Bureau of Silly Threads Presents: Pancakes & Waffles!

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I make my pancakes from scratch - I don't like any of the mixes. I find them to be too sponge like. Call me weird, I also don't like maple syrup - I use corn syrup on my pancakes and waffles. I've got 2 jugs of home made maple syrup that were given to me in my freezer.

Gary
 
Keeping them crisp

Folks,

Being an Australian, waffles aren't something that we're traditionally brought up with....

Now, Kelly provided a fantastic recipe a little while ago that I've made and loved. But how to keep them hot without them going soggy is my biggest worry???
 
Love waffles, love pancakes.. I prefer thinner pancakes though, more crepe-like, that's how my granma made hers and taught me. She'd roll them up and drizzle them with lemon or lime juice and then sprinkle sugar over them.
When I'm too lazy I keep a box of Krusteaz in the fridge
 
You can make good maple (flavor) syrup for virtually nothing. It's been a while, but the recipe is like boil a cup of sugar in a cup of water to desired thickness, flavor (to taste) with 1tsp maple extract and 1/2tsp vanilla extract. It's better than the corn syrup/cellulose gum/sodium benzoate/hexametaphosphate stuff on the shelf AND you know exactly what's in it.
 
Old Fashioned Pancakes:

<span style="font-size: medium;">Ingredients:</span>

<ul>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 1 1/2 cups all-purpose flour<span class="itxtrst itxtrsta itxthook" style="font-weight: normal; text-decoration: underline; border-bottom: 0.075em solid #0066cc; padding-bottom: 1px; color: #0066cc; background-color: transparent;"><span id="itxthook0w0" class="itxtrst itxtrstspan itxthookspan" style="background: none repeat scroll 0% 0% transparent; font-weight: inherit; color: #0066cc;"> </span></span></span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 3 1/2 teaspoons baking powder</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 1 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 1 tablespoon white sugar</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 1 1/4 cups milk</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 1 egg</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: medium;"> 3 tablespoons butter, melted</span></li>
</ul>

<h3><span style="font-size: medium;"> Directions:</span></h3>
<ol>
<li><span class="plaincharacterwrap break" style="font-size: medium;"> In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. </span></li>
<li><span class="plaincharacterwrap break" style="font-size: medium;"> Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. </span></li>
</ol>

 
how to keep them hot without them going soggy

Pancakes or waffles?

 

Waffles are easy.  Just keep them in a low oven.

 

Pancakes are a different story.  I think they are best served immediately.
 
Ran outta Bisquick . . .

. . . so I had to improvise. Came out purty good.

6 ounces all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tbsp. powdered buttermilk (if desired, substitute 1 cup liquid buttermilk and omit water)

1 egg
1 tbsp. sugar
1 tsp. vanilla extract
1 cup water
1 tbsp. melted and cooled butter (if unsalted, add 1/4 to 1/2 tsp. salt to dry ingredients)

Heat nonstick electric griddle or electric skillet to 375 degrees F (or a nonstick skillet or griddle over medium heat for 10 minutes while the batter rests).

Combine dry ingredients (flour through powdered buttermilk) in an 8-cup batter bowl or measuring cup. Aerate for about a half-minute with an electric hand mixer on low speed.

Beat egg and sugar in a separate bowl for 3 minutes on high speed (this aerates and denatures the egg, preventing a "scrambled egg" flavor note). Add water and vanilla extract, beat 1 more minute on high.

Add egg mixture and melted butter to dry ingredients. Gently whisk until combined with the mixer switched off. Let rest 10 minutes before baking (about a 1/2 cup of batter per pancake on a 375 degree griddle).

Makes about 6 pancakes.
 
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.
 
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!
 
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
 

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