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Get any pancake mix of your choice (I'm equal-opportunity brand)
Just add water (sometimes I add a few pinches of sugar and cinnamon in the mix) and stir
Get rid of lumps in the batter
For those who deal with high cholesterol, opt for cooking spray instead of butter
Preheat your favorite skillet until you've achieved the desired heat, then turn it down a few notches
Pour in batter and flip when golden brown and again with other side
Repeat until you have the number of pancakes you want. Finish off with your favorite toppings, and dig in!
Easiest way to make pancakes for me is to go out to Billy's Pancake House and order them.
Seriously, we rarely have pancakes at home - we both prefer other breakfast foods if we're making them, and neither of us really feels like dealing with them, especially in the morning. If for some reason we DO have them at home, we've lately been using a mix - it comes in a cute, yellow bottle (I forget the brand) and is very easy. When I DID make pancakes many years ago when son was young, I used the recipe out of my Betty Crocker cookbook. I never used a mix until he was out of the house and we'd make less.
I am gonna add a different tone. In my family, the pancake tradition is for a heartier pancake that has more body and flavor. For your white, pasty and nutritionless average offerings of pancakes, Krusteaz will do just fine. I am sure other pancake mixes will do just fine as well. I've used them at times in the past.
But, if you want something that will. like my grandma said, stick to your ribs, you want buckwheat pancakes. Look 'em up. I'm not gonna spend hours looking up a recipe - even tho I know I have one somewhere. You won't get a flour-paste result with any buckwheat recipe.
There is one good thing about flour-paste pancakes - you can add a little water - roll the result into little balls - and make a decent catfish bait.
But for real pancakes, you need some body. A bit of whole-wheat flour to balance out the white flour - some buckwheat flour to add flavor and texture - then cook 'em just like that pasty white variety - you turn 'em when they've got bubbles all around the edge and just startin' in the middle.
That was my family's tradition. And they used those pancakes to fuel days of hard work logging and farming in the upper midwest.
So there ya go. My $.02. Buckwheat pancakes are the real thing. Taste good and good for ya. Don't forget the maple syrup!
I'll make them if you cook meat. Fluffy or thin? Butter. Check. Pancake syrup? Seriously?
What? I LOVE me my Mrs. Butterworth's - don't like any other kind of syrup on waffles or pancakes! ESPECIALLY maple. Then again, it's me - what did you expect?
With buttermilk and fry it in lard in a iron skillet pan. Slather it with real butter and REAL maple syrup, not Aunt Jemima. Also heat up with syrup with butter. Mmmm
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