Author Topic: Pancakes: Diameter and thickness (Read 1031 times)

Questor · « **on:** September 09, 2009, 11:07:59 AM »

My kids like the great big fluffy plate filling pancakes. I like silver dollar pancakes; 2" in diameter and 1/8" thick. What's your preference?

Syrup? I like strawberry jam and a little maple syrup.

mechanic · « **Reply #1 on:** September 09, 2009, 11:50:55 AM »

If someone else is cooking and they ain't burnt black, I'll take them...thats my preference. Maple syrup all the way, with real butter. Dang! I'm hungry.

williamlayton · « **Reply #2 on:** September 09, 2009, 12:09:01 PM »

I love pancakes.
The Hen won't fix'em so I buy em.
Place here in Houston by the name Kelly's and their SMALL stack of two will feed me and her with no room left.
Waffle House is a goodun.
We ate some pancakes up in Maine---when I was on the wanderlust---EARLY one morning, small cafe by the sea, cold and misting rain---Maple syrup, hot cider---lord have mercy, if I talk about any longer I might drive just for a bite.
Anybody need picking up while I am on the way?
Blessings

Graybeard · « **Reply #3 on:** September 09, 2009, 12:41:17 PM »

When we have them which really isn't that often they are almost plate size and thick perhaps a bit shy of a half inch but not by a huge amount. I really like buckwheat pancakes best but these days it's hard to find buckwheat pancake mix.

Real cane syrup for me tho I can live with Karo white corn syrup as well. AlaGa brand made near the Alabama and Georgia line is the best ribbon cane syrup on the planet.

Questor · « **Reply #4 on:** September 09, 2009, 12:45:37 PM »

GB:

In my local supermarkets, buckwheat flour is pretty commonly available. You might be able to make them from scratch. But as with some favorites, it's more fun to get it at a restaurant than to make it yourself.

torpedoman · « **Reply #5 on:** September 09, 2009, 01:33:48 PM »

i use the aunt Jamima mix but i mix it with an egg and buttermilk and it makes those 1/2 in thick fluffy pancakes.

GRIMJIM · « **Reply #6 on:** September 09, 2009, 01:45:28 PM »

Definately buttermilk in the mix. I have never had cane syrup on them I'll have to give it a try.

For now it's maple syrup with lots of real butter.

GRIMJIM · « **Reply #7 on:** September 09, 2009, 01:46:15 PM »

I almost forgot the point of this thread.
Big as your plate and very thick are my favorite.

Cabin4 · « **Reply #8 on:** September 09, 2009, 01:52:12 PM »

Thick buttermilk pancakes topped with fresh strawberries or blueberries or rasberries or fruit preserves of some type. Log Cabin brand syrup (of course..what else would Cabin4 use..) or real maple syrup. 3 or 4 Johnson brand maple flavor suasage links. A glass of real OJ.

DDZ · « **Reply #9 on:** September 09, 2009, 02:02:14 PM »

Buckwheat pancakes are my favorite. As GB mentioned its kind of hard to find a good buckwheat mix anymore. I used to hunt with a guy in WV., and he would get buckwheat mix from somewhere in Northern PA. that was really good. Problem is I can't remember the name of the place, and the guy that used to get it moved. My second choice is blueberry cakes, and I'm not partial to any thickness or size of the pancake. I know if you are hungary,a plate full of pancakes will fill you up quick.

greg916 · « **Reply #10 on:** September 09, 2009, 02:04:05 PM »

Buttermilk pancakes please! I want mine about 10" in diamater, not quite 1/2 inch thick. I'll take a short stack, a pat of butter on each one, topped with real maple syrup, Boysenberry syrup if I can't get maple. Williamlayton-stop by NC on your way up, I'll split the driving with you!

30-30man · « **Reply #11 on:** September 09, 2009, 02:07:57 PM »

I like the old Aunt Jamia mix with some Cane Patch Syrup or the homemade cane syrup my neighbors make. Real Butter Please!

Mikey · « **Reply #12 on:** September 09, 2009, 02:12:07 PM »

Buttermilk preferred, Buckweat devoured just as fast. I make only one size pancake, it serves one. I make it in a 10" skillet and use the entire mix. I am known to smother my pancake with real cholesterol laden butter and to use only 100% pure Vermont or New York Maple syrup, which is made locally. Mikey.

Skunk · « **Reply #13 on:** September 09, 2009, 02:14:18 PM »

I like them big, thick, and chewy, with pure homemade Wisconsin Maple syrup.

rockbilly · « **Reply #14 on:** September 09, 2009, 02:42:51 PM »

I like em big and thick with lots of blueberry syrup.

This is my recipe for pancakes, they are good.

1 cup of whole wheat flour. (I like King Arthur brand, it is stone ground and a little heavier than most)
1 Cup of Self rising flour.
2 tablespoons of sugar (or sugar sub)
1 ½ teaspoons of vanilla flavoring.
1 egg
1 tablespoon of baking powder
¼ cup of oil (I use olive oil but you can sub with real butter for a better flavor.)
Milk (either butter, whole or low fat, your choice.

Mix in a large bowl, add milk leaving it thick for thick pancakes, add more milk to thin for thinner pancakes. Don’t worry about any small lumps. You can leave out the whole wheat and use self rising flour if you like but the whole wheat just makes a heavier pancake.

