FLOP factor in relationship to pancakes
11-13-15, 04:34 PM
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...
... a good waffle batter has little resemblance to a good flapjack batter.
... a good waffle batter has little resemblance to a good flapjack batter.
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11-13-15, 04:39 PM
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I prefer crepes, however I do not have any French bikes, nor do I want any. Any (most any) berry over banana's on my breakfast dough.
11-13-15, 06:04 PM
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Originally Posted by PeregrineA1
I prefer crepes, however I do not have any French bikes, nor do I want any. Any (most any) berry over banana's on my breakfast dough.
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11-13-15, 06:35 PM
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Don't ruin a good pancake with the fake crap. Gotta go with the "natural" stuff.
11-13-15, 06:37 PM
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Originally Posted by FLvector
Don't ruin a good pancake with the fake crap. Gotta go with the "natural" stuff.
11-13-15, 06:42 PM
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Originally Posted by 3alarmer
...
... a good waffle batter has little resemblance to a good flapjack batter.
... a good waffle batter has little resemblance to a good flapjack batter.
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Robert
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Originally Posted by LAJ
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11-13-15, 06:43 PM
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Originally Posted by FLvector
Don't ruin a good pancake with the fake crap. Gotta go with the "natural" stuff.
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Originally Posted by LAJ
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11-13-15, 06:47 PM
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Originally Posted by UnfilteredDregs
Full fat buttermilk is the answer.
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Originally Posted by LAJ
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11-13-15, 06:48 PM
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Originally Posted by RPK79
Honestly I prefer the fake stuff. Real stuff is too sweet IMHO.
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11-13-15, 06:50 PM
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Originally Posted by rpenmanparker
What about a good flop-jack batter.
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11-13-15, 06:51 PM
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Originally Posted by 3alarmer
Whole Wheat Flapjacks (makes enough for two normal people...three if one is a skinny)
Sift together into a small mixing bowl:
1 cup reasonably fresh, stone milled, organic, winter wheat flour (it will usually say High Protein on it somewhere in the description), half a teaspoon of baking powder, half of baking soda, and about half tsp salt.
Quickly beat in with a wire whisk two large fresh eggs, about a cup of either dairy milk or almond milk, and a dash of olive or Canola oil. The amount of liquid varies with the choice of flour, you are trying for a batter consistency thinner than muffin batter, but thicker than crepe batter. do not overmix as this will toughen the pancakes.
Whisk in some chopped walnuts and some bits of whatever cooking apples you have around...Fuji, Granny Smith..anything that maintains some texture when cooked. Fresh blueberries in season work well.
Oil your griddle or skillet , get it hot to the point where a water drop dances on the surface. cook the pancakes. Serve with butter and maple syrup.
...this recipe developed using research methods outlined in "On Food and Cooking: the science and lore of the kitchen" by Harold Mcgee (1984)
Sift together into a small mixing bowl:
1 cup reasonably fresh, stone milled, organic, winter wheat flour (it will usually say High Protein on it somewhere in the description), half a teaspoon of baking powder, half of baking soda, and about half tsp salt.
Quickly beat in with a wire whisk two large fresh eggs, about a cup of either dairy milk or almond milk, and a dash of olive or Canola oil. The amount of liquid varies with the choice of flour, you are trying for a batter consistency thinner than muffin batter, but thicker than crepe batter. do not overmix as this will toughen the pancakes.
Whisk in some chopped walnuts and some bits of whatever cooking apples you have around...Fuji, Granny Smith..anything that maintains some texture when cooked. Fresh blueberries in season work well.
Oil your griddle or skillet , get it hot to the point where a water drop dances on the surface. cook the pancakes. Serve with butter and maple syrup.
...this recipe developed using research methods outlined in "On Food and Cooking: the science and lore of the kitchen" by Harold Mcgee (1984)
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Originally Posted by LAJ
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11-13-15, 06:55 PM
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Originally Posted by redfooj
why are they called chips when most of them are shaped like cones?
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Originally Posted by LAJ
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11-13-15, 06:58 PM
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Originally Posted by Trsnrtr
Never had huckleberries but I am traveling through Montana this summer and I do like to eat in cafes, so I'll try to keep this in mind. :
Also a canine cartoon character as in Huckleberry Hound.
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Originally Posted by LAJ
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11-13-15, 07:10 PM
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Some of the pancake art is pretty amazing. Almost too good to eat.
11-13-15, 07:13 PM
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Originally Posted by FLvector
Some of the pancake art is pretty amazing. Almost too good to eat.
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Originally Posted by LAJ
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11-13-15, 07:20 PM
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Originally Posted by rpenmanparker
Too good to eat is an oxymoron.
11-13-15, 07:21 PM
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Originally Posted by rpenmanparker
You forgot to mention the flour had to be whole wheat. You're welcome.
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11-13-15, 07:22 PM
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Originally Posted by 3alarmer
...I think we covered this with that highly authoritative Wiki link, sir.
11-13-15, 07:24 PM
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Originally Posted by StanSeven
Wiki is always correct. I just read disc brakes isthe future there
I thought they were a flop.
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Originally Posted by rjones28
Addiction is all about class.
11-13-15, 07:26 PM
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Originally Posted by FLvector
Awfully good and disgustingly delicious are oxymorons.
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Originally Posted by LAJ
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11-13-15, 07:27 PM
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Originally Posted by datlas
Really??
I thought they were a flop.
I thought they were a flop.
11-13-15, 07:37 PM
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Originally Posted by StanSeven
That's because when you rude over huckleberries, they feel like syrup stopping. The rest of the time they are pancake smooth.
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Originally Posted by rjones28
Addiction is all about class.
11-14-15, 12:26 AM
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Recently read somewhere that Maple Syrup was the ideal energy source for on the bike refueling. Easier to swallow and faster into the system than gels. Have started hoarding those 1.5oz bottles of the stuff from ******* Barrel. They usually put extras in the bag if you order the pancakes to go.
11-14-15, 12:30 AM
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weird, you can't use the word for what a Premium Saltine is on here? Saltines are considered racist? It's a restaurant chain, and they do pancakes....
11-14-15, 06:21 AM
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Originally Posted by wedgeSG
weird, you can't use the word for what a Premium Saltine is on here? Saltines are considered racist? It's a restaurant chain, and they do pancakes....
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Robert
Robert
Originally Posted by LAJ
No matter where I go, here I am...
