Members Nazgul6 Posted April 9, 2012 Members Share Posted April 9, 2012 Batter, pan type, grease type. Go! I just started this thread and it got deleted after one post. I hope pancakes isn't too controversial a topic unless someone sabotaged it. Link to comment Share on other sites More sharing options...
Members almightycrunch Posted April 9, 2012 Members Share Posted April 9, 2012 butter, real butter, wiped onto non-stick pan surface, then wiped off with a paper towel. Link to comment Share on other sites More sharing options...
Members sleewell Posted April 9, 2012 Members Share Posted April 9, 2012 pretty much this: Link to comment Share on other sites More sharing options...
Members nightflameauto Posted April 9, 2012 Members Share Posted April 9, 2012 Big stainless steel pan, either homemade (if I'm feeling it) or the blue box (can't think of the name) batter, bacon grease. 'Cause {censored} you, bacon grease makes everything better. Want a real treat? French toast cooked in bacon grease. Made from big thick sliced texas toast bread, soaked extra long in the egg mix. OMG. It's like bacon and egg toast. BACON AND EGG TOAST. That you can put syrup on. Link to comment Share on other sites More sharing options...
Members Rear Naked Posted April 9, 2012 Members Share Posted April 9, 2012 1) go to IHOP2) order Harvest Grain pancakes with nuts inside Link to comment Share on other sites More sharing options...
Members almightycrunch Posted April 9, 2012 Members Share Posted April 9, 2012 "hope you're hungry, you should see the toast, I couldnt even get it through the door" Link to comment Share on other sites More sharing options...
Members Sandy Cheeks Posted April 9, 2012 Members Share Posted April 9, 2012 I'm flexible, but I love wild blueberries in the batter, and real maple syrup, of course. Link to comment Share on other sites More sharing options...
Members The Anomaly Posted April 9, 2012 Members Share Posted April 9, 2012 I don't go all crazy about it, but I make the batter from scratch. Pam for the griddle and "I can't believe it's not butter" when they are on the plate, before the syrup. Link to comment Share on other sites More sharing options...
Members isvoid Posted April 9, 2012 Members Share Posted April 9, 2012 Link to comment Share on other sites More sharing options...
Members "sasquatch" Posted April 9, 2012 Members Share Posted April 9, 2012 sister schubert recipie1 C all purpose flour, 1 C milk, 2 TBSP sour cream (can use buttermilk instead of milk+sour cream), 1 TBSPbaking powder, 1 TBSP of sugar, 1 egg.mix the flour, baking powder and sugar first, then the rest of the ingredients.let sit for 10 minutes to rise a bit. spray pam on the griddle and use butter at the end. cook fruit (strawberries, bananas, blueberries) in a separate small pan with coconut oil to use as topping. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted April 9, 2012 Members Share Posted April 9, 2012 cast iron skillet, because I like crispy edges. Link to comment Share on other sites More sharing options...
Members metalhobo Posted April 9, 2012 Members Share Posted April 9, 2012 Didn't somebody here make a post a few days ago about using "high heat?" What, does that dude like his pancakes black on the outside and goopy on the inside? Cast iron pan, medium heat, buttermilk batter, mixed very lightly (pretty lumpy). A pat of butter right in the middle of the pan, then another pat after you lift up the cake to flip it over. Serve with bacon. I made some pancakes this Sunday but I didn't have any maple syrup! so I used some homemade sausage gravy I cooked up the week before. Orgasmic. Link to comment Share on other sites More sharing options...
Members Y0UNGBL00D Posted April 9, 2012 Members Share Posted April 9, 2012 cast iron skillet, because I like crispy edges. This, bitchwhistles! Link to comment Share on other sites More sharing options...
