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https://www.allrecipes.com/recipe/220415/old-fashioned-pancakes/

This is a good recipe.


Whole family likes em.

Wife makes good pancakes but a few months ago she bought Kodiak Cakes mix. I like them better than hers.

Always check the date on your baking powder. Throw out anything past due or close. Or like grandma just toss it in with the flour stock.

Good old flapjacks!

I grew up eating scratch made pancakes very near to the recipe Jim posted. But the Karo syrup that my mom said was all we could afford, sometimes put a damper on them.

Now, I'm happy with Hungry Jack or Aunt Jemima instant & warmed Log Cabin syrup. I have switched from margarine to butter for a pat on top of the cakes & that seems to have made them better than most things I've changed.

Now;

Cake or link sausage with the flapjacks?

One trick I’ve learned is to substitute 1/2 the milk for heavy cream or half and half. Makes for very fluffy pancakes.

Several years back some cooking outfit did a test of the boxed pancake mixes and judged Hungry Jack to be the best. We tried it, liked it, and have been using it ever since.
Sometimes the wife will add an egg to the mix. It beats most of the restaurant pancakes I've had.

Similar to the one I use, Jim. I sub whole wheat 50/50 with the AP flour. A tablespoon or two of yellow cornmeal added is a nice textural element.

We buy the Coyote brand buttermilk mix in Canada. A good scratch is hard to beat.

We also like the Rogers syrup.

Bacon!

I like an egg on the side! There! I said it!!

Snoqualmie Falls mix is my favorite.

IMO, a good pancake ain’t a big deal but a good waffle is hard to come by!

West coast stores and Costco sells Krusteaz. Substitute cheap beer for the water. 'Bout as close as you can get to sourdough with no hassle. Make the batter thin for lefsa style, or thick for cake style.

That's the standard mix. I think they're better if you let the batter work overnight in the fridge. And of course you know all baking powder is not the same, find your favorite.

Best cakes I've found are........believe it or not.......a store brand, "just add water" mix called "Best Yet".

A neighbor taps a chitload of my trees. He keeps me in pure maple syrup.

It doesn’t stay good forever either. Buy a new tin if in doubt.

Hungry Jack Buttermilk mix is the bomb...

Interesting that so many like the mixes.

My wife never had a store bought pancake till we got married.

We buy Krusteaze because she does not like a dense pancake....like so many home made are.

These were not.



All I have ever seen for sale is the Bisquick and Krusteaze.

Them are called hot cakes Big Jim. 🤠

Mix some Brrr Rabbit Syrup half and half with Aunt Jemima and your good to go. 😬

Real pancakes are dirt simple. One of the easiest things you can make. Pure cane syrup is the best thing you can put on them. None of that maple stuff in my kitchen, and no box mixes. 😜

What helps is keeping it covered, it sucks up moisture from the air like crazy. Take the lid off, measure out what you need, then lid on. No leaving it off while you do something else. I've got a small Calumet that's been opened for the best part of a year and I bet it's still good. But if the texture isn't right to the store 3 blocks away. Took a chance and made a great big cookie once.

Was it an unleavened cookie?

Malted milk.

This is my go-to recipe. Goes great with blueberries or huckleberries.


Buckwheat Buttermilk Pancakes

Ingredients:
3/4 cup buckwheat flour
3/4 cup flour
3T sugar
1.5t baking powder
0.5t baking soda
0.5t salt
1/4 cup cornmeal (optional, but goes great if you include blueberries)

Assembly:
Beat 1.5 cups buttermilk ( or whole milk with a dollop of plain yogurt) with 2 eggs. Add 3T melted butter.
To this add 1.5 cups dry mix.
Fry in butter.
Best with real maple syrup.

Was a 2 egg yellow cake that came up an inch or so. Figured out what the hell and ate it. Wasn't bad. Weird texture but not bad.

IHOP makes pretty good pancakes.

My pancakes with the added cream for half the milk:

OK, here's a pancake recipe that is as good as it gets. First off, my wife & I take cooking classes down in Utah & they bring in top chefs from all over to teach our classes, it's well worth the cost & the drive. We've been doing it for quite a while now & I promise to finish up the Cinnamon Roll recipe today. Here is a pancake recipe that will blow the doors off.

