Pancake Recipe

Submitted: Tuesday, Feb 05, 2008 at 22:31
ThreadID: 54286 Views:10116 Replies:13 FollowUps:15
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Does anyone remember when pancakes were made from actual ingrediences not "shake and pour". I'm really getting sick of rubber pancakes-pikelets. Can anyone help me with a recipe.

Thanks all

Derek
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Reply By: Member - Roachie (SA) - Tuesday, Feb 05, 2008 at 22:41

Tuesday, Feb 05, 2008 at 22:41
Hi Derek,
This is a recipe that my grandmother used when my mother was a child and one that my mum use to make when we were kids. I make it regularly for my own children. It is a pikelet recipe, however I use it to make pancakes too.

1 cup plain flour
1tsp bicarb soda
2tsp cream of tartar
1 tablespoon sugar
1 egg
3/4 cup milk

The secret is to stir the ingredients together gently so you dont beat the air out of the mixture. It is a thick mixture too, but light. You can add more milk if necessary, keeping in mind that it is a thickish consistency.

Goodluck, Annette

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Follow Up By: Member - Derek L (QLD) - Tuesday, Feb 05, 2008 at 22:46

Tuesday, Feb 05, 2008 at 22:46
Thanks Annette, what is cream of tartar?
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Follow Up By: Member - Roachie (SA) - Tuesday, Feb 05, 2008 at 22:52

Tuesday, Feb 05, 2008 at 22:52
This recipe is another that I use and is more a like a 'crepe' which is much thinner than the last recipe I gave you.

PANCAKES

125g plain flour
pinch salt
1 tsp baking powder
1 or 2 eggs ( I use one)
About 300ml(1/2 pint milk)

Sift dry ingredients together,make a well in the centre and drop in eggs then add milk to make a thin batter. Pour into a jug. Heat a little butter,suffient to cover bottom of pan until hot. Cover bottom of frying pan with batter and cook until golden, turn and cook the other side.

We squeeze lemon juice over these and sprinkle sugar over them before rolling up.

Annette
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Follow Up By: Member - Roachie (SA) - Tuesday, Feb 05, 2008 at 23:06

Tuesday, Feb 05, 2008 at 23:06
Cream of Tartar is an acid ingredient which activates bicarb soda. I believe its used in baking powder. You can find it in the same isle as you would bicarb soda, infact it will probably be on the same shelf!!

Some people put a pinch of it in their meringue or pavlova recipes.

Cheers Annette

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Follow Up By: Member - Willie , Sydney. - Wednesday, Feb 06, 2008 at 10:22

Wednesday, Feb 06, 2008 at 10:22
Annette ,

On our birthdaysy my Mum used to make us as many crepes ( your second recipe ) with lemon and sugar , as we could eat . She was good , she could do the big pan flip and all .

Great memories !

Willie .
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Follow Up By: Member - Roachie (SA) - Wednesday, Feb 06, 2008 at 17:03

Wednesday, Feb 06, 2008 at 17:03
Hey Willie,

thats part of the fun of making crepes isnt it? Flipping them sky high to turn them over. I havent failed yet, but then again its a very long time since I've done that. Are you going to the EO get together in July? Perhaps there could be a pancake/crepe cook up for breakfast one morning or dessert one night.

Cheers Annette
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Follow Up By: Axel [ the real one ] - Wednesday, Feb 06, 2008 at 18:27

Wednesday, Feb 06, 2008 at 18:27
Lemon Juice ?? bah humbug , home made lemon butter , yum yum !! LOL.
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Follow Up By: Member - Willie , Sydney. - Thursday, Feb 07, 2008 at 08:14

Thursday, Feb 07, 2008 at 08:14
Annette ,
I will be at Halls Creek in WA on a gold detecting tagalong . I am disappointed ( esp. now re pancakes ! ) , as I missed the one last year for the same reason .
Cheers ,
Willie .
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Reply By: Motherhen - Tuesday, Feb 05, 2008 at 22:44

Tuesday, Feb 05, 2008 at 22:44
Back in the good old days, i used to put plain flour in a bowl, add an egg (not necessary), add milk slowly into the centre of the bowl, stirring the flour in gradually until all mix, using more milk of necessary to get to a 'pour able' texture. Stand for about half an hour for the flour to fully absorb the liquid before putting a large spoonful at a time into the hot and oiled pan. When one side is cooked and the top almost set, toss if you are game and catch with pan to finish the other side. I haven't tried the modern shake and pour mixtures. Serve with a sprinkle of sugar and some lemon juice. Yum.

