I was reminded of this by MSN, which suggested using bacon grease for frying the batter.

I don't mean obvious chunky things like blueberries. I recently used the basic batter recipe from a 1980s(?) pancake book, and I altered the recipe by making sure the flour was 20% whole wheat, adding salt (it wasn't even listed), plus cinnamon (I think, unless it was nutmeg).

So what happened? It was bland as all get-out. Even the syrup didn't help.

Maybe I should have made the flour 50% whole wheat? Or WHAT? (Yes, I could try a different recipe, of course - but I just thought I'd get people's opinions. One thing I know - I do NOT like buckwheat flour! Even in pretty small portions!


Lenona.

On 2018-03-31 1:47 PM, wrote:
> I was reminded of this by MSN, which suggested using bacon grease for
> frying the batter.
>
> I don't mean obvious chunky things like blueberries. I recently used
> the basic batter recipe from a 1980s(?) pancake book, and I altered
> the recipe by making sure the flour was 20% whole wheat, adding salt
> (it wasn't even listed), plus cinnamon (I think, unless it was
> nutmeg).
>
> So what happened? It was bland as all get-out. Even the syrup didn't
> help.
>
> Maybe I should have made the flour 50% whole wheat? Or WHAT? (Yes, I
> could try a different recipe, of course - but I just thought I'd get
> people's opinions. One thing I know - I do NOT like buckwheat flour!
> Even in pretty small portions!
>

I prefer buttermilk pancakes and a month or two ago I posted about the
wonderful results I had from an experiment I tried. I had used milk and
vinegar as a substitute for actual buttermilk and added a scant handful
of oatmeal and let it soak for a while. Just before mixing in the dry
ingredients I added about a half cup of vanilla yogurt. I think they
were the best I ever had. I repeated it the next week but used some
granola instead of raw oats. Either one works.

On 3/31/2018 12:13 PM, Dave Smith wrote:
> I prefer buttermilk pancakes

No one cares.

Go milk your Alsatian.

On 3/31/2018 1:47 PM, wrote:
> I was reminded of this by MSN, which suggested using bacon grease for frying the batter.
>
> I don't mean obvious chunky things like blueberries. I recently used the basic batter recipe from a 1980s(?) pancake book, and I altered the recipe by making sure the flour was 20% whole wheat, adding salt (it wasn't even listed), plus cinnamon (I think, unless it was nutmeg).
>
> So what happened? It was bland as all get-out. Even the syrup didn't help.
>
> Maybe I should have made the flour 50% whole wheat? Or WHAT? (Yes, I could try a different recipe, of course - but I just thought I'd get people's opinions. One thing I know - I do NOT like buckwheat flour! Even in pretty small portions!
>
>
> Lenona.
>

I've used bacon grease for years. I make the bacon on a griddle and
then do the pancakes after.

I use an Alton Brown recipe but use powdered buttermilk and add water.
I like to add some vanilla to the batter. Wife likes plain, but I add
blueberries. Real maple syrup, of course.

On 3/31/2018 12:38 PM, Wayne Boatwright wrote:
> I do
> like adding toasted wheat germ, as well as malt power.

WTF?

No sprouts and patchouli?

On 2018-03-31 2:38 PM, Wayne Boatwright wrote:

>> I prefer buttermilk pancakes and a month or two ago I posted about
>> the wonderful results I had from an experiment I tried. I had used
>> milk and vinegar as a substitute for actual buttermilk and added a
>> scant handful of oatmeal and let it soak for a while. Just before
>> mixing in the dry ingredients I added about a half cup of vanilla
>> yogurt. I think they were the best I ever had. I repeated it the
>> next week but used some granola instead of raw oats. Either one
>> works.
>>
>>
>>
>
> I alwys use buttermilk, and I favor using all all-purpose flour and
> do not care for adding whole wheat flour in pancakes. However, I do
> like adding toasted wheat germ, as well as malt power. Sived cottate
> cheese is also a nice accition. one teaspoon anilla extract. Some
> people like to add soft-cooked rice to the batter.

There were a couple reasons why I opted for vanilla yogurt. I figured
the slight vanilla taste would work with the oatmeal and the yogurt
would work with the faux buttermilk. More important, I had some to use
up. It worked so well I did it again the next week.

I agree about the the whole wheat. I have tried it with waffles and
pancakes and it tasted..... healthy... not as tasty as with white but
you can try to convince yourself that it is better for you.

>
> I didn't see your original recipe an t's hard to envision what it
> might contain.
>
> I actually prefer traditional waffles over pancakes.

I am torn there. I like both. In fact, I just got a new waffle iron last
week. I was in a store and they had waffle irons with the old still
smaller grid. I had a Belgium waffle maker to replace an old burned out
appliance. I will keep that one for when I make yeast waffles, but I
will use the smaller grid iron for regular waffles.


> I also prefer a few "cunky item" such as blueberries or pecans.
> Sliced bananas placed on the grill befoe pouring or poplar additios
> are nice additions.

My system will take a pass on the nuts. The bananas sound good. I am
assuming that it works best with slightly under ripe fruit.

wrote:
> I was reminded of this by MSN, which suggested using bacon grease for frying the batter.
>
> I don't mean obvious chunky things like blueberries. I recently used the basic batter recipe from a 1980s(?) pancake book, and I altered the recipe by making sure the flour was 20% whole wheat, adding salt (it wasn't even listed), plus cinnamon (I think, unless it was nutmeg).
>
> So what happened? It was bland as all get-out. Even the syrup didn't help.
>
> Maybe I should have made the flour 50% whole wheat? Or WHAT? (Yes, I could try a different recipe, of course - but I just thought I'd get people's opinions. One thing I know - I do NOT like buckwheat flour! Even in pretty small portions!

ha!

i like a little buckwheat flour. i also like some
corn meal. i don't usually add spices or extracts.
if i want cinnamon i'll make french toast instead.

more than anything, if you don't like bland i'd
just make something else. pancakes are fill to me
not much else. real butter and real maple syrup
some good breakfast sausage and i'm all set.


songbird

Make buckwheat pancakes.

