Message Boards

Quiltzilla's topic made me think about one of my favorite breakfast foods and how many of our regulars make their batter from scratch, mix, ready made pour and cook, baking mix or.... frozen.

Question:
How do you make your pancakes and waffles?

Tell us your secret recipe for you scratch cooks.

Choices:
From Scratch
Pancake Mix - just add something
Baking Mix (Bisquik)
Batter in a bottle or can
That's why I have a freezer - let go my Eggo!

 

I pull out my trusty old yellow Pillsbury cookbook. I use their basic recipe but I substitute oatmeal for part of the flour. Plus I use 1 tablespoon of brown sugar for color instead of white sugar.

Oh yeah! From scratch.

For a breakfast casserole however I have purchased frozen waffles.

From scratch.

I have some pancakes premeasured dry ingredients, with the liquid measurements on a label to make the process go quickly in the mornings. Is this still regarded as "scratch"? I mean....I grind our wheat for them? : ) What a difference!

From scratch.

Martha

For pancakes the old Bisquick recipe with sugar, vanilla, and lemon juice in the milk. For waffles Belgian Waffle mix with seltzer to fluff them up and make them light enough to crisp.

I voted from scratch as that's what I do for waffles and most of the time for pancakes, but I do have a good organic mix which I sometimes use as I don't always have organic flour on hand. I keep it in the freezer. There are so few ingredients in pancakes it seems goofy to buy a mix but sometimes I like to use it. Mix takes 4 ingredients and from scratch takes 7 - big difference! LOL

I also make crepes from scratch but have an electric crepe maker so it's really easy to make very thin ones.

Best way to make fluffy waffles is to beat egg whites separately then fold into batter.

When I was growing up, we used to have a waffle man that used to come around. We paid a nickle for 2 waffles. They were big and crispy on the outside and soft center, sprinkled with confectioners sugar. I could never quite place the batter they used, then after I started baking and making cream puffs, I realized that it was probably the same batter. I also know if you use this batter and deep fry it, it is a bernet.

Unfortunately, I haven't had a waffle iron for a long time to try out my theory.

I guess by writing about this, I'm showing my age!

I do them both ways. Scratch using a recipe from a Shawnee Chief flour sack when I was a kid. Or from Bisquick if I'm being lazy. I don't do waffles very often but my favorite recipe for those includes a dollop of cornmeal to give them a bit more texture, and calls for a touch of bacon drippings. Unfortunately, I never have those around, so I would just substitute some melted butter. The taste wouldn't be the same, though.

Both pancakes and waffles get a tablespoon of cornmeal in them too. But no bacon grease...pure real butter.

I make mine from scratch because there are so many variations that I like. I tried this recipe today. To be honest I thought they might be awful but actually were very good. I would name them Guilt Free Pancakes because they are healthy but don't taste like it. The bananas don't make the pancakes taste like banana pancakes but they do make it sweet. I used almond milk but you can use milk if you want. FYI, a griddle is what the English call a frying pan.

Vegan Banana Oatmeal Pancakes

1. 1 ¼ cup old fashioned oats
2. ½ cup organic whole wheat flour
3. 2 tsp. baking powder
4. ½ tsp. sea salt
5. 1 ½ cups soymilk*
6. 2 ripe bananas
*Or a dairy-free milk – I like using this store bought almond milk or my homemade almond milk
Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (lightly oiled with olive oil or coconut oil) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. This makes a dozen, medium-sized pancakes, serving 4 people

Nutritional Info (per pancake): Cals: 64, Fat: 1g, Sodium: 102mg, Carbs: 12g, Fibre: 1g, Sugar: 2.5g, Protein: 2g



Vegan Banana Oatmeal Pancakes Gluten Free

1. 1 ¼ cup old fashioned oats
2. ½ cup organic buckwheat flour
3. 2 tsp. baking powder
4. ½ tsp. sea salt
5. 1 ½ cups soymilk*
6. 2 ripe bananas
*Or a dairy-free milk – I like using this store bought almond milk or my homemade almond milk
Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (lightly oiled with olive oil or coconut oil) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. This makes a dozen, medium-sized pancakes, serving 4 people



I found the recipe on the Colourful Palate blog.

http://www.colourfulpalate.com...na-oatmeal-pancakes/

She has a lot of feedback comments and questions on her website regarding this recipe. She answered the questions, so if you have any problems with the recipe go to her website. You can post a new question or comment if you want to.

This message has been edited. Last edited by: still tryin,

From scratch, but DH has always used Bisquick and used to make the kids alphabet pancakes he used to freehand, now of course there are pancake shapes you just pour the batter in on the griddle and you have letters or shapes, etc.

Hubby loves to make these so I let him.

Ihop Buttermilk pancakes

1 1/4 c flr
1 egg
1 1/4 c buttermilk
1/8 c sugar
1 heaping t baking powder (about 1.5 t)
1 t baking soda
1/4 c canola oil
pinch of salt (1/8t)

* substitute for buttermilk:
- add 1.25 T vinegar to milk (but doesn't have the same results)

ok I'll confess. The kids love Aunt Jemima's blueberry waffles. so I get it.

As for me and DH we hold off on our pancake fix til the sap is running. Then once a season we go to Cartwright's Maple Inn in Angelica. They are only open during the sugar run, and are a 50 year family run institution around here.

They make an all you can eat feast: pancakes or buckwheat cakes, ham, bacon or sausage, and drinks served family style with all the fresh home made maple syrup you could want.

Why on earth should I cook???

