Do you have a bangin' pancake recipe?
That you're willing to share? I have made damn near every pancake recipe I could find in the internet and none of them were really fantastic. I don't know what's missing. They just seem... blah?
I'm looking for a fantastic, basic as hell pancake recipe. If you have one. And you're willing to share.
I will repay the entire internet in like... a week when I make the strawberry/watermelon jam-filled cupcakes.
Maybe the missing ingredient is real butter in the pan? That always brings out so much extra flavor.
I always use real butter in the pan, but I'll be honest, the thing that made me write this post was I was considering trying melted butter in the mix! I'm gettin' desperate here!
For "real butter", try specifically a "cultured butter" like Kerrygold. There's butter and then there's cultured butter, and cultured butter has way more of a concentrated butter taste. Your average supermarket butter is basically just milk fat that's been aerated but not aged at all, think of the difference in flavor between mozarella and an aged cheddar cheese. Using a cultured butter for your pancakes is probably the fastest and easiest way to zhuzh them up, along with real maple syrup.
Ooh, this is the first I've seen with alternate milks. I adore oatmilk, and while I use milk and buttermilk all the time in baking, I don't really like how they taste outside of that specific instance.
Thanks a ton for this! I'm getting quite a list of recipes!
bonus tip: if you want a vegan / plant-based buttermilk, I suggest using pea milk or soy milk (both high high enough protein contents) and putting a little bit of lemon juice or vinegar and allowing the proteins to curdle. It works well!
But yeah, oat milk is amazing, esp. in coffee. For something like pancakes I would probably prefer the added fats that cashews provide, but the flavor of oat milk is perfect for this too.
Hoecakes.
Buttermilk is weird, and adding vinegar to milk is gross, so my workaround is 1TB sour cream per 1 c. Water, mixed together.
Also, if you're sick of syrup, compound butter is a great alternative.
Today I, a northerner, learned "hoecake" is a type of food and not some derogatory insult.😅
Oh! I love these! I made them all the time as a kid! (I'm in Tennessee.)
I actually adore buttermilk. Well, I adore the way it acts when I cook with it, and the flavor it imparts. I do not love the smell even a little, but that's the price we pay for buttermilk! Thanks for your contribution.
I'll do about a quart of buttermilk in recipes around the holidays, but I've been leaning hard on my sour cream mixture.
I increased the amount to 3Tb per cup of water for my lemon pound cake, and I'm thinking about adding more. Testing the possibilities before summer hits and I bake a million loaves for when I go visiting.
I have one that is not basic-as-hell but is the one I grew up with… cottage cheese pancakes. I know that probably sounds really weird to someone who didn’t grow up with them. Essentially the cottage cheese in the batter makes them more moist and squishy as opposed to fluffy, if that makes sense. So they’re not as bready I guess? Anyway if you want it, I’ll dig it out and paste it.
Kenji is famous for over researching his recipes, hence the long post. But this is my go to
I actually love a long post (in general). Thanks very much for the share!
My secret ingredient is lemon zest ✨
https://tastesbetterfromscratch.com/5-minute-whole-wheat-pancakes/
I love whole wheat, so I take this recipe and use brown sugar instead of honey to make it sweet. It's healthy and delicious, and goes great with tofu scrambles.
Just chipping in to say we don't do American style pancakes here, but we got an electric crepe plate as a present years ago from my sister in law ... I wasn't very appreciative at the time, but that thing is awesome! (Sister in law has been thanked for it many times since BTW)