Members NeloAngelo Posted April 9, 2012 Members Share Posted April 9, 2012 Big stainless steel pan, either homemade (if I'm feeling it) or the blue box (can't think of the name) batter, bacon grease. 'Cause {censored} you, bacon grease makes everything better.Want a real treat? French toast cooked in bacon grease. Made from big thick sliced texas toast bread, soaked extra long in the egg mix. OMG. It's like bacon and egg toast. BACON AND EGG TOAST. That you can put syrup on. OH MY GOD I JUST JIZZED A RAINBOW AND ON THE OTHER SIDE WAS A POOL OF MILK AND THAT FRENCHTOAST LIKE A GIANTS BOWL OF CEREAL!!!!! oh wait, that was jizz not milk. Link to comment Share on other sites More sharing options...
Members The Anomaly Posted April 9, 2012 Members Share Posted April 9, 2012 Any of you use vanilla extract in the recipe? Totally makes it for me. Link to comment Share on other sites More sharing options...
Members almightycrunch Posted April 9, 2012 Members Share Posted April 9, 2012 Any of you use vanilla extract in the recipe? Totally makes it for me. sometimes, but very sparingly. Link to comment Share on other sites More sharing options...
Members KCTigerChief Posted April 9, 2012 Members Share Posted April 9, 2012 Best quick pancakes ever are the recipe on the side of a Bisquick box. No lie. Fluffy, flavorfull and oh so good. Better than that boxed crap anyway. Those things dissolve to nothing when they get syrup on them Link to comment Share on other sites More sharing options...
Members KCTigerChief Posted April 9, 2012 Members Share Posted April 9, 2012 Any of you use vanilla extract in the recipe? Totally makes it for me. YES! So good. Link to comment Share on other sites More sharing options...
Members almightycrunch Posted April 9, 2012 Members Share Posted April 9, 2012 one good tip is, if your recipe utilizes milk and melted butter for the batter, split the yolk and white, and add the melted butter to the whites, and the milk to the yolks, and mix them seperately, before adding them to the dry ingredients. Link to comment Share on other sites More sharing options...
Members JimAnsell Posted April 9, 2012 Members Share Posted April 9, 2012 -home made batter.-extra clarified butter (so they get those crunchy rings around the edge).-anything heavy and evenly hot. (flat top griddle, cast iron skillet) Link to comment Share on other sites More sharing options...
Members FearTheVoices Posted April 9, 2012 Members Share Posted April 9, 2012 I have tried about 20 different mixes from amazon. I always seem to go back to Roby's or Golden Malted it seems. I am still searching for a better mix though. For syrup i only use Combs Family Grade B off amazon...Have tried about 20 different syrups before i settled on that one. To top it off i order the 5lb slab bacon(uncut) from igourmet.com and sliced it about 3/8" thick {censored}ing epic breakfast right there... Link to comment Share on other sites More sharing options...
Members almightycrunch Posted April 9, 2012 Members Share Posted April 9, 2012 I have never tried adding malt powder, that sounds interesting, may have to experiment with that. Link to comment Share on other sites More sharing options...
Members 100 watt Posted April 9, 2012 Members Share Posted April 9, 2012 Didn't somebody here make a post a few days ago about using "high heat?" What, does that dude like his pancakes black on the outside and goopy on the inside? Cast iron pan, medium heat, buttermilk batter, mixed very lightly (pretty lumpy). A pat of butter right in the middle of the pan, then another pat after you lift up the cake to flip it over. Serve with bacon. I made some pancakes this Sunday but I didn't have any maple syrup! so I used some homemade sausage gravy I cooked up the week before. Orgasmic. No..not black & no goopage.I make my pancakes thin. (thinner than crepes.) . Link to comment Share on other sites More sharing options...
Members The Anomaly Posted April 9, 2012 Members Share Posted April 9, 2012 I make mine thick as hell, and plate sized. I can barely eat two of them Link to comment Share on other sites More sharing options...
Members metalhobo Posted April 9, 2012 Members Share Posted April 9, 2012 I make my pancakes thin. (thinner than crepes.) .Then they're not pancakes. Link to comment Share on other sites More sharing options...
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