These are light, fluffy & very tasty, guaranteed you will love them. We buy the rice flour in bulk from Winco, much cheaper there. Actually a buttermilk pancake.

1 cup all purpose flour 3/4 cup rice flour 1/2 tsp salt 1 tsp baking soda 3 tsps baking powder 2 tsps sugar 2 large eggs 2 tbls oil 2 cups buttermilk

If you are making waffles this will be about the right thickness, if you're making pancakes (flippers) then you need to cut it with just a bit of regular milk.

Mix & let stand for a few minutes while your cast iron skillet or griddle heats up. Makes about 15 medium size flippers. ENJOY!

Dick

We always add a splash of vanilla extract and a sprinkling of nutmeg to the batter.
Cheers

What is a good pancake?

The recipe I posted.

That is if you like pancakes that is.

You saw right through me.

My father loved them and I was never a fan.

One that you enjoy eating.

So in my case there isn't one.

I dont much care for em either. Dont like sweets that well.

If you have to eat a pancake....it might as well be a quality pancake!

My father had a sweet tooth. A salesman he did business with used to send a thank you token each year, a large metal can of real maple syrup. I don't remember the actual brand, but it was a can like this:



Pop knocked off quite a few pancakes and waffles when it arrived.

How about potato pancakes? Love them but rarely have them.

Thin and evenly browned - not fluffy and splotchy.

Deb scratch makes them, uses protein powder & mixed flour.

Berries n crab apple syrup;



Strawberries, ricotta & real maple syrup;

thick, fluffy and splotchy

"Your father smells like elderberries and your mother is related to hamsters!"

i'll try anything once, just to check it out

sometimes neither here nor there, or horrible, or fantastic

LOL

Costco here in the PNW has a brand called Kodiak Cakes.It's a buttermilk package and they're very good. You can use water and mix, or sub milk and egg for added protein. To the mix, milk, and egg, I add a small dose of cornmeal, some flax meal or fiber blend, sometimes unsweetened shredded coconut, a healthy dose of walnuts or pecans, and use liquid to get the right consistency. These aren't necessarily light and fluffy, but rather dense and hearty. Always topped with pure maple syrup and butter or sometimes peanut butter. Make a large batch to freeze left overs or bag and put in pack for a great hunt snack.
You can also use these additions in any mix to boost nutritional value and fiber content. The family is sold on these....

Made cinnamon bun pancakes this morning.
Krusteaz pancake mix but add a little vanilla

Mix 4Tbsp melted butter with tsp cinnamon and 1/3 cup brown sugar.

Once cakes are ready to flip, take a spoon and swirl some if that mix on top like a spiral then flip them over.

When done, add glazing on top, 4 tbsp melted butter, 2oz cream cheese and 1/3 cup powder sugar.


They were a huge hit. Made 20 for 4 people, I got 2.....
Had to grab a 7-11 eggroll on the way to work

made, and just ate a stack of these pancakes...love them...my new go-to for sure

just say 'no' to bisquick

even inspired me to go out nd get a new pancake griddle

I like malted milk in pancakes and waffles. I’m told that’s the old fashioned ingredient..and a little vanilla

Turns out I like Kodiak cake mix with malted milk added better than any batter I’ve made myself so far.

Stop it

Tonight.
I could not get a picture of all the flapjacks, the went like hotcakes. The bacon?, ran out of link sausage.

that recipe is pretty close to the one in j_con's link

whatever you're referring to the answer is no

My God mother grew up in a logging camp where her mother was the cook.

Loved spending time there because every morning in the winter were Sourdough Buckwheat pancakes.

Then dad started making them. About the fourth day they got that great taste.

Dam they are good.

Mom used to make rice cakes when I was a kid.

She would mix left over rice into the pancake batter.

I always like these better than the regular ones.

Virgil B.

just made another batch of these thick, splotchy, fluffy pancake bombs...seems to work best with batter that seems too thick

slathered with salty, yellow spreadable polymer, covered in maple surple...where have these been all my life

with the new griddle they were slippin and slidin all around

Yeah, only PURE MAPLE for pancakes. Need buttermilk too for the mix. Sometimes I'll mix some canned corn into the mix, good stuff.


Of course Hoe cakes don't suck either.

I didn't read the thread but look up Matty Matheson on YouTube and his pancake recipe. He curses constantly for no reason whatsoever, but he can cook really well.