By coville123 from Brockville
My grandson in particular, and sometimes his younger sister, likes to help cook. Sometimes adults have a sense of trepidation about allowing kids in the kitchen. They will invariably make a mess when they measure, flip, or stir. But if you can get past that part, cooking with children is a fun and creative experience.
The main chef, who is 11, is a great fan of the cooking shows: Chopped, Cupcake Wars, and the Cake Boss (he even has an autographed photo).
When he was visiting a couple of weekends ago he decided to make pumpkin colored and shaped pancakes, but did not want them to actually have pumpkin in them, not one of his favorites.
I have included a few photos of the pancake adventure and some other photos of earlier meals he helped prepare. Note: the pink eggs were for his sister.
The birthday cake marks one of his earliest attempts at cake decorating with fondant. Leaving the drape was his idea.
Approximate Time: 25-30 minutes
Yield: approximately 12 pancakes
By R Barbara
I keep a butter container full of flour. Occasionally I have mixed it with cake or cookie mix when it was low because I didn't have any flour. It is kind of hard to turn the pancakes when it is cookie mix that is more than half the batter for the pancakes. But I did discover that choclolate chips are great to put in the pancake batter, and I always put a little sugar and two capfuls of vanilla into the pancake mix as well when I make it.
They are so good! Chocolate chips rule!
Tips and recipes for making good pancakes. Post your ideas.
I have never had good luck storing left over pancake batter in the fridge. It separates and just doesn't taste very good when mixed and cooled. Instead I go ahead and finish cooking the batter and then heat them on the griddle.They can be too flimsy to put in the toaster.
No matter what I do, my pancakes always come out flat! I have used mixes, extra baking powder, baking soda, and flour. Does anyone know what I can do to make pancakes look the way they do on the boxes? Thanks.
nolasandy from Kenner, LA
Sorry I missed this one from three years ago, but I've been making pancakes every Saturday for years and have to add my two cents:
- the batter should be fluffy, not runny. I find that if I'm using 2 cups of flour, then 1 and 3/4 cups of milk is just about right.
- if the batter sits too long, it will liquify and give you flat pancakes
- beating the whites helps, but isn't necessary
- the pan should NOT be hot-hot - it takes some experimenting but your stove should be set at a temperature where the pancakes do not burn before they bubble - the ideal is a golden brown.
- although it takes longer to cook them, I've found that the lower the temperature the more they rise and the better they taste.
How do you brown your pancakes? I cook mine in a nonstick Farberware skillet with one tablespoon of vegetable oil but I can't seem to get it to brown on both sides. Maybe my skillet is the problem because it is old and worn. Please share your advice.
There are some good tips here. My method: I use a well-seasoned cast iron griddle (or cast iron skillet if my griddle is tied up). Melt a bit of butter in it, then wipe it with a wadded paper towel to create a thin film of butter. Use the 'drop of water' trick and if it dances on the surface the griddle is ready. The batter *must* have some sugar in it for proper browning; the sugar caramelizes to brown. After the first side is done, lift the pancake, rub the butter-soaked paper towel around on the griddle, and cook the other side. If your cast iron is properly seasoned you won't need much butter, but if you have a good many pancakes to cook you might have to add a bit and, using the same paper towel, soak most of it up too. Oh, and the tip someone gave about keeping them warm in the oven is right on the money, except I use stoneware plates and warm them before I put the first pancake on them.
One other tip: when my non-stick cookware begins to lose its coating I toss it. The stuff is handy sometimes so I keep a little around, but once the coating is compromised it can flake off and end up in your food, and you don't want to be eating that stuff. To get the best service out of Teflon, Silverstone, etc. NEVER use metal utensils or scrubbing pads, and be careful how you store it so it doesn't get damaged by other pots and pans. Also I never set my burners over MEDIUM HIGH for anything but cast iron, and have even cracked an ancient, thin cast iron griddle using it on HIGH, so be careful about the temp (I sure miss that griddle!). Excessive heat can warp aluminum, and with clad-bottom stainless steel can actually force molecules of the core material through the steel. I'm no doctor but I've read there appears to be a connection between aluminum and Alzimer's, and I do not wish to accellerate my mental decline.