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jazzfishReproduced here so I don't lose it, since it took me a bloody long time to find. Originally from The Joy of Cooking, modifications my own. (revised to account for "1 egg" instead of "1-2 eggs")
1 cup flour
2/3 tsp salt
2 Tbsp (1/8 cup) sugar
1 1/8 tsp baking powder
Cinnamon (1/2 tsp is about right), and perhaps nutmeg and/or cloves and/or ginger
3/4 cup milk, ish
2 Tbsp butter, melted
1/4 tsp vanilla
1 egg
Mix dry ingredients together. Mix liquid ingredients into dry ingredients. Add more milk if the batter is too thick. Pour scant 1/4 cup batter onto griddle, flip when done. Makes 8ish.
This is the end result of my quest to make pancakes that taste like Bisquick. The vanilla cuts the inexplicable bitter flavor I often get from pancakes.
You'll be happy to know that these pancakes look nothing at all like a basket of fruit.
Gingerbread pancakes, via![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
playing_tragic.
For "1/2 cup water, 1/2 cup coffee," I substituted "1 cup tea," because a) I have no coffee in the house and b) tea's not as strong a flavor as coffee. I also substituted slightly more than 1/4 cup lime juice in place of "1/4 cup lemon juice," because that's what I have. And I neglected the 'brush griddle with oil' steps until the last few pancakes, figuring that was unnecessary since I've got a Teflon griddle.
The batter comes out thick. Really thick. No, thicker than that. It doesn't so much pour onto the griddle as drop. There's the possibility that I added too much flour, I suppose; I'll keep a close eye on that next time.
The resulting pancakes are also extremely thick. Some were as thick as my thumb is wide. Perhaps oiling the griddle would have helped that, too.
Verdict: As promised. They taste like gingerbread and are more cake-like than normal pancakes. Delicious.
1 cup flour
2/3 tsp salt
2 Tbsp (1/8 cup) sugar
1 1/8 tsp baking powder
Cinnamon (1/2 tsp is about right), and perhaps nutmeg and/or cloves and/or ginger
3/4 cup milk, ish
2 Tbsp butter, melted
1/4 tsp vanilla
1 egg
Mix dry ingredients together. Mix liquid ingredients into dry ingredients. Add more milk if the batter is too thick. Pour scant 1/4 cup batter onto griddle, flip when done. Makes 8ish.
This is the end result of my quest to make pancakes that taste like Bisquick. The vanilla cuts the inexplicable bitter flavor I often get from pancakes.
You'll be happy to know that these pancakes look nothing at all like a basket of fruit.
Gingerbread pancakes, via
playing_tragic.For "1/2 cup water, 1/2 cup coffee," I substituted "1 cup tea," because a) I have no coffee in the house and b) tea's not as strong a flavor as coffee. I also substituted slightly more than 1/4 cup lime juice in place of "1/4 cup lemon juice," because that's what I have. And I neglected the 'brush griddle with oil' steps until the last few pancakes, figuring that was unnecessary since I've got a Teflon griddle.
The batter comes out thick. Really thick. No, thicker than that. It doesn't so much pour onto the griddle as drop. There's the possibility that I added too much flour, I suppose; I'll keep a close eye on that next time.
The resulting pancakes are also extremely thick. Some were as thick as my thumb is wide. Perhaps oiling the griddle would have helped that, too.
Verdict: As promised. They taste like gingerbread and are more cake-like than normal pancakes. Delicious.
gingerbread pancakes
Date: 2007-11-16 03:19 am (UTC)Re: gingerbread pancakes
Date: 2007-11-16 06:52 pm (UTC)