Motherhen

(Don't tell the Rooster i still remember how to make them - i told him i've forgotten)
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Follow Up By: Member - JohnR (Vic)&Kath - Wednesday, Feb 06, 2008 at 16:10

Wednesday, Feb 06, 2008 at 16:10
Did some in a good non-stick pan last night and the oil/butter was superfluous but ran out of lemon juice. Scotch and ice cream though the middle is a delight but punishes the bottle if you have many guests.
Cheers,
Who?
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Reply By: Nick R (VIC) - Tuesday, Feb 05, 2008 at 22:44

Tuesday, Feb 05, 2008 at 22:44
what we call pancakes are commonly called crepes, they are the thin ones, less doughy than the thick ones.
125 grams plain flour
1 egg
1 pinch of salt
1 1/4 cups of milk
put all together in a vitamiser / blender / food processor / whatever and mix thoroughly.
Leave to stand for 1/2 an hour in the fridge then cook as normal

Nick
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Follow Up By: Middle Jeff - Wednesday, Feb 06, 2008 at 15:20

Wednesday, Feb 06, 2008 at 15:20
I second this one.

The only thing I do different is the method, I used to do it that way but now I use a stick mixer and whip up the milk, salt and eggs until they are at max volume then quickly mix in the flour a slightly lighter mix and no rest time.

If doing a pancake for breaky I just add a egg for every person and adjust the flour. Also use lots of butter in even if non-stick.

Have fun

Craig

PS using sugar and self raising flour and anything else is not a pancake, they then become hotcakes.

Original pancakes where for lent to use up eggs, butter and flour, that is why pancake Tuesday is before Ash Wednesday.
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Reply By: Michael ( Moss Vale NSW) - Tuesday, Feb 05, 2008 at 23:06

Tuesday, Feb 05, 2008 at 23:06
AAHHH!! I remember in the decades past, arriving home from school on a cold rainy winters afternoon to the smell of freshly cooked pikelets with spread of real butter, a sprinkle of sugar and a sqeeze of lemon juice!! Michael
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Reply By: mike w (WA) - Tuesday, Feb 05, 2008 at 23:12

Tuesday, Feb 05, 2008 at 23:12
Standard secret camping mix:

enough SR flour to go around (say 2-3 cups)-wholemeal if your feeling adventureous ;)
some sugar, I prefer brown. usually 1/4 to a half cup or until suited to taste
an egg or two
add milk until you get a runny, consistant mixture.
You can also add mashed banana, vanilla essence, berrys etc, depending on your taste.
mix, whisk if possible (adds a bit more air) and cook in pan (hot works best;))
Serve with maple syrup and icecream, berries are also very nice.

Always a winner, and tastes better coz its made with love...

Mike
AnswerID: 285893

Follow Up By: mike w (WA) - Tuesday, Feb 05, 2008 at 23:15

Tuesday, Feb 05, 2008 at 23:15
should have added, the end result will be a fat, man pan cake, not one of those woosy french rollmops;) If made to the right diameter (say 6-8 inch) two will be enough to fill
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Follow Up By: Member - Crazy Dog (QLD) - Tuesday, Feb 05, 2008 at 23:46

Tuesday, Feb 05, 2008 at 23:46
Hi Derek,
Try looking in memebers file swap - heapsa stuff there including this:

Pancakes

You will need a mixing bowl and whisk, or a blender, & a frying pan.
1 cup plain flour
1 egg 1 cup milk
1 teaspoon of sugar
Pinch of salt
Mix it all together into a batter of a consistency you like and cook in hot pan.
Serve with whatever you like but lemon and sugar is nice.


Grrr!!!
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Reply By: howie - Tuesday, Feb 05, 2008 at 23:15

Tuesday, Feb 05, 2008 at 23:15
while we are on the subject, i found this delicious recipe on a notice board in a W.A. cooking school yesterday, (really).

GORDON RAMSEY OMLETTE

YOU WILL NEED-
·2 f*****g eggs
·some f*****g salt and pepper
·f*****g chives
·1 f*****g knob of f*****g butter

THE METHOD-
Heat the f*****g butter in a f*****g omelette pan.
F*****g break the f*****g eggs into a f*****g bowl.
F*****g whisk the f****rs and add some f*****g salt and f*****g pepper to taste.
When the f*****g butter is hot, add the f*****g mixture to the pan.
When cooked take the f*****g thing out.
Eat the f****r.

phew! almost missed one of the f*****rs
AnswerID: 285895

Follow Up By: Ozboc - Wednesday, Feb 06, 2008 at 14:58

Wednesday, Feb 06, 2008 at 14:58
LMAO - classic ...... is ti just me or has Gordon ramsay calmed down a lot in his new series ???

BTW - you can also add Jam to your mixtures to get flavored pancakes .... :)


Boc
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Reply By: T-Ribby - Wednesday, Feb 06, 2008 at 00:05

Wednesday, Feb 06, 2008 at 00:05
From the Edmonds (sure to rise) cookbook, perfect pikelets every time.

in a bowl:
1 cup sifted plain flour
1 teaspoon sifted baking powder
pinch salt
mix dry ingredients well

In another bowl:
1 egg
quarter cup sugar
beat well together
pour this mix into the flour with approx three quarters of a cup of milk.
mix it well.

heat a nonstick frypan and spoon mix in - as soon as bubbles appear, turn it over. Pan should not get too hot.

