July 5, 2009

Pancake Rescue - Help!


I'm a cook who likes to make most things from scratch. But I draw the line at some things like making my own pasta and making pancakes from ingredients in the baking cupboard.

Recently, I asked my son what he wanted for breakfast. He said "Pancakes". No Bisquick was available but after being away for 5 days I agreed that I would make him some pancakes from scratch if I could find the recipe.

I followed the Five Roses Flour recipe to a T. But the first few pancakes had the consistency of a roti or a Paratha (a type of Indian flatbread). Chewy, pale and oily. While I like Paratha, (my favourite is onion)it's not what a pancake should be.

Any ideas what I did wrong? Was the pan not hot enough?

15 comments:

Brian Miller said...

all i know is my boys would eat pancakes for breakfast every day. we have taken out stock in pancake mix it seems. if we ran low...i would have no idea where to start...happy monday!

books,coffee,etc.... said...

Hi! Clever Pup,
Oh! I'am unable to answer your question...because when it come to my "cooking" skills everything is either straight from the box, can, jar, bottle, etc, etc, etc,
But, I must admit that the pic of the pancakes looks great!
Thanks, for sharing!
DeeDee

Marie Reed said...

I actually import the mix from the States! How pathetic is that? Whenever I visit my Mom I bring two suitcases. I fill one of them with used books and the other with food stuff that I miss. I just wear her clothes! (ok I do pack underwear:)

Bee said...

The first pancake never turns out very well. That is why it is called "the tester." You have to get the pan just right, and then usually turn it down a bit for subsequent pancakes. What happened after the first one?

The Clever Pup said...

Bee, thanks.

I didn't know about the Tester.

The first 3 that I did first were very bad. The subsequent ones got better as I went.

Margaret Gosden said...

I don't know about making those thick pancakes; all I know is how to make thin ones, being a Brit. Plain flour, an egg and milk mixed together 'til smooth to the consistency that coats the back of a wooden spoon. If the consistency is too thin, they break apart, if just right they can be tossed. Eaten with lemon, sugar and butter (or marg these days), or jam, or filling of choice, this is a no brainer!

Mrsupole said...

Hi Hazel,

I just buy the ones at Costco where all you do is add water, or the Bisquick ones. But I have heard of the tester one. Something about you heat the pan until if you put a few drops of water on the pan that the water dances around. Then after you throw that one away, you turn the temp down a litte bit and make sure that you get bubbles in the middle of the pancake and when the bubbles are popping and not refilling up then it is time to flip it. But you have to be careful cause you still need to have some bubbles filling up with the mixture. I think though if you want really thin pancakes then there is not many bubbles cause the batter is too thin. And you just have to lift it up to check and if brown enough you flip it. I think the Food Network has directions and maybe some videos about them.

Plus I also wanted to let you know you have been tagged. You just need to visit my site to pick up your tag.

God bless.

PS...I got your message and thanks I knew that was what you were doing. No problema. Take care. I love discussions.

Liza said...

Yummy pancakes...my favorite. It sounds like the batter needed more liquid. Maybe a little more water. BTW, tag your it. I left a little something on my blog for you. Enjoy!

Ima Wizer said...

I know that the first couple of pancakes soak up the grease and are practice pancakes! Also, flip them only when you see bubbles in the mix....but throw away those first coupla practice ones.

Tina Tarnoff said...

I follow this recipe: http://southernfood.about.com/od/pancakesandwaffles/r/bl30320v.htm
It never fails. What I found is important is to sift the flower - makes the pancakes fluffy and light. And the pan should be quite hot. Also, I use nonstick gridle and no oil or butter, therefore they are never oily!

Poetikat said...

I've made them from scratch, but they usually end up flat and tasteless. I always use PC Organics pancake mix, add an egg, a tsp. of oil, some cinnamon and nutmeg and fresh vanilla. Sometimes I add extras - either grains or fruit like bananas, or on occasion, I'll add lemon zest or chocolate chips. Whatever mood I'm in (or whatever request is made) that's what I go with.

Kat

Poetikat said...

Oh, I see someone mentioned "the tester". That's so true. The first pancake is always far inferior to the subsequent ones.

Kat

giulia said...

I use the same as Tina T. Plus the part about bubbles forming is very important. Plus the tester. My mum used to give that one & maybe one more to our dog. Who didn't know the diff.

Premium T. said...

Use a recipe that calls for buttermilk. Don't mix too much! (There should still be lumps.) For really light cakes, whip the egg whites separately and fold in after the other ingredients have been mixed.
Melted butter instead of oil makes them especially heavenly. I used a Fanny Farmer recipe. Good luck!

vicki archer said...

I think the trick is to leave the batter standing for an hour or so before you start cooking the pancakes - that is what my mother taught me ...and it worked for her and me too. xv