However, as a bachelor, perhaps the portioning is part of the issue. I can shake some ready mix into a cup, add some water and make a single, thin 4" pancake without any waste or leftover batter that I might not get back to in time to use it.
Let's see your homemade recipe for that portion.
A way to solve that problem is to make up a batch and put the rest in the refrigerator (or freezer). Then you can nuke individual pancakes as desired. However, they do stick together so a piece of wax paper between servings would be needed.
(Disclaimer: I use Bisquick).
Sue(tm) Lead me not into temptation... I can find it myself!
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974
Whatever mix you end up trying, also try the effect of letting the batter sit in the fridge for several hours. In fact, mix it up the night before, put it in the fridge overnight. In the morning you may (or may not) have to add a bit more liquid) before using it.
I can't speak to just-add-water mixes, but other conventional pancake batters clearly produce better, fluffier pancakes if they rest for at least a couple of hours before being used. -aem
Whatever mix you end up trying, also try the effect of letting the batter sit in the fridge for several hours. In fact, mix it up the night before, put it in the fridge overnight. In the morning you may (or may not) have to add a bit more liquid) before using it.
I can't speak to just-add-water mixes, but other conventional pancake batters clearly produce better, fluffier pancakes if they rest for at least a couple of hours before being used. -aem
that's an excellent tip! I'm gonna try that next time I plan to make some waffles...
On Sat, 29 Oct 2005 21:43:41 -0700, [email hidden] wrote:
Quoted message said:
Quoted message said:
However, as a bachelor, perhaps the portioning is part of the issue. I can shake some ready mix into a cup, add some water and make a single, thin 4" pancake without any waste or leftover batter that I might not get back to in time to use it.
Let's see your homemade recipe for that portion.
Quoted message said:
A way to solve that problem is to make up a batch and put the rest in the refrigerator (or freezer). Then you can nuke individual pancakes as desired. However, they do stick together so a piece of wax paper between servings would be needed.
Quoted message said:
(Disclaimer: I use Bisquick).
Quoted message said:
Sue(tm) Lead me not into temptation... I can find it myself!
Let's see, bachelor . . refers full of beer and left over pizza, freezer is well supplied with ice and vokda and frozen enchiladas . . . Not enough room! ;->
However, as a bachelor, perhaps the portioning is part of the issue. I can shake some ready mix into a cup, add some water and make a single, thin 4" pancake without any waste or leftover batter that I might not get back to in time to use it.
Let's see your homemade recipe for that portion.
Quoted message said:
With a home made batter you would not want just one. :-)
Depends on the diet, doesn't it? ;->
I eat more than one, but like them thin, thin, thin. Three would make someone else's one.
However, as a bachelor, perhaps the portioning is part of the issue. I can shake some ready mix into a cup, add some water and make a single, thin 4" pancake without any waste or leftover batter that I might not get back to in time to use it.
Alton Brown did a show on pancakes where he premixed a large batch of the dry ingredients and can use a little or a lot as needed. Check out the FoodTV web site for the recipe.
One egg and some milk and butter added to the basic dry mix could yield one or two pancakes that would tend to be pretty thin since the egg proportion would be a little higher than "normal." More like a crepe.
Since you like thin I would eliminate the extra bit of baking soda he uses and forget the buttermilk since those are intended to make the pancake rise.
One egg and some milk and butter added to the basic dry mix could yield one or two pancakes that would tend to be pretty thin since the egg proportion would be a little higher than "normal." More like a crepe.
Since you like thin I would eliminate the extra bit of baking soda he uses and forget the buttermilk since those are intended to make the pancake rise.
True. He might be better off to make crepes instead of pancakes, and then he can put them in the fridge or freezer and take them out as needed.
Whatever mix you end up trying, also try the effect of letting the batter sit in the fridge for several hours. In fact, mix it up the night before, put it in the fridge overnight. In the morning you may (or may not) have to add a bit more liquid) before using it.
I can't speak to just-add-water mixes, but other conventional pancake batters clearly produce better, fluffier pancakes if they rest for at least a couple of hours before being used. -aem
I add different liquids to Krusteaz -- club soda, 7-up, root beer, etc.
I add different liquids to Krusteaz -- club soda, 7-up, root beer, etc.
I tried that a few times using club soda. Something about the carbonation assisting the pancakes to puff up. Didn't have much noticeable effect, certainly not as much as making sure that the baking powder and soda were not so old they'd lost their pizzazz. -aem