I make (no boasting here) perfect pikelets every time. Photos by request and advance payment. Bon apetite

cheers
T.R.



AnswerID: 285901

Follow Up By: Member - Roachie (SA) - Wednesday, Feb 06, 2008 at 07:28

Wednesday, Feb 06, 2008 at 07:28
AAAAH T-Ribby,
that wouldnt be the famous Edmonds cookbooks from New Zealand would it? My most used cookbook, infact I have heard it refferred to as the bible of cooking!! My grandmother and mother used them as well.

Annette
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Reply By: Member - Lionel A (WA) - Wednesday, Feb 06, 2008 at 07:51

Wednesday, Feb 06, 2008 at 07:51
What about flapjacks ? Are they basically the same.

Remember when in the scouts we used to knock up flapjacks over the fire, forgotten the recipe now but still remember the crunchy bits [ashes, cinders and the odd wayward ember] lol.

Cheers....Lionel.
AnswerID: 285913

Follow Up By: Member - JohnR (Vic)&Kath - Wednesday, Feb 06, 2008 at 16:07

Wednesday, Feb 06, 2008 at 16:07
Hey Lionel, fortunately not many Aussies cook like Americans. LOL
Cheers,
Who?
John

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Reply By: Member - big bo (NSW) - Wednesday, Feb 06, 2008 at 10:41

Wednesday, Feb 06, 2008 at 10:41
Here's what I have been doing for years and all my friends swear by it:
Plain flour, eggs, 50% milk, 50% water, dash vanilla, essence, dash salt and as a life saver a good dash of any nice alcohol product like Tia Maria,grande marnier,port,etc. and you make the mixture to suit, thick or thin, we like the crepe type. Yum Yum. Slice a few green apples and make apple pancakes (per slice) and top with sugar and cinammon mix and then eat with lemon juice and cream. (you can leave the alcohol out if you like-but not many do.)
AnswerID: 285931

Reply By: Robnicko - Wednesday, Feb 06, 2008 at 10:56

Wednesday, Feb 06, 2008 at 10:56
1 cup SR Flour (can use plain as well) sifted
1 Egg
pinch of salt
milk (use less for thivker mix or more for thinner crepe type)
couple of drops of vanilla essence
teaspoon of melted butter.

for more simply increase the egg / cup of flour ratio.
with the milk use full cream or buttermilk.

enjoy!
AnswerID: 285934

Reply By: Steve63 - Wednesday, Feb 06, 2008 at 15:08

Wednesday, Feb 06, 2008 at 15:08
1 cup plain flour
2 eggs
1 cup milk
pinch salt

Sift flour and salt (or don't).
Add eggs and beat slowly bringing more flour in. As the mixture gets thicker start adding milk a bit at a time until all milk added and all flour mixed in. Beat the bejesus out of it for 2 minutes so there are lots of bubbles. Should be a thickish mixtire with a fair number of bubbles. Let stant in shade with tea towel over the top for 30 minutes.Cook in frying pan with butter.

Steve


AnswerID: 285970

Reply By: didiaust - Wednesday, Feb 06, 2008 at 18:16

Wednesday, Feb 06, 2008 at 18:16
You might want to try my Bali pancake recipe- it's much lighter as it's made with rice flour


Into a blender put 12 heaped tablespoons of rice flour, 2 teaspoons of sugar (or Splenda powder), a big pinch of salt, 2 eggs , and 2/3 of a cup of lite coconut milk. Blend together and add 4 teaspoons of melted butter, Blend again. Thinly slice 2 small to medium bananas into the mixture. Heat a pan and butter lightly and pour some of the mixture into the pan . Repeat till all mixture has been cooked. Drizzle with maple syrup, runny honey or add a scoop of vanilla ice cream and some fresh or tinned fruit. Of course you can use regular coconut milk and double the recipe if you want.
AnswerID: 286000

Reply By: Member - Duncan W (WA) - Wednesday, Feb 06, 2008 at 19:59

Wednesday, Feb 06, 2008 at 19:59
You don't see piklets these days as much as when I was a youngen.
Sure I watched Roothie in one of his DVD's recently put coconut milk in pancakes for something different.
Dunc
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Follow Up By: Member - Derek L (QLD) - Wednesday, Feb 06, 2008 at 20:44

Wednesday, Feb 06, 2008 at 20:44
G'day Duncan

Good ol' Mr Rooter the coconut milk sounds so like him. What happened no peanut butter or Clive of India curry powder. But don't tell me he put the marmalade jam on top and not in it.
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