On Sat, 31 Mar 2018 15:12:22 -0700 (PDT), wrote:

>Make buckwheat pancakes.

Make sourdough pancakes.

On Saturday, March 31, 2018 at 5:12:26 PM UTC-5, wrote:
>
> Make buckwheat pancakes.
>
>
I've never made them but have eaten buckwheat pancakes and they were
delicious.

On 2018-03-31 4:12 PM, wrote:
> Make buckwheat pancakes.
>
But I can't afford the caviar!
Graham

wrote:
> Make buckwheat pancakes.

And do use buttermilk.

On 3/31/2018 3:14 PM, Dave Smith wrote:
> The bananas sound good. I am assuming that it works best with slightly
> under ripe fruit.

And you're as ripe a fruit as we know of.

On 3/31/2018 3:26 PM, Wayne Boatwright wrote:
>> My system will take a pass on the nuts. The bananas sound good. I
>> am assuming that it works best with slightly under ripe fruit.
> You're right about the bananas working better if slightly underripe.
>
> --
All this fruit talk is making me peckish!

On 3/31/2018 4:30 PM, wrote:
> On Saturday, March 31, 2018 at 5:12:26 PM UTC-5, wrote:
>>
>> Make buckwheat pancakes.
>>
>>
> I've never made them but have eaten buckwheat pancakes and they were
> delicious.
>

They certainly beat McDs little chemical lids.

On Sat, 31 Mar 2018 17:13:01 -0600, Bruce <"Bruce >
wrote:

>On 3/31/2018 4:30 PM, wrote:
>> On Saturday, March 31, 2018 at 5:12:26 PM UTC-5, wrote:
>>>
>>> Make buckwheat pancakes.
>>>
>>>
>> I've never made them but have eaten buckwheat pancakes and they were
>> delicious.
>>
>
>They certainly beat McDs little chemical lids.

I detest pancakes, they are sugar syrup blotters... and I really don't
care for real maple syrup... I much prefer runny eggs on rye toast.
I'm regularly offered all the free real maple syrup anyone could want
but turn it down. However I do enjoy the local honey on toast. A few
local beekeepers have been tying to get me to raise bees on my
wildflower meadow but I'm not keen on bee stings. I've offered them
use of my meadow so long as I don't have to deal with the bees, we'll
see. I love my wildflower meadow, all kinds of gorgeous plants, and
lots of wildlife. Each fall I mow it down to keep it healthy.
https://postimg.org/image/u9xdc1fp3/

wrote:
> On Sat, 31 Mar 2018 17:13:01 -0600, Bruce <"Bruce >
> wrote:
>
>> On 3/31/2018 4:30 PM, wrote:
>>> On Saturday, March 31, 2018 at 5:12:26 PM UTC-5, wrote:
>>>>
>>>> Make buckwheat pancakes.
>>>>
>>>>
>>> I've never made them but have eaten buckwheat pancakes and they were
>>> delicious.
>>>
>>
>> They certainly beat McDs little chemical lids.
>
> I detest pancakes, they are sugar syrup blotters... and I really don't
> care for real maple syrup... I much prefer runny eggs on rye toast.
> I'm regularly offered all the free real maple syrup anyone could want
> but turn it down. However I do enjoy the local honey on toast. A few
> local beekeepers have been tying to get me to raise bees on my
> wildflower meadow but I'm not keen on bee stings. I've offered them
> use of my meadow so long as I don't have to deal with the bees, we'll
> see. I love my wildflower meadow, all kinds of gorgeous plants, and
> lots of wildlife. Each fall I mow it down to keep it healthy.
> https://postimg.org/image/u9xdc1fp3/
>

Yoose should get a large power sprayer for yoose tractor. Spray roundup
and them bees won't sting yoose scrawny ass anymore popeye.

On Saturday, March 31, 2018 at 5:31:01 PM UTC-5, graham wrote:
>
> On 2018-03-31 4:12 PM, wrote:
>
> > Make buckwheat pancakes.
> >
> But I can't afford the caviar!
> Graham
>
>
Blinis demi doff?

On Saturday, March 31, 2018 at 2:10:41 PM UTC-4, Dave Smith wrote:

> >
>
> I prefer buttermilk pancakes and a month or two ago I posted about the
> wonderful results I had from an experiment I tried. I had used milk and
> vinegar as a substitute for actual buttermilk


I admit that the flapjack recipe I usually used called for vinegar in a cup of milk. I seem to remember that they weren't fluffy, though, the way they are in diners. A little tough, in fact, regardless of how I timed it. Otherwise, they tasted pretty good.


Lenona.

On 2018-04-02 5:38 PM, wrote:
> On Saturday, March 31, 2018 at 2:10:41 PM UTC-4, Dave Smith wrote:
>
>>>
>>
>> I prefer buttermilk pancakes and a month or two ago I posted about
>> the wonderful results I had from an experiment I tried. I had used
>> milk and vinegar as a substitute for actual buttermilk
>
>
> I admit that the flapjack recipe I usually used called for vinegar in
> a cup of milk. I seem to remember that they weren't fluffy, though,
> the way they are in diners. A little tough, in fact, regardless of
> how I timed it. Otherwise, they tasted pretty good.
>
>

I usually find that pancakes made with buttermilk or the buttermilk
substitute have great texture. In fact, it is the texture more than the
taste that leads me to make them that way.