Pour onto a hot griddle and let cook until all the bubbles have popped up or disappeared then turn and let cook for a few minutes on the other side. Cooking time will vary so you may have to experiment a bit to make sure they a done and not burnt. This should make about 16 7-8 inch cakes.

Hodr · « **Reply #15 on:** September 09, 2009, 08:20:42 PM »

Still remember cooking in Mom's restraunt. Krustez mix, add corn meal, vanilla, cinamon, and a bit of sugar. Get the flattop so hot that outside edge of pancake goes crispy, flip on the last 2 inches of bubbles still in the middle, 6 inches across and stack 6 cakes high, top with one egg over medium. Listed on the menu as a Texas One Eye and served with lots of buttter and maple syrup.

this is the second post today to take me back to my mother's restraunt just about 50 years ago.

blindhari

williamlayton · « **Reply #16 on:** September 10, 2009, 12:19:00 AM »

Mikey
You boys up in the NE are sittin on the top of the world when it comes too REAL Maple sirrupppppp.
Lordy, get ready boys---much more talkin about this and I will be stoppin in NC on the way up.
I order mine from Vermont.
OMG the cholesterol is bustin the chart just due to the talkin.
I like my cakes fluffy but cooked----butttttter.
Blessings

hunt-m-up · « **Reply #17 on:** September 10, 2009, 04:23:13 AM »

Sorry, like mine thin, dilute the mix to get them in and out of the pan quick. Rest of the family likes them thick, but to date nobody has volunteered to do the cooking so they get thin ones. Selfish SOB

Blueberry syrup or dark corn syrup for me. I agree on a good breakfast sausage to close the deal.

rex6666 · « **Reply #18 on:** September 10, 2009, 05:59:19 AM »

I grew up with the "old Aunt Jamima" she was something to behold in the
kitchen. any size pancake is good, real butter and lots of it, good patty
sausage(heavy on the sage) and two eggs over easy, log cabin syrup,
IT JUST DON'T GET ANY BETTER

Questor · « **Reply #19 on:** September 10, 2009, 06:28:00 AM »

I live in maple syrup country, but I've never had a reason to prefer it. The Log Cabin type syrups are actually better, to my taste. And a lot cheaper.

greg916 · « **Reply #20 on:** September 10, 2009, 03:42:39 PM »

All this pancake talk made me late for work this morning. Had to stop at the local grill and get some. I recon it was the 2nd plate that made me late

Hooker · « **Reply #21 on:** September 10, 2009, 03:54:49 PM »

I'm not a big fan of pancakes but if you smother them in pear honey or water melon jelly I'll eat a few.

Pat

Casull · « **Reply #22 on:** September 10, 2009, 07:53:14 PM »

Hmmmm. Small, medium, large, thin, thick? Yes.

Savage .250 · « **Reply #23 on:** September 11, 2009, 04:00:08 AM »

It`s all in the eye.............

Questor · « **Reply #24 on:** September 11, 2009, 05:04:21 AM »

And then there's the question of whether to roll up a sausage inside a pancake and eat it that way. Mmmm.

rex6666 · « **Reply #25 on:** September 11, 2009, 07:30:38 AM »

Quote from: Questor on September 11, 2009, 05:04:21 AM

And then there's the question of whether to roll up a sausage inside a pancake and eat it that way. Mmmm.

never did that with pancakes, but i have carried a home made bisket with
home made sausage in it in my jacket pocket for 1/2 a day.

Casull · « **Reply #26 on:** September 11, 2009, 07:43:47 AM »

Quote

never did that with pancakes, but i have carried a home made bisket with
home made sausage in it in my jacket pocket for 1/2 a day.

How did you get it to last 1/2 a day?

Sourdough · « **Reply #27 on:** September 11, 2009, 06:48:55 PM »

I cook the pancakes here, 4" in diameter and not real thick. Stack of three with three sausage links or two patties. Hashbrowns on the side. Real butter and Aunt Jamima syrup. I use Bisquick, and buttermilk, with a dash of brown sugar, for my batter.

nw_hunter · « **Reply #28 on:** September 12, 2009, 09:42:19 AM »

Quote from: blindhari on September 09, 2009, 08:20:42 PM

Still remember cooking in Mom's restraunt. Krustez mix, add corn meal, vanilla, cinamon, and a bit of sugar. Get the flattop so hot that outside edge of pancake goes crispy, flip on the last 2 inches of bubbles still in the middle, 6 inches across and stack 6 cakes high, top with one egg over medium. Listed on the menu as a Texas One Eye and served with lots of buttter and maple syrup.

this is the second post today to take me back to my mother's restraunt just about 50 years ago.

blindhari

"Finally"...............Someone that likes -em like I do, and uses krustez mix.
I leave off the vanilla and cinnamon. Get that iron skillet hot, and cook-em thin and crispy around the edges. Good maple syrup or molasses, and good old cow butter. (Jersey preferred) I like my eggs the same way........A little brown crisp around the edge, sunny side up!

plumberroy · « **Reply #29 on:** September 12, 2009, 12:56:45 PM »

2/3rds the size of the plate ,gotto have room to sop up syrup

about 3/8ths thick. real butter maple syrup or honey. Or buttered with beacon and hard fried eggs in between two pancakes
Roy