I admit to using Krusteaz pancake mix and their Belgian Waffle mix, to save mess and time. But I add extra grape seed oil or coconut oil and a scoop of ground flaxseed for added health.

Fresh or thawed/frozen blueberries are also a staple in any of the above.

For years, I used to make waffles/pancakes from scratch--still do for the waffles (I've never purchased a frozen waffle)! But I've gotten lazy in my old age, I buy a packaged pancake mix where all I have to do is add water. DH loves them and since I'm more of a waffle fan, I just take the easy way out. The pancake recipe I always used was from the Antoinette Pope School Cookbook that my mom gave me in 1957. Sifting the flour, beating the eggs, melting the butter, and making the sour milk just didn't seem to be worth the effort anymore.

I also switched to the real easy waffle recipe from the Cuisinart brochure that came with my recently purchased waffle iron, so I now always use that easy recipe. It's easy because it calls for oil instead of having to deal with the butter.

Do you have an easy pancake recipe to recommend? Also, I love crepes, but feel that they're too much trouble to make. Would I be wise in purchasing a crepe maker? When I want a delicious crepe breakfast, we go to our local Country Waffles restaurant--they make the BEST crepes!!!! I also love Belgian waffles, but never got around the getting the iron. It's just easier to go to Denny's for that treat.

It's also been years since I've made Aebleskiver (a Scandinavian breakfast item) in my mom's old iron. Haven't made latkes in years either. The less time I spend standing in the kitchen, the happier camper I am!!!

This message has been edited. Last edited by: CA Lori,

the only pancakes I like are Sweedish pancakes. Don't get in my way if someone offers waffles, O could possibly trample a linebacker for Belgian waffles

Aren't Swedish pancakes and Crepes nearly the same, at least in my experience???

Any flat, nonstick skillet works fine for me to make "big Pancakes". (we were not fancy growing up, so that is what DM called them)
We would put syrup (dark corn syrup) on them and roll them up and cut bite size pieces with a fork.
My kids thought Karo syrup was gross, and only used maple.

Not difficult to make crepes, but the batter should really sit for an hour or so (refrigerate is fine, even the night before) so all the air bubbles leave after mixing. The batter is then smooth and thin.

Atmosphere-wise the BEST crepes I had were Paris street food. They made a big crepe (12-14 inches) and used (Nutella, Hazelnut spread) on top and sliced ripe bananas and folded it into a wedge shape you could hold in a paper cone. Big enough to share, 2 Euros, AWESOME!

Conrad, I make nutella, crunchy peanut butter and banana sandwiches on whole wheat bread. They're wonderful. First tasted nutella in London.

Sounds yum!
Recently I have been having a slice of whole wheat toast with teaspoon of raw honey and cinnamon on it. Satisfying snack/treat.

DS is Gluten intolerant, and cannot handle too much dairy either. Hard to find stuff easy for him to make. GF pancake mix we use is very good however, and I actually like it just as much, or more so than regular pancakes.

I just remembered. My friend makes gluten free pancakes from a rice flour mix. They are good!!

I made oatmeal scones this morning with craisins instead of raisins...but I'm thinking I NEED waffles in the morning!

KYIS-
Would you share your scone recipe?

Certainly! It's from Cook's Illustrated. The only change I made was to reduce the sugar from 1/3 cup to 1/4 cup. They suggest toasting the oats. I've done it both ways and toasting does add to the flavor but the scones are still good with untoasted oats. They also said that you could use 1/2 cup half n half instead of the 1/4 milk and 1/4 cream.

Cinnamon-Raisin Oatmeal Scones

! 1/2 cups rolled oats or quick oats (I use old-fashioned rolled)
1/4 cup milk
1/4 cup cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 cup sugar
1/4 teaspoon salt (!/2 teaspoon if you use unsalted butter)
10 tablespoons butter, cold, cut into 1/2" cubes
1/2 cup raisins (or craisins)
1 tablespoon sugar for sprinkling on top

Adjust oven rack to middle position. Heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7-9 minutes; cool on wire rack. Increase oven to 450 degrees. When oats are cooled, measure out 2 tablespoons and set aside.

Line second baking sheet with parchment paper.

Whisk milk, cream and egg until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

Pulse flour, cinnamon, 1/4 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses (mine is always blended faster than this). (Or if you don't want to use a food processor, just mix the dry ingredients, then cut in the butter the old fashioned-way.) Transfer mixture to medium bowl; stir in cooled oats and raisins. Fold in liquid ingredients until dough sticks together.

Dust work surface with half of the reserved oats, turn dough out onto work surface and dust top with remaining oats. Gently pat into 7-inch circle about 1-inch thick. Cut dough into 8 wedges and set on parchment-lined baking sheet, spacing about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake 12-14 minutes. Cool 5 minutes on wire rack.

Then it says to remove from pan and cool 30 minutes then serve. LOL After the 5 minutes are up, I remove from the pan, slice one and slather it with butter (okay...sliver with butter), and spoon some marmalade on the plate. By that time I can eat the warm scone without burning my tongue.


The only difference in the baking is that I have a cast iron scone pan which I preheat in the oven. After cutting the dough into 8 wedges, I pull the pan from the oven, spray it with cooking oil, then place the dough wedges into the pan. DH and I like the crunchy crust.


Oh...one other addition...when I have walnuts, I add 1/4 cup of them chopped up.

Hungry Jack complete buttermilk waffle mix....just add water and sometimes blueberries. My late bro loved them when I Mixed in my tropical version...chopped dates, dried cherries and coconut, and sometimes nuts. That mix ALWAYS yields, light, fluffy pancakes.

Waffles are always from scratch.