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Originally Posted by Mannlicher


pour batter by 1/4 cup onto an ungreased, 375F griddle. Bake until golden brown on both sides.
[/quote]

Bake?

Last edited by toltecgriz; 10/26/14.

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ooooooh....i gotta make these!!!

I've never had a decent pancake recipe...


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The only way I will eat a pancake is wrapped around a link of sausage. Cannot eat sweet.


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Try frying some bacon; when it's done, drain most of the grease and pour your flapjack batter right on top of the bacon.


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Originally Posted by toltecgriz
Originally Posted by Mannlicher


pour batter by 1/4 cup onto an ungreased, 375F griddle. Bake until golden brown on both sides.


Bake?

semantics. Fry, griddle, cook............you know what to do, right? smile

Last edited by Mannlicher; 10/27/14.

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Originally Posted by byc

I know IHOP is not the best choice out there


Last IHOP my wife and I visited was in Baltimore.Darn place was junkie heaven noddin' out in the boofs.

Used to be one of my favorite breakfast places.


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Originally Posted by eh76
... Been trying to replicate my Grandmothers for years...


They managed it with that sheep, Dolly. smile


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Just to further solidify my first signature line, I do not like pancakes and eggs to be in any sort of proximity to each other.


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Mannlicher, those look great! We eat a lot of pancakes around here, so I'm wondering if I can sift together the dry ingredients in bulk and store in a sealed container, then take out about a rounded cup and add the buttermilk, egg, and Crisco? I don't see any reason not to, but just thought I'd check first...


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And are you using all-purpose flour, or would cake flour or bread flour yield better results?


Selmer

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Originally Posted by 5sdad
Just to further solidify my first signature line, I do not like pancakes and eggs to be in any sort of proximity to each other.


Amen. ..and I don't care if, "it's all going to the same place anyway". How many times have we heard that? crazy

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Made pancakes from scratch many times but the best I've had is Snoqualmie Falls mix.

Made a batch this morning with a couple grated apples added with a pinch of cinnamon and a dash of vanilla.



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Originally Posted by selmer
Mannlicher, those look great! We eat a lot of pancakes around here, so I'm wondering if I can sift together the dry ingredients in bulk and store in a sealed container, then take out about a rounded cup and add the buttermilk, egg, and Crisco? I don't see any reason not to, but just thought I'd check first...


I think the purpose of the sifting, and re sifting, is to put some loft into the dry ingredients, and to make sure they are well incorporated. Mixing the dry stuff ahead, would defeat the purpose.
I suppose you could experiment though, and let us know how it works out.
AP flour, not soft wheat cake flour.


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I add all the dry ingredients (just made some yesterday) and mix with a whisk. Then add the eggs, milk and butter.

Krusteaz is for camp pancakes.

What I want to know is how you got the golden color so even? it looks like a round burner under the griddle? how do avoid one edge being a lighter or darker than the other?


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Originally Posted by ironbender
...Krusteaz is for camp pancakes...


It is ship's stores.


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Originally Posted by pal
Try frying some bacon; when it's done, drain most of the grease and pour your flapjack batter right on top of the bacon.


That I have done. Also put bacon in the waffle maker. Only waffle I will eat as well.


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How many pancakes does the recipe make? (estimated)

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Put some beer in your Krusteaz.....cooked wild rice also makes a nice touch.....real wild rice not that paddy stuff.

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Originally Posted by 2Bimmers
How many pancakes does the recipe make? (estimated)


about 6 or 7 four inch ones. If you thin the batter, it'll make another.


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Originally Posted by VernAK
Put some beer in your Krusteaz.....cooked wild rice also makes a nice touch.....real wild rice not that paddy stuff.


Breakfast of champions smile

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