Something Wrong with my Pancake Recipe

[XCskiNYC]

The amounts are from the following recipe cut in half:


http://southernfood.about.com/od/pancakesandwaffles/r/bl30320v.htm

1.00 cup all-purpose flour

1.00 cup mix of about half water, half fat-free (skim) milk

1 large egg

1.25 tsp baking powder

The recipe also called for 0.5 (0.25 in this implementation) tsp salt, 2 tbsp (1 tbsp here) melter butter, and 3 tbsp (1.5 tbsp here if used) sugar.

I left out the salt, butter, and sugar.

Also, I did not stir or sift the flour before mixing. It didn't seem to really need it. I used enriched bleached flour (Key Food). Generic white flour.

The original recipe called for 2 large eggs which would be one large egg on the 0.5 recipe I was using. Since I had "medium" eggs, which are way smaller than any larger size of egg, I went with two.

The problem with my pancakes is that they didn't really rise. This is cooked at home on a stove, not on the trail cooked on my Svea 123 or Pocket Rocket.

The pancakes were just flat. I've cooked pancakes in the past and as I remember the recipe used was pretty similar (a cup flour, a cup water, an egg, baking soda IIRC).

After the first round of pancakes cooked, I tried adding more baking powder, probably about doubling the total amount that was in there. But it didn't help all that much.

[saimyoji]

needs blueberries

[John B]

Make sure you're using double-action baking powder. Single action (eg Calumet, I think) works only on whatever acidity is in the food; double action has the ingredient that expands with heat. If you have low- or no-acid in the other ingredients, then essentially a single action baking powder would have nothing to interact with, thus no rise

[white_russian]

On your link there is a link to a recipe for fluffy pancakes. I'd start there

[bigcranky]

How thick is this batter? Two eggs is overkill, one medium is fine. At first glance it seems to have too much liquid. +1 on the baking powder, just to double check.

[DrRichardCranium]

1) don't over-stir the batter

2) How old is the baking powder?

[XCskiNYC]

Make sure you're using double-action baking powder. Single action (eg Calumet, I think) works only on whatever acidity is in the food; double action has the ingredient that expands with heat. If you have low- or no-acid in the other ingredients, then essentially a single action baking powder would have nothing to interact with, thus no rise

Argo Double Acting. Expiration is September followed by two smudged numbers that might be 13 and 11 (2011?).

[Hikes in Rain]

You mentioned you left out the salt. Doesn't baking powder need salt to activate it?

[sarbar]

Baking powder (and as well baking soda) do contain sodium but frankly with anything related to baking you can't leave salt out when called for. You can reduce it, but not all out. (Usually you can whack off 1/4 of the salt called for)

If you have ever made bread and cut too much salt out it is heavy, dense and nasty tasting!

You also left the sugar out you said? Any reason why? Sugar would give a more complete taste and texture.

[sarbar]

As well presifting the flour does help give a more accurate measurement. Then you should sift again with the leavening ingredients included (that would be the baking powder, salt, sugar, etc) to incorporate them evenly.

[John B]

The baking powder seems fine. Sabar knows about 100X more than I do about food, so I'd go with what she suggests and see what happens. Biscuit recipes are very similar, and they typically call for 1/4 teaspoon baking soda. You might add that in, but don't over do it at all or things taste soapy. I'd definitely put back the salt and sugar and butter, too.

[mudhead]

Try again using all the ingredients. Fluff the flour up with a spoon. Spoon into 1 cup measure. Cut the pile off with a table knife. (Male sifting:D)

Mix all dry ingredients first. Then add liquid.

Are you trying to modify for the trail, or you out of stuff?


Powder makes it go up. Soda to the side.

[clafean]

Add a tiny bit of lemon juice or vanilla- just a few drops should do. Baking powder needs acidity to activate. Enjoy.

[Tuckahoe64]

Add a tiny bit of lemon juice or vanilla- just a few drops should do. Baking powder needs acidity to activate. Enjoy.

This +1

Or use buttermilk

[Tuckahoe64]

half fat-free (skim) milk

Bleh!! Whole Milk, cause anything else is just white water.

[Graywolf]

You mentioned you left out the salt. Doesn't baking powder need salt to activate it?

I agree, you need the salt and the sugar..Not only for taste but it helps feed the baking powder..I also agree that there is too much liquid..I would take out about 1/4 cup total..that would give you 1 3/4 cup liquids... Also the half fat free milk? That takes away your fat and since you left your butter out, you need some kind of fat in there to help with thickening..

Just my 2 cents...

I love pancakes with blueberry sauce, can you email me some..UUUMMmmm...

