People of the Lounge: a Pancake

[Tsiyu]

Who makes the best pancakes?

Pure maple syrup or imitation crap?

Pecan Waffle at Waffle House: aphrodisiac?

[KitchenWitch]

1. IHOP

or the Original Pancake House.

I am partial to pure maple syrup, the fake stuff is gross.

[Tsiyu]

3. Agreed

I have a coupla Sugar maples, but I know it takes a grove to make a gallon.

And IHOP is okay, but the best pancakes i ever ate were at my aunt and uncle's in Cazenovia.

My late uncle made them with blueberries he'd picked himself and of course, we had pure maple syrup to go on top.

Mmmmmmmmmmmmm

[driver8]

13. IHOP Country Griddle Cakes rock!!

Man, I love these pancakes!

Regarding syrup...my dad helps a friend of his tap his trees and gather his sap for syrup. His friend always gives my dad a few gallons to take home. Last time he came to visit, my father brought us some of the syrup his friend made. It is unbelievable!!

[TheMightyFavog]

2. Homemade.

mmmmmmm...

With either Canadian or Wisconsin Maple Syrup.

I'm sorry Wisconsin syrup just beats down anything Vermont puts out.

[On the Road]

4. Ohh, I Thought There Was a Bunny Involved

I just wanted to see the picture again.

Seriously, I make the best pancakes. Secrets:

To the normal recipe, add:

-Extra water or milk until it's runny (you can test it on the griddle. The idea is to make them thin)
-Extra baking powder for lightness
-Tons of vanilla extract
-A little sugar

Pour medium-sized pancakes on a 400^o elecrtic skillet. Allow the pancake to cook most of the way through, until at least half the area is dried. Then flip it for about ten seconds. Serve immediately or keep warm in a covered dish.

Genuine maple sypup only. Butter optional. You can also put fresh blueberries in the batter right after pouring it on the griddle.

[Tsiyu]

5. Hey, now there's news I can use

What about waffles? Same concept with the 'niller and sugar ( I also slice apples real thin) but how do you make them fluffiest?

[On the Road]

6. Beat Several Egg Whites

with an electric eggbeater if possible (or by hand if not) until they're all stiff. Then gently fold them into the batter. It makes the waffles light and fluffy.

The batter is almost the same. It should be thicker, so use less water or milk. Vanilla and sugar are still good.

[Tsiyu]

7. I bet the 'warm egg rule' applies like it does in jellyrolls

and cakes: let those eggs get to room temp before beating.

( I love the beating.)

[On the Road]

8. I Don't Know

I never warmed them. Although I have heard of people going into the walk-in cooler to beat egg whites, so maybe cold is good.

[TreasonousBastard]

9. I do...

and besides the other good tips already here, a little club soda gives them some more fluff and zip if you don't want to beat the egg whites.

I add a huge dollop of yogurt to the batter, too.

And maybe some berries or mashed bananas. Or berries AND mashed bananas. And nuts.

And sometimes almond extract. Or lemon zest.

Besides maple, blueberry and the other fruit syrups are a good time.

Imitation syrup just plain sucks. However, those of us with blood sugar problems are already tempting fate just with the pancakes, so that zero calorie stuff is all we can afford, healthwise.

[Tsiyu]

11. Omigosh

I am SO hungry now....

thanks for all the tips, dudes and dudettes

[Historic NY]

10. Try making them with Bisquick at home & add a bit of club soda.....

to the batter....they come out light and fluffy. I'm also know for making Uncle Buck's.

[Tsiyu]

12. The best i ever made came from this malted

batter mix from Wisconsin or thereabouts. can't remember the brand but damn, that malt just made the pancakes so scrumptious...

[baron j]

14. Real Butter

and Grade B Maple Syrup, because it is thicker than Grade A.

[Tsiyu]

15. Definitely real butter

margarine is only one molecule away from being plastic.

At least, that's what one of my friends always says.