The Secret of Tender Pancakes Or Waffles
- Stir the batter with a whisk or fork just until dry ingredients are blended. The batter will be lumpy.
- Overmixing the batter will make the pancakes or waffles tough.
- Use a heavy frying pan or griddle for pancakes.
- Preheat the griddle in advance, the griddle or waffle iron is hot enough when drops of water sprinkled on surface will dance.
- Too cool a griddle produces flat, tough pancakes.
- Too hot a griddle causes outside of pancakes to brown before center is cooked.
- Cook pancakes until top side is full of bubbles; turn to do other side.
- Batter that is too thin will result in flat pancakes.
- Batter that is too thick won’t spread on griddle.
- Turn pancakes only once during cooking.
- Make big batches of pancakes & waffles to freeze the extra for quick & easy breakfasts. Extra batter can also be refrigerated.
Pancake Master Recipe
1 1/3 cups flour
3 tsp baking powder
1/2 tsp salt
3 TBS sugar
1 egg
1 1/4 cups milk
3 TBS melted butter or vegetable oil
1/4 tsp vanilla
3 tsp baking powder
1/2 tsp salt
3 TBS sugar
1 egg
1 1/4 cups milk
3 TBS melted butter or vegetable oil
1/4 tsp vanilla
- Stir flour, baking powder, salt and sugar together.
- Beat egg thoroughly; add milk.
- Make a well in center of dry ingredients; slowly add the egg-milk mixture.
- Add melted butter and vanilla.
- Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
- Drop by 1/4 cupfuls on hot pancake griddle.
- Cook the pancakes until they are filled with bubbles and the under-surface is golden brown.
- Turn and brown the other side.
- Serve as hot as possible with syrup, honey, jam or jelly, bacon or sausages.
- Do not turn the pancakes more than once during cooking.
Yield: 10-12 Pancakes
Pancake Recipe Variations
Sour Milk Pancakes:
- Make pancake batter using sour milk or buttermilk.
- Reduce baking powder to 1 1/2 teaspoons
- Add 1 teaspoon baking soda dissolved in 1 teaspoon warm water.
Blueberry Pancakes:
- Make pancake batter, increasing sugar to 1/3 cup.
- Reduce milk to 1 cup.
- Add 1 cup floured blueberries.
- Cook slower than plain pancakes.
Apple Pancakes:
- Make pancake batter.
- Reduce milk to 1 cup.
- Add 1/4 teaspoon vanilla.
- Add 1 cup grated raw apple.
- Add 1/2 teaspoon baking soda dissolved in 1 teaspoon warm water.
Ginger ‘n’ Spice Pancakes:
- Make pancake batter.
- To dry ingredients add: 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice.
Banana Pancakes:
- Make pancake batter.
- Reduce sugar to 2 teaspoons and milk to 1 cup.
- Add a few grains black pepper to dry ingredients.
- Fold in 3/4 cup mashed ripe banana at end.
Waffle Master Recipe
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 TBS sugar
1 1/4 cups milk
4 TBS vegetable oil
2 egg yolks, well-beaten
2 egg whites
- Stir flour, baking powder, salt and sugar together.
- Combine milk and vegetable oil with beaten egg yolks; add to dry ingredients and stir only until blended.
- Beat egg whites until stiff but not dry; fold into batter.
- Cook on hot waffle iron.
- For crisp waffles, use 2 TBS more fat and cook longer.
Yield: 4 to 6 Servings
Waffle Recipe Variations
Bacon Waffles:
- Sprinkle small bits of bacon, cooked or uncooked over waffle batter after filling waffle iron.
Cheese Waffles:
- Use 3 TBS of vegetable oil instead of 4.
- Add 1/4 cup grated cheese to waffle batter.
Chocolate Waffles:
- Increase sugar to 1/4 cup.
- Add 1/4 cup cocoa with dry ingredients.
- Add 1/4 tsp vanilla to batter.
- This is good as a dessert, served with ice cream.
Corn Waffles:
- Reduce milk from 1 1/4 cups to 1 cup.
- Add one 14 oz. can cream style corn to batter.
- Cook until thoroughly dry.
Apple Waffles:
- Add 1 cup sliced and peeled apples to batter.
Blueberry Waffles:
- Add 1 cup fresh or frozen blueberries to batter.
Banana Waffles:
- Slice 1 or 2 bananas and add to batter.
