If you have learned how to cook pancakes, you probably have learned something about this type of food. First, there are many varieties of this food depending on the country and area you are looking at. You, most likely, have found that there are different methods of cooking this food.
Pancakes are considered to be a flat bread. Many other countries have their own versions of our pancake. They might be known by names like crepes or drop scones. Although a little different, they are basically the same and are also known as flat breads. Pancakes can be savory or sweet and can be varied greatly simply by the ingredients used.
When you learn how to cook pancakes you will find they are made with a leavened batter. This leavening can be baking powder, baking soda or yeast. The batter can be made with different types of flour, a combination of flour or crumbs. A variety of liquids can also be used like buttermilk, milk, cream or juices to make a pouring consistency. After these basics, many ingredients can be chosen to provide the taste and texture you wish to achieve.
Melted butter and eggs are two ingredients which I love to add. They give pancakes a rich taste and moist texture. As with all ingredients, have both of these at room temperature before adding to the batter. When adding the eggs, butter and other liquids to the dry ingredients, stir only until blended. Do not over mix the batter which causes tough pancakes.
For cooking savory pancakes, herbs and spices are some of my favorite ingredients to add for flavor. Sweet pancakes are the most popular (Of course) and the choice of ingredients for these is endless. I love to add fruits like blueberries, bananas, peaches and cooked apples to my pancakes. How delicious!
How to cook pancakes? Pancakes can be made in all sizes and thicknesses. The thinner the batter, the thinner the pancakes; the thicker the batter, the thicker the pancakes. This means if you like thin pancakes, you might need to add a little more liquid to make sure you can pour the batter; if you want thick ones, add less liquid. The thickness does determine how you cook them; thick pancakes need a slower heat and a longer cooking time.
How to cook pancakes? Griddle, skillet or oven? I grew up thinking all pancakes had to be cooked in a big cast iron skillet. We had no griddle and by the way, Dad called them “flapjacks”, not pancakes. Mom called them pancakes so I knew the difference. Anyway, Mom made one big pancake at a time in our old iron skillet. Mom’s pancakes were thick so they took a little more cooking time; maybe about 5 minutes on each side. If you do not cook them long enough, the center is still doughy.
Other skillets besides cast iron can also be used. Regardless of the type of skillet, a light greasing is recommended before cooking pancakes to prevent sticking. If you like a little more crispness to the cakes, a little more fat can help to accomplish this. Hot fat will give them more of a fried texture which many people love.
I do prefer smaller pancakes so I have a large griddle which I also oil lightly before cooking. A griddle makes it easier to cook a lot of pancakes quickly, especially to feed children. One fourth cup of batter makes a nice size pancake. Sometimes I like the “silver dollar” size pancakes which take about 2 tablespoons of batter for each.
As you learn how to cook pancakes and expand your “horizon”, no doubt you will find pancakes baked in the oven. Many of these originated in Germany and in other European countries. While these are very tasty, they are more like coffee cakes to me. The advantage of making this oven type is that all the batter is baked at once. You simply divide into pieces to serve adding syrup or your favorite pancake topping.
Learn how to cook pancakes on the griddle which are extremely light and tasty. A “hearty pancake lover” could easily eat this whole recipe. I am not kidding you! They are so light and delicious. Make 9 to 10 pancakes.
In a bowl beat egg whites with mixer until stiff peaks form; set aside.
Combine egg yolks, butter, ricotta cheese, flour, sugar, salt and lemon peel; beat well.
Fold cheese mixture into beaten egg whites; mix until batter is free of white streaks.
Spoon ¼ cup of batter for each pancake onto lightly greased medium hot griddle.
Cook pancakes about 1 ½ minutes; turn over and cook other side about 1 minute.
Keep warm until ready to serve; serve with hot syrup.
Learn how to cook pancakes in the oven.
Preheat oven to 425F degrees.
Place butter in 10 inch oven proof skillet; place in oven to heat and melt butter.
Combine and mix together eggs, milk, flour, sugar and nutmeg; pour into skillet.
Bake about 17 minutes or until puffed and browned; dust with powdered sugar.
TO MAKE SYRUP combine in saucepan sugar, buttermilk, butter, corn syrup and baking soda; boil for 5 minutes.
Stir in vanilla and serve hot syrup over pancake; serves 2-3.
Learn how to cook pancakes by frying in hot oil.
Combine all ingredients EXCEPT OIL in a large bowl until well blended.
Pour oil ¼ inch deep in heavy skillet; place over medium high heat until very hot (Not smoking).
NOTE: Test heat by dropping few drops of water. It should sizzle.
Drop batter by full tablespoons into hot oil; fry on both sides until golden brown.
Repeat with remaining batter adding more oil if necessary; serve with applesauce.
Combine cornmeal and shortening; add boiling water and let stand 5 minutes.
Mix in the milk; when cool beat in eggs and molasses.
Beat in the flour, salt and baking powder. (If batter seems too thin beat in a little more flour.)
Drop ¼ cupfuls onto hot oiled griddle; cook until lightly browned on each side.
Learn how to cook pancakes with this Scandinavian “silver dollar” recipe.
Combine and beat eggs and buttermilk with mixer; beat in cooled melted butter.
Sift all dry ingredients into the wet mixture; beat only until well blended.
Drop 1-2 tablespoons of batter onto hot greased griddle; cook on both sides until golden brown.
Combine flour, sugar, baking powder and salt; set aside.
Beat egg with the milk; stir into dry ingredients just enough to moisten.
Fold in peaches; spoon onto a hot lightly oiled griddle.
Brown lightly on both sides; serve with hot syrup.
Combine and mix all ingredients until blended.
Spoon two tablespoons of batter onto hot griddle for each pancake.
Cook until golden brown on both sides turning one time.
Makes about 21 pancakes.
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