FoodBanter.com - View Single Post - Make Waffles/Pancake Batter Yourself

Jim Elbrecht

On Wed, 10 Oct 2012 10:20:11 -0800, (Judy Haffner)
wrote:

>
>So many people I know buy the waffle and pancake mixes in bags or boxes
>and use them, rather than make them from "scratch", and I don't think
>they are near as good as homemade. I've always made my own, as that way
>too, I can adjust the salt, sugar, etc.

I use Bisquick for waffles. Pancakes I make with my late
mother-in-law's recipe- A little sour cream & a lot of egg was her
'secret'.
>
>Do you have a favorite kind of pancake, such as blueberry, sourdough,
>buckwheat, or maybe even chocolate chip or pumpkin, etc.?

Blueberry- frozen or fresh. Buckwheat every 3-4 years.

>Also do you
>prefer Belgium waffles over just the regular ones?

'regular' - but with more of a crunchy texture that what I usually get
at a diner.

>waffles mostly, using buttermilk. Hubby likes them for supper rather
>than breakfast. Today I made us buttermilk pancakes with fresh
>blueberries in them (from Costco).
>
>What do you like on your pancake, or waffles? I mostly have them with
>syrup, and not pure maple either, as guess I am an odd-ball, but I don't
>care for it, and using Mrs. Butterworths at this time. Hubby likes his
>with just butter and nothing else.
>

Either real maple syrup-- or, I confess, Mrs. Butterworths. [though
every couple of years I'll just pour on the blackstrap molasses.]

I'll add some cinnamon and sugar sometimes. [probably ought to say I
*used* to-- haven't done that in years.]

A couple hours later, if there are leftover pancakes, I'll make a
jelly roll for a snack.

We stayed at a nice hotel in VT a couple weeks ago. The syrup they
served with breakfast was excellent. We asked at the desk if it was
local syrup and the girl said she thought it was from NY.

The next morning I asked the cook. He wouldn't tell me *where* it
was from, but assured me it was real maple - but not from Vermont.

Jim