Speaking of Wheat Cakes, Pancakes, Waffles, Griddle Cakes

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I like this simple pancake recipe from allrecipes.com called "Good Old Fashioned Pancakes".  They come out nice and fluffy, just like at IHOP.

 

I used to use Aunt Jemima, but it's not what it used to be since they changed it years ago.  Hungry Jack mix is okay, but I think this recipe blows them both out of the water.

https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/
 
I used to work for a pancake restaurant for 15 years. I have made thousands of the things. I was the cook trainer and had to teach new cooks how to make lots of perfect pancakes, quickly. Right size, right colour, even circle, no oil marks, etc.

When I first started we used Aunt Jemima, mostly buttermilk and some buckwheat.

The Australian dollar went the wrong way against the US dollar, it became stupidly expensive to import US pancake mix and there seemed to be the odd bad batch, so they commissioned two Australian companies to make a local product. It took a lot of trials before they came up with something acceptable. Australian flour is different, they said at the time it is to do with US wheat is varieties suited to US soils and germinating in very cold, possibly even frozen ground. Australian soil has  lower nutrients and drier conditions so different varieties of wheat are grown here. Australian flour made poor pancakes that needed additions to make them hold shape and taste right. they got there in the end.

I am gluten free now and would love if anyone has a good, made from scratch recipes for GF equivalent to AJ buttermilk pancakes, and made from scratch buckwheat pancakes.

As an aside, it is probably 20 years since I last worked at that pancake restaurant, but I STILL have the occasional nightmare of a horror shift working there. Usually a combination of understaffed and lots of demanding customers. I have even dreamed of suffocating in pancakes, with them all over my face till i can't breathe...

I make pancakes very rarely now, less than once a year. I still love real maple syrup, one of my "cooks treats" when cooking dinner is a little maple syrup in a glass of rice milk. (mostly dairy free too.)

 
 
"Right size, right colour, even circle, no oil marks, et

I actually hate those flat colored round disks.  I want my pancakes with a lacy brown pattern on top, thin crisp edges and a fluffy center.

 

I've been on a hunt for a replacement for my long time favorite mix, Hungry Jack Original and have had no luck.  I used to buy it everywhere, now not so much.  I can easily find the all in one version, all of the ones I tried went quickly into the trash. Just a few weeks ago Eddie posted about Krusteze being pretty good so I picked up a box, once again not something I liked.  It made a passable waffle with the added eggs and oil, but the pancake on a well oiled griddle stuck to the pan.  For the first run I follow the directions on the box, so no user error.

 

I've tried various recipes too but none gave me results I liked.  I make pancakes twice a week, so I make a fair amount.  I've even tried adding malted milk powder to the recipe or mix as recommended on a number of sites.  At this point my fav's are any version of Hungry Jack original or as a second options Aunt Jemima original, nothing else gives me the pancake I like
 
My favorite pancake recipe

 

<span style="font-family: helvetica;">I don't remember where I got this recipe.  It may have been from someone here.  We make these every weekend and they are the lightest, best tasting we've had.</span>

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After my electric griddle broke, and discovering I dislike the cast iron attachment on my old stove and my new one, I discovered the best utensil I always wanted to add to my AMKrayoKitchenKookingKollection, a SKIFF:

And that along with my muddle fifth burner is a proven way of making my perefect pancakes with AMKrayo Mr. Happy Sausage!

-- Dave

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but the pancake on a well oiled griddle stuck to the pan

I just made Krusteaz Buttermilk pancakes last weekend. 1.5c mix to 1c water, dash of vanilla, and about a cup of frozen wild blueberries folded in at the end. I used our trusty Sunbeam electric frying pan at 340, lightly oiled it and poured in batter to make 4 pancakes, then turned it down a little (the hotter start makes the edges a little crispy!). I waited for the bubbles to show on the top then flipped. No sticking whatsoever, even with blueberries. As soon as I flipped them I could see them puff up a little. This volume makes 6 pancakes, 4 in the first batch then 2 more... just right for a filling late breakfast for two with bacon.

But sticking aside, if you don't care for the flavor then it's not for you.

Re: fave recipe, I swore by Fanny Farmer for years and years. However, after re-discovering Krusteaz I won't go through the trouble again for a while.

Chuck
 
Chuck,

 

I always use my trusty Frigidaire griddle, well oiled so I found it odd the pancakes stuck.  By stuck, I mean would not easily release from the pan, not glued to the griddle.   Been using the same griddle since I was a little kid.

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I really like buckwheat pancakes best of all, but they are hard to find in the US anymore. Used to be much more popular. Aunt Jemima had a mix but it has disappeared. Potato Pancakes are my second favorite. Panni brand if I can find it, or Manischewitz brand, which is easier to find on the shelves. I make them without any eggs. Just put two tablespoons of olive oil in the skillet, heat up, and drop two big tablespoons of pancake mix per cake in and cook. Best stuff on earth.
 
Matt,

<h5 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; line-height: 1.2; margin: 0px 0px 16px; padding: 0px; font-size: 16px;">Why not just make your own pancake mix?  I’ve done this in the past and it works very well.  This way you can tweak the ingredients to your liking.  This is just one example I found online, but there are many different variations.  This one is a basic recipe that should suit your needs.</h5>
Eddie

<h5 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; line-height: 1.2; margin: 0px 0px 16px; padding: 0px; font-size: 16px;">Dry Pancake Mix</h5>
 

<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin: 0px 0px 32px 32px; padding: 0px;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-0"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-1"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-2"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking soda</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-3"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-4"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sugar</span></li>
</ul>

<h5 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; line-height: 1.2; margin: 0px 0px 16px; padding: 0px; font-size: 16px;">To Make Pancakes</h5>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin: 0px 0px 32px 32px; padding: 0px;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-5"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pancake mix above</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-6"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">egg</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-7"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">milk</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-type: none; position: relative; padding-bottom: 0px;"><label class="wprm-checkbox-label" style="box-sizing: border-box; font-weight: bold;" for="wprm-checkbox-8"></label><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">melted butter or oil</span></li>
</ul>

 
BTW

If a pancake recipe calls for buttermilk and you’re like me and most of America you don’t have it on hand, no problem.  Just add 1 tbs. of either white or cider vinegar to each cup of milk and stir to combine, voila, instant sour milk, the equivalent of buttermilk for any baking need.

 

And in answer to the OP, I only like pancakes made with white, AP flour, either bleached or unbleached.  No buckwheat, rice, corn or any other type of flour period.  I especially dislike the flavor of corn flour or cornmeal in pancakes.

 

 I grew up on pancakes made with Bisquick, thats what Mom used.  My siblings and I used to stand at the stove while she made them and we would ask her to make different animal shapes and she’d drizzle the batter from a spoon on to the pan to make rabbits, cats, dogs. ect.  We thought she was performing magic.

 

Eddie
 
I'm not much of a pancake person.  They are too heavy IMO, no matter who makes them, and something I usually avoid.  I prefer waffles.

 

When I make waffles I will use an easy mix from a box that calls for water, but I substitute club soda instead.  This makes the finished product light and airy, and it's easy to eat a whole Sunbeam waffle baker's worth of them per person.
 
Stonewall Kitchens buttermilk for me.  I think they use a cake flour in the mix.  It is very easy to work with too.
 
I don't care for the typical fluffy pancakes and prefer them the way my Italian English granma taught me. They are more crepe like, but not crepes. The only ingredients are flour, milk, and eggs, perhaps 3 or 4.. Made into a fairly thin batter.

Sometimes mom would use Bisquik for the more traditional pancakes but I always liked the Italian style..

I've tried Aunt Jemima and others like Krusteaz etc over the years and they're ok but not as good as home made.

Does anyone remember Batter Blaster pancake batter in a spray can like whipped cream from a few years back.. It was actually very good. I bought it a few times and then apparently they went outta business because they couldn't get big backers.. Shame.
 
Here are waffles I made, with my small waffle maker...

My grandma had a nice big waffle iron a long time ago, I don't remember having as many waffles from as much as when my sister stayed at her house for a weekend while I was away at camp and had waffles made from it...

-- Dave

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Are they like Swedish pancakes?  We have a local chain of coffee shops that got their start as pancake houses back in the '50s and are still under the same ownership.  They offer Swedish pancakes, and as I recall they resemble those in the picture Louis posted directly above.
 
Yes, I guess we can call them European pancakes. lol. Not sure if there are countries here in Europe that do the American style.

I like my pancakes with butter (melting on the warm pancake), sugar and lemon juice.

A typical Dutch variety are poffertjes. A bit more like American pancakes but much smaller. They are made in a special "poffertjespan".

Or you can eat them at a "poffertjeskraam" a restaurant that is specialized in them. They are eaten with a big dollop of butter and lots of powdered sugar.



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Thin crepe like pancakes....

 

<span style="font-family: helvetica;">My Mom used to make them for my Dad that way.  We always liked the fluffier ones so she made those for us and the thinner ones for him.  I think she used Bisquick but I can't say for sure.  It's been a long time.</span>
 
"European" pancakes

The thinner pancakes "but not crepes" are traditional pancakes to Australians, too. Every Aussie's grandmother used to make thin pancakes with lemon and sugar, or with jam and cream.

Where I worked made both thin crepes (for wrapping blintzes, and for wrapping savoury fillings), and also made American style pancakes. No Aussie style pancakes though...The founders of the company spent some time in the USA and developed a taste for US style pancakes. When they returned, they started a restaurant to make them here. The place had a full menu, not just pancakes, most dishes had a pancake or crepe of some sort on the plate. Eg: fish fillet served on a potato and herb pancake.
 
Pancakes and waffles are something I rarely eat, unless I'm at someone else's house for breakfast. The last time I had pancakes was about three years ago when I went on a morning hike at a state park, and they served them and sausage with fresh made maple syrup (from trees in the park). They were quite good.

Cracker Barrel sells pancake mix that is claimed to be what they make theirs with. I've not had pancakes there for several years, but liked them fine. They seem to be very popular there, as I see people eating them even in the evening.

If you didn't like the variety of Krusteaz mix you tried, they have several others. In addition to Buttermilk, they have Buckwheat, Country-style Buttermilk, Country-style multigrain, Honey Wheat, Multigrain, Protein Buttermilk, Southern-style Buttermilk, and Sweet Cream. They come in 5 lb. boxes. If I decide to make some, I think I'd like the Southern-style Buttermilk.
 
No, not really...

But sounds like a great idea, and I have mostly all my pics of everything I'd made--though when my iPad refuses to take more I have to count on what I posted here (and Facebook) so I would to know more!

-- Dave
 

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