Graywolf

[LaurieAnn]

sounds like too much liquid, too much egg and not enough baking powder to me... that's the problem with reducing some baked recipes... it can really mess things up. Over mixing can cause issues too... the batter should still have some small lumps to it. If you make it completely smooth you will end up with very dense and tough pancakes.

[mweinstone]

ahhhhhhhrg! I AM A PANCAKE. STOP!
i, matthewski am well pancaked in the arts of women . wait.

i matthewski am a pancake professional. do everything i say if ever want to see your loved ones again. wait.

hi! im mat. i will help you. make freashly, pans of cakes.


arggg!!!!!!!
no dont stop willfull destruction pancakes fire all die no delsdfjvba;isdruhvbadlizsrudfbvqalzdixrudfhbvkzsje r,dhgcvboaweeusdjhgfcvboasklzzdjfgbvcoakwesj,ehdng fcvbkawuSyjehmdngfcvb awkusejydhnxgfcvbawkusjyemhdngfcvb awkszumjeymdhngfcvb akwBUSjyezmhdnmgfx, bxcAKSJBHG FCBKAWJZBSEDFGNCB AKWSJUE DNRFCVAFWSJBEU DNVFGCBHVQFAKWSJVB EUDNVC AKSJVBUTDN CWAFKSJXVBDUCVAWFZS,BJVUDNHC VAWKZSVMUJXDHN CVAWSJVXUEDJCVLWS,JXVMEUBDJJCALC,SJXVMJDBCVBVLZS,X VMJCVBSVLZ,XJVDJCBEZSDGLXR,FMJN

[mweinstone]

SHhhhhhh. better now. sometimes in the days of pancakes we ,...get hard. no. solid. no,....oh how shall i put this,.........you stop makeing pancakes now!!!!!!!!!!!!!!!!!only matthewskis pancakes are allowed in hevean.die your cake die!!!!!!!!my cake . mine mine minehahahahhahahahhahahahahhahahahahahahahahaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa


ask anyone whos pancakes rule the known cakeospheere. now get out! let me make you some?

[Deadeye]

all of the above - without the sugar, the pancakes won't brown properly, and you need the salt for flavor and reactions, and why o why would you cut out the fat!?!?!?!?

[grayfox]

Sorry to hear about your flat pancakes. No matter how your receipe lists ingredients, mix all dry stuff first-then add eggs and oil--last add just enough water or milk to make a thick batter. Be sure the water is cool, not hot! If you add too much water you can use instant mashed potatoes, flour, or oatmeal to fix it if you have no more pancake mix. If all else fails consult Aunt Jemima or Hungry Jack.

[Farr Away]

I would check your baking powder by stirring some into some warm water. If it doesn't get bubbly, throw it out, and buy a new can.

The only baked good that I put salt in is yeast bread. For quick breads, pancakes, muffins, biscuits, and cake, I never use salt, and I've never had a problem.

Sometimes to bump the nutrition value, I stir an extra egg into pancake batter. Never had a problem with that either.

+1 to the don't overmix.

+1 to add some lemon juice - start with a teaspoon.

[Cookerhiker]

Let's see - I make pancakes frequently.

I include a bit of salt and about a TBS of baking powder. Unlike some suggestions above, I do not include any sugar, baking soda (destroys effectiveness of B vitamins), lemon juice, or vanilla extract. I do add nutmeg, more so for flavor not chemestry. And I often use skim milk. Plus I use heavier-type grains - buckwheat, flax meal, oats, stone-ground cornmeal plus a grated apple. So my pancakes are rather hearty but they almost always turn out.

I'd vote for baking powder as your culprit - buy a new can and try again. Also the suggestion about overstirring is a good one - mix to moisten the ingredients but don't overmix.

I've also made them using yeast as the leavening. Mix the dry yeast with 1/2 TPS of sugar and 1/4 cup of warm water. Use either 1, 2, or 3 TBS of yeast. If one, let the dough rise overnight. If 2, let rise 30 minutes. If 3, start cooking immediately. The yeast recipe came from Let's Cook it Right by the late Adele Davis.

[Cookerhiker]

.......If all else fails consult Aunt Jemima or Hungry Jack.

Gross:eek: - that's a very last resort!

[twodifferentsocks]

http://www.youtube.com/watch?v=7m-e7HuOjww

:)

[XCskiNYC]

I would check your baking powder by stirring some into some warm water. If it doesn't get bubbly, throw it out, and buy a new can.

The only baked good that I put salt in is yeast bread. For quick breads, pancakes, muffins, biscuits, and cake, I never use salt, and I've never had a problem.

Sometimes to bump the nutrition value, I stir an extra egg into pancake batter. Never had a problem with that either.

+1 to the don't overmix.

+1 to add some lemon juice - start with