I'm apparently that rare American who prefers bubbly, puffy and even crust
pancakes to the fluffy airy ones so treasured by millions. Most people who make
pancakes from mixes boast about how fluffy they turn out. Is that inherent to
the mix? More importantly, can pancake mixes produce my preferred pancakes? If
not, which ingredient inhibits this? I of course have no problem making
pancakes from scratch and encouraging loved ones to do the same. But if I'm
being served pancakes made from mixes, it might be nifty if I could request a
simple preparation adjustment to turn them from almost plastic fluff to real
food.
Orlando Enrique Fiol

On Thu, 22 May 2014 18:23:59 -0400, Orlando Enrique Fiol
> wrote:

> I'm apparently that rare American who prefers bubbly, puffy and even crust
> pancakes to the fluffy airy ones so treasured by millions. Most people who make
> pancakes from mixes boast about how fluffy they turn out.

What is the difference between what you like and what you don't like?
I can't tell. I know I like thicker pancakes.

> Is that inherent to
> the mix? More importantly, can pancake mixes produce my preferred pancakes? If
> not, which ingredient inhibits this? I of course have no problem making
> pancakes from scratch and encouraging loved ones to do the same. But if I'm
> being served pancakes made from mixes, it might be nifty if I could request a
> simple preparation adjustment to turn them from almost plastic fluff to real
> food.

Add more liquid?


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On 5/22/2014 7:14 PM, sf wrote:
> On Thu, 22 May 2014 18:23:59 -0400, Orlando Enrique Fiol
> > wrote:
>
>> I'm apparently that rare American who prefers bubbly, puffy and even crust
>> pancakes to the fluffy airy ones so treasured by millions. Most people who make
>> pancakes from mixes boast about how fluffy they turn out.
>
> What is the difference between what you like and what you don't like?
> I can't tell. I know I like thicker pancakes.
>
>> Is that inherent to
>> the mix? More importantly, can pancake mixes produce my preferred pancakes? If
>> not, which ingredient inhibits this? I of course have no problem making
>> pancakes from scratch and encouraging loved ones to do the same. But if I'm
>> being served pancakes made from mixes, it might be nifty if I could request a
>> simple preparation adjustment to turn them from almost plastic fluff to real
>> food.
>
> Add more liquid?
>
>

With from-scratch pancakes, the "fluffiness" is usually provided by
leavening like baking powder, or perhaps baking soda plus an acid such
as buttermilk. These release a gas which fills the pancake with bubbles,
making them fluffy. I also have a recipe from a James Beard cookbook
that uses whipped egg whites for this purpose.

Since you really can't remove the leavening from a mix, perhaps you
could dilute it by adding more flour and more liquid, so that you get
the right consistency of batter, but a lower concentration of leavening.
I suppose you might have to add more salt and sugar, too, to taste. At
some point, though, you might as well just make them from scratch.

When I was a kid my mom used to make pancakes that she called "flannel
cakes"; they were supposed to be heavier than regular cakes.
Unfortunately, I don't have her recipe, and she's long gone, God rest
her soul.

On 5/22/2014 12:23 PM, Orlando Enrique Fiol wrote:
> I'm apparently that rare American who prefers bubbly, puffy and even crust
> pancakes to the fluffy airy ones so treasured by millions. Most people who make
> pancakes from mixes boast about how fluffy they turn out. Is that inherent to
> the mix? More importantly, can pancake mixes produce my preferred pancakes? If
> not, which ingredient inhibits this? I of course have no problem making
> pancakes from scratch and encouraging loved ones to do the same. But if I'm
> being served pancakes made from mixes, it might be nifty if I could request a
> simple preparation adjustment to turn them from almost plastic fluff to real
> food.
> Orlando Enrique Fiol
>

Add about a third of mochiko flour to the mix. Don't make the batter too
thin.

"Orlando Enrique Fiol" > wrote in message
. ..
> I'm apparently that rare American who prefers bubbly, puffy and even crust
> pancakes to the fluffy airy ones so treasured by millions. Most people who
> make
> pancakes from mixes boast about how fluffy they turn out. Is that inherent
> to
> the mix? More importantly, can pancake mixes produce my preferred
> pancakes? If
> not, which ingredient inhibits this? I of course have no problem making
> pancakes from scratch and encouraging loved ones to do the same. But if
> I'm
> being served pancakes made from mixes, it might be nifty if I could
> request a
> simple preparation adjustment to turn them from almost plastic fluff to
> real
> food.
> Orlando Enrique Fiol

Way back when I used to eat pancakes, I preferred heavy, dense ones. I
occasionally used Bisquick or the like or Krusteaz as it is quite popular
here but most of the time I made them from scratch using whole wheat and/or
oats. Don't overmix and don't add too much liquid.

"Julie Bove" wrote in message ...


"Orlando Enrique Fiol" > wrote in message
. ..
> I'm apparently that rare American who prefers bubbly, puffy and even crust
> pancakes to the fluffy airy ones so treasured by millions. Most people who
> make
> pancakes from mixes boast about how fluffy they turn out. Is that inherent
> to
> the mix? More importantly, can pancake mixes produce my preferred
> pancakes? If
> not, which ingredient inhibits this? I of course have no problem making
> pancakes from scratch and encouraging loved ones to do the same. But if
> I'm
> being served pancakes made from mixes, it might be nifty if I could
> request a
> simple preparation adjustment to turn them from almost plastic fluff to
> real
> food.
> Orlando Enrique Fiol

Way back when I used to eat pancakes, I preferred heavy, dense ones. I
occasionally used Bisquick or the like or Krusteaz as it is quite popular
here but most of the time I made them from scratch using whole wheat and/or
oats. Don't overmix and don't add too much liquid.

One suggestion for fluffy, light pancakes is to let the batter sit for 15 or
20 minutes
before the griddle or pan. It lets the leavening work more. Soooo don't do
that.

Gene and Betty


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