Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pancakes

I have not made these in awhile, and with fall coming on, what the heck.
The same pure cane syrup, butter, or honey and butter work well on these also. They are great for sopping up that runny egg yolk as well. Pair up with pork sausage or BACON, and you have breakfast.

I bet these pancakes would be great with some blueberries as well. I put the frozen blueberries on a single layer for about 20 minutes and put them in whatever pancake batter I have. Thanks for sharing the recipe!

chopped Pecans are always good in pancakes.

If you were from New England you would know to use real maple syrup.

Krusteaz pancake mix. Simple.

I get mine the first Saturday of the month. The Masonics have a pancake,sausage,and scrambled egg breakfast for their fund raiser each month. I know several of them so go visits and have breakfast.

Never had cane syrup eh? Veddy good stuff! And I also prefer homemade pancakes vs the mix. Been trying to replicate my Grandmothers for years. Hers turned out more like crepes.

Hey Pal,
This is the first thing my grandpa learned to "cook" after my grandma died. He was 92 years old and insisted on making breakfast for his "grandkids" because that was what my grandma always did. Of course, he likes the one with blueberries in the mix. .... He's 94 and still "kick'n".

anyone that needs a mix to make pancakes, has my sympathy. As far as syrup goes, Pure Cane syrup is simply more to my liking than Maple syrup. Just don't like that flavor.

Add more eggs and milk.

Let's "compare notes" when you turn 94 years old. ..just for fun.

Think you may have missed it by a year or two...

I said "when" he turns 94 years old. In other words, lets see how we are all doing in the kitchen when we get to my grandpa's age. ...just ribbing a little.

That's how I make them

You missed it

Though I do use pure maple. Can't stomach the fake maple crap.

yup! "Artificially flavored" whatever the heck that means. Not sure why anyone would buy the fake junk with so many real deal options.

That's true for any food product!!

My mom is now 98, and she still makes pancakes for herself and some of the great grand kids that stop in. The recipe I use is hers, and probably dates back to before WW II anyway.
I suppose that I'll be able to make flap jacks in another 30 years myself.

I've even heard that people make brownies from box mixes.

I know IHOP is not the best choice out there but they used to (might still) have the best pecan buttermilk pancakes. Even the syrup was pecan infused.

They were sweet but they sure were good!!

You just might be flippin' flap jacks forever...I'm sure we'll have them in heaven

[/quote]

Bake?

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

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

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

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

Bake?

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

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.

They managed it with that sheep, Dolly.

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.

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...

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

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

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.

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.

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?

It is ship's stores.

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

How many pancakes does the recipe make? (estimated)

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

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

Breakfast of champions

I didn't look through all the replies, so I don't know if anyone posted a recipe for Sourdough Pancakes. I have Sourdough Pancakes and Sourdough Bread on the same page in my WORD File, so here's an "extra" for you fellas and gals.

BTW, these pancakes and the bread are truly delicious as long as you have the patience to keep your sourdough "mother" alive. I kept it for YEARS, but finally got tired of "messing" with it. However, re-creating the sourdough "mother" is fairly easy, so if you've never tried it... go for it !~!~!


RON'S SOURDOUGH PANCAKES
makes 12 4-inch pancakes

1� Cups of all-purpose flour
1 Cup of sourdough starter
1 Cup of warmish (100�) milk
1 Tbn. melted butter
1 Tbn. sugar
1 tsp. baking soda
� tsp. salt
1 Egg
Additional milk as needed to thin the batter

1) Add flour, milk, butter, starter & sugar together, mix reasonably well, but don't over-mix. Let sit for 30 minutes.

2) Add remaining ingredients (egg, baking soda & salt) into mixture and stir. use a � oz. measuring cup to pour the batter in the fry-pan or electric skillet for the individual pancakes.

3) Cook pancakes at medium heat on burner or 400� in an electric skillet until bubbles form on the top of the raw pancake mixture, then turn pancakes over and cook for another minute or so until done.

4) Serve with sausage or crisp bacon, butter and syrup and/or powdered sugar.

Store any left-over pancakes in the freezer in a Zip-Lok baggie. Separate each pancake from the others with a small piece of waxed paper to later ease in separating them for reheating. To reheat, pop the frozen pancake in the toaster for a short time (don't leave the pancake in the toaster for the toaster's full cycle), check it in 40-50 seconds or so... and if thawed and hot, serve.


SOURDOUGH BREAD
(makes 1 large or 2 smaller loafs)

3 Cups of BREAD flour (made with high gluten wheat)
1 Cup of warm (100�) water (or half water, half milk)
2 Cups of sourdough starter
2 Tbs. melted butter
1 Tbs. of sugar
1 tsp. of salt
1 Egg
Baker�s Choice or any non-stick spray

1) In the mixer bowl or other large bowl if mixing and kneading by hand, add all the ingredients together and mix well until slightly sticky dough-ball forms and gets a "smooth" look to it. Spray top of dough ball with butter-flavored Pam, cover dough ball with foil and let sit in a warm place for 1-2 hours until dough doubles in volume.

2) Spray a bread pan (either glass or metal) with Baker's Choice flour/oil non-stick spray or spray with butter-flavored non-stick spray and add a light coating of flour, shaking the pan and spreading the flour all over the inside of the bread pan or grease bread pan with a light coating of butter & add a light coating of flour to keep the loaf from sticking.

3) When bread mixture has doubled in volume, punch down the dough and shape into a loaf. Add loaf to bread pan sprayed with a non-stick coating noted above. Spray the top of the loaf with a butter-flavored non-stick spray, cover with aluminum foil and allow to rise until doubled in volume once again.

4) Meanwhile, pre-heat oven to 400� and place oven rack in the middle position in the oven. Place loaf in oven in sideways position & bake for 10 minutes. Turn loaf around 180� and bake for an additional 10 minutes.

5) Half turn loaf so the end of the loaf faces back of oven, bake 5 minutes. Turn loaf 180� so that the other end faces the rear of the oven and bake another 5 minutes. Bread should be done at this point.

6) Remove loaf from oven and check for doneness by tapping lightly with finger on top of the loaf. Tap quickly as loaf will be hot. If you hear a "hollow" sound, loaf is done. If loaf doesn't yield a "hollow" sound, turn loaf 90� so that the loaf is crossways in the oven and bake 2 minutes longer, then re-check loaf for doneness. If still not done, turn loaf 180� and bake for an additional 2 minutes. Then recheck loaf again for doneness. When done, remove loaf and sit on wire cooling rack for a few minutes. Move to cutting board and serve with home-made soup and plenty of soft butter.

7) Put remaining bread (if any) in a 1-gallon Zip-Lok baggie after the loaf cools to preserve freshness. Reheat partial loaf in the oven at 200� for a few minutes, then serve when bread is warm again.

This bread contains no preservatives and very little salt... and makes truly tasty toast. Enjoy!!!

However you make your pancakes, try adding 1 tsp vanilla, 1 tbsp of sugar, and 2 tbsp of lemon juice to your mix.

Fluffiest pancakes ever!!

homemade sausage and a pan of gravy made from the drippings is fine eating over pancakes.