Bureau of Silly Threads Presents: Pancakes & Waffles!

mattl · Jun 7, 2012

Bisquick....

funny I've always hated Bisquick for pancakes and waffles, always seemed to have a mealy gritty texture to the finished product. The only use I have for Bisquick is for Strawberry Shortcake, other than that it sits in the cupboard.

franksdad · Jun 7, 2012

Waffle Porn

You're an evil tease Joe!

lotsosudz · Jun 7, 2012

Baking Pancakes

I actually do not fry my pancakes, I like them like my Mother, and Grandmother made them, baked. They both taught me to put about a cup of salt into a clean lined, or plain cotton cloth and tie it up with twine. You heat your cast iron griddle over medium heat until thoroughly heated. Before you pour batter on to the griddle, you run your salt mop over the griddle a couple of rounds, then pour your batter on the
griddle. Once that pancake is off the griddle, repeat the steps again. It will keep your griddle clean, and keep your pancakes from sticking. Usually. like any other method, the first one is a bust. Pancakes will come out golden brown, and will not be heavy or greasy, and your griddle stays clean. Make sure you double or triple the cloth before filling it with salt. Don't ask me why this works, but it does very well. This method has been used in my family for about 150 years, and is still being used today. The cloth will get slightly burnt looking, but unless it burns through completely,it will still work. Call me crazy, but it works!

joeekaitis · Jun 7, 2012

Baked? You mean, like this?

Ungreased Infinite Circulon round griddle on a portable induction cooktop. How's that for uniform browning?

Ultramatic · Jun 8, 2012

David, that's a really interesting concept...

I'd like to try that. Works only with a cast iron pan?

maytagbear · Jun 8, 2012

To keep

waffles warm and crisp....low oven, but do not cover them. In fact, I put them directly on the (clean!) rack. Of course, if you keep them in the oven more than 15 minutes or so, you might have to apply a bit more butter or syrup or my preference, jam to them- such a tragedy.

Lawrence/Maytagbear

franksdad · Jun 8, 2012

I had to give in...

I couldn't wait until tomorrow morning so I went to the local Waffle House for lunch today. Hot crispy waffle with bacon! Man it was good!

Ultramatic · Jun 9, 2012

Log Cabin 1955

norgeway · Jun 9, 2012

Salt Trick!

It works equally as well on an aluminum griddle! I do this also.

mattl · Jun 12, 2012

Here is a shot of the way I like my pancakes, kind of lacy golden brown and fluffy.

jetcone · Jun 13, 2012

Joe

your waffle close up, is that a GE print??

Ultramatic · Jun 14, 2012

Matt, those look deeeelicious!

Some pancake recipes from Life Magazine, 1959:

Ultramatic · Jun 24, 2012

Richer Waffles (1961)

Richer Waffles:

Ingredients:

• 3 eggs
 • 1 1/2 cups buttermilk*
 • 1 teaspoon baking soda
 • 1 3/4 cups all-purpose flour
 • 2 teaspoons baking powder
 • 1/2 teaspoon sea salt
 • 1/2 cup (1 stick) butter, softened
 • 1 teaspoon vanilla extract

Directions:

1. Preheat your waffle iron according to manufacturer’s instructions.
 2. In a bowl, combine the baking soda, flour, baking powder and salt with a whisk.
 3. Using a mixer, beat in the softened butter until it’s distributed throughout the dry ingredients. Add buttermilk, eggs, and vanilla extract. Mix until batter is combined, do not over mix.
 4. Pour the batter onto the waffle iron and cook.




*No buttermilk? Create ‘soured milk’ by adding a tablespoon of vinegar to milk and letting it sit a few minutes.

polkanut · Jun 24, 2012

My Grandma Wilde cooked with sour milk alot and here's how she made hers. Measure 4 tsp. white vinegar into a 1 cup measuring cup and add enough sweet milk to equal 1 cup.

yogitunes · Jun 24, 2012

Ralph thinks too much like me.....lol

and I am trying hard to keep this thing clean.....I hate to eat a waffles that are soft or soggy.....prefer them firm and stacked with the syrup oozzzing down the side.....

I-HOP...isn't that where the waitresses only have one leg?.....

norgeway · Jun 24, 2012

Old Fashioned Aunt Jemima Pancakes!

I found this a while back, it really is a good clone of the old Aunt Jemimas that had 4 flours, To me, they have not been the same in years..
2 cups unbleached plain flour
4 TBSP each..rye flour,corn flour,rice flour.
2 tsp baking soda
1 tsp salt
2 TBSP sugar
1/2 cup buttermilk powder
2 tsp oil.."I used more like 1 TBSP"
2 eggs
Milk to mix, about 3/4 cup
These are a very close copy of the original,I usually quadruple the recipe so I have some on hand, it is like going back in time!!

Ultramatic · Jun 26, 2012

Blue Corn Pancakes

<h2 class="kv-ingred">Ingredients</h2>
<ul class="kv-ingred-list1">
<li class="ingredient">1 1/2 cups all-purpose flour </li>
<li class="ingredient">1/2 cup blue cornmeal </li>
<li class="ingredient">Pinch salt </li>
<li class="ingredient">1 tablespoon sugar </li>
<li class="ingredient">1 tablespoon baking powder </li>
<li class="ingredient">2 large eggs </li>
<li class="ingredient">1 1/2 to 2 cups milk </li>
<li class="ingredient">2 tablespoons unsalted butter, melted </li>
<li class="ingredient">1 cup fresh blueberries, plus more for garnish </li>
<li class="ingredient">2 to 3 bananas, peeled and sliced </li>
<li class="ingredient">Orange-Honey Butter, recipe follows </li>
<li class="ingredient">Cinnamon Maple Syrup, recipe follows </li>
<li class="ingredient">Confectioners' sugar, for garnish</li>
</ul>
<h2>Directions</h2>

 Preheat a nonstick griddle. Preheat the oven to 200 degrees F. 

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. 

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar. 

<h2>Orange-Honey Butter: </h2>
<ul class="kv-ingred-list3">
<li class="ingredient">3 cups fresh squeezed orange juice </li>
<li class="ingredient">2 sticks butter, slightly softened </li>
<li class="ingredient">2 tablespoons honey </li>
<li class="ingredient">Pinch salt</li>
</ul>

 Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours. 

<h2>Cinnamon Maple Syrup: </h2>
<ul class="kv-ingred-list5">
<li class="ingredient">2 cups pure maple syrup </li>
<li class="ingredient">2 to 3 cinnamon sticks</li>
</ul>

 Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher. 

@ Hans: I am trying your Old Fashioned Aunt Jemima pancake recipe. I'd sure like to remember how they used to taste.

daveamkrayoguy · Apr 8, 2018

AMKrayoWaffle Time!

Just bought my little waffle maker (I'm going to call "the Boob") and here are my first waffle-ettes:

(Bonus: AMKrayoCinnamon Rolls!)

-- Dave