How do you make pancakes?

[Seattle Zack]

Who was Weird Harold to Cosby? Not that unintelligable guy with the stocking cap over his face in Fat Albert, was it?

 

[Weird Harold]

Who was Weird Harold to Cosby? Not that unintelligable guy with the stocking cap over his face in Fat Albert, was it?

Nope, Weird Harold was "six foot six and weighed ninety pounds. We used to stick buble gum on his head to get the foot ball out of the sewer."

He was one of the cast of Fat Albert, but he figured in the commedy routines a lot more than Fat Albert and the others.

 

[lil_elvis]

Bisquick.

Your pants are on fire.

 

[buxxxom]

recipe

Mix one cup of self-rising flour, one-half cup of milk, and two heaping teaspoons of mayonnaise together just until smooth. Pour onto griddle and cook like pancakes until golden on both sides and serve with jam or syrup. The oil and egg in the mayo mean you don't need to add melted butter or an egg to your flour mixture. These can also be baked at 400 degrees in a muffin pan as well. Enjoy!

 

[Aurora Black]

Not much use now, but it's still fun to watch.

Pancakes

 

[3113]

Mix one cup of self-rising flour, one-half cup of milk, and two heaping teaspoons of mayonnaise together just until smooth. Pour onto griddle and cook like pancakes until golden on both sides and serve with jam or syrup. The oil and egg in the mayo mean you don't need to add melted butter or an egg to your flour mixture. These can also be baked at 400 degrees in a muffin pan as well. Enjoy!

That's genius! I hadn't thought about subbing mayo. Given that mayo is pretty much just eggs and oil, you're right, that would work.

The only thing I'd worry about is that commercial mayo often comes with other flavorings that might make the pancakes taste a bit odd.

 

[kendo1]

Pancake mix?
Pancake mix!

What is the world coming to?

I always make up my own mix. It only takes a few minutes.

For small, thick pancakes suitable for maple syrup and cream:

8oz self-raising flour
1tsp baking powder
1oz caster sugar
pinch of salt
2 eggs
1/2 pint milk or milk/water
1 tb sp melted butter
oil for frying


Mix up the dry ingredients. Beat the eggs with the milk, add the melted butter and pour a half to two thirds into the dry ingredients. Mix well. This should be quite a thick mixture. If you do it this way you will not have any lumps in the batter. Pour in the rest of the milk/eggs mixture and stir. Leave to rest for a while.

I think you know how to cook them...

For large, thin pancakes suitable for lemon juice and sugar, or chocolate spread -
4 oz plain (all purpose) flour
1 egg
2 tsp sunflower oil
pinch of salt
1/2 pint milk

Same again: mix dry together, mix in wet.


Ken the chef

 

[Honey123]

Hmmm...

You have Honey..and you want pancakes??

Tell you what...you can take that flour...milk....eggs....pour it over my stomach....and...what? not the type of pancakes you meant???

 

[kendo1]

My pancakes are aphrodisical.

 

[Guest]

 

[kendo1]

They do sound lovely, Ken.

Come around and I'll cook for you.
I'll have you eating out of my lap...

 

[ltnsfr007]

Hmmm...

You have Honey..and you want pancakes??

Tell you what...you can take that flour...milk....eggs....pour it over my stomach....and...what? not the type of pancakes you meant???

NO, how 'bout honey filled

 

[Guest]

 

[3113]

If you do it this way you will not have any lumps in the batter.

No lumps? Curious. Not that there are no lumps your way, but I always thought that lumpiness was part of the recipe. I mean, every recipe for pancakes that I ever made said that the batter should be (or would be) lumpy and that this was okay. Hey, the pancakes have always turned out fine, lumps notwithstanding.

 

[Weird Harold]

Mix one cup of self-rising flour, one-half cup of milk, and two heaping teaspoons of mayonnaise together just until smooth. Pour onto griddle and cook like pancakes until golden on both sides and serve with jam or syrup. The oil and egg in the mayo mean you don't need to add melted butter or an egg to your flour mixture. These can also be baked at 400 degrees in a muffin pan as well. Enjoy!

Good trick, I'll have to remember that.

Would it work with Salad Dressing instead of real Mayonnaise? I wouldn't think so, because Salad Dressing doesn't contain eggs, but it might be worth trying for those who are worried about cholesterol and miss pancakes because of the Eggs in them.

 

[kendo1]

No lumps? Curious. Not that there are no lumps your way, but I always thought that lumpiness was part of the recipe. I mean, every recipe for pancakes that I ever made said that the batter should be (or would be) lumpy and that this was okay. Hey, the pancakes have always turned out fine, lumps notwithstanding.

You get lumps in the batter if you add all the wet mix at once. If you just add half or so, because the mixture is thick, you will not get lumps.
The lumps are flour/dry mix and will be uncooked. Yeuch!

Ken the chef

 

[3113]

You get lumps in the batter if you add all the wet mix at once. If you just add half or so, because the mixture is thick, you will not get lumps.
The lumps are flour/dry mix and will be uncooked. Yeuch!

Um, no, never happened in my pancakes. The lumps work themselves out. Honest. No joke. Every pancake recipe I've got says, "There will be lumps, don't worry...." and every time I've done it, I've had perfect pancakes, no flour/dry bits in them. I've had flour-dry bits in OTHER things that required a smooth batter (and which I hadnt gotten smooth enough), like cookies or muffins, but never Pancakes.

Maybe it's because they're dippered out thin and so the lumps, heated in the skillet, just get mixed in? I'm no cooking chemist, so I coudln't tell you how it works. Just that you don't need smooth pancake batter to get perfect pancakes.

 

[kendo1]

Could be. But it works.

Ever tried savoury stuffed pancakes?

 

[Guest]

.....

 

[Guest]

Get a box of Eggo frozen waffles, lay them out on the counter until thawed. Squish them all flat with a rolling pin. Throwthem in a skillet seasoned with bacon grease.

how would debbie do that, i wonder.

 

[Guest]

.....

 

[Lisa Denton]

Actually Debbie does just the opposite. She fixes pancakes then pounds them with a meat tenderizer to make waffles.

Go figure.

Thanks Dran, I was just thinkin about makin some waffles, maybe I'll even try pounding the mayo with the meat tenderizer.

 

[Jailhouse]

...maybe I'll even try pounding the mayo with the meat tenderizer.

Funny. When people ask me why I came to Lit, I often tell them it was for a reason that sounds very much like that.

 

[Weird Harold]

That's genius! I hadn't thought about subbing mayo. Given that mayo is pretty much just eggs and oil, you're right, that would work.

The only thing I'd worry about is that commercial mayo often comes with other flavorings that might make the pancakes taste a bit odd.

A bit of aditional information regarding substuting Mayo for Eggs -- it mught work for pancakes, but the results of my experiment this evening would suggest not.

I tried substituting "Kraft Real Mayo" for eggs (at 1/4 cup per egg) in a batch of Jiffy Brand Banana Nut muffin mix. My conclusion that as a general substitute for eggs as a binder in baking Mayo is a crumby idea.

The flavor is actually very good and the "other flavorings" seemed to cook out of the mix. The loaf is moist and tasty, but my best bread knife is like bashing it with a butter knife -- it just crumbles.

If the difference in texture holds true for pancakes, I would expect to have trouble turning them or getting them from griddle to plate in one piece.

Incidently, Jiffy Brand Muffin mixes also have directions for making pancakes with the mix -- by adding 50% more milk. But they do require one egg/package and I haven't found anything that I can substitute for fresh eggs. (I don't bake very often and don't use many eggs for other cooking so it's difficult to use up a dozen eggs before they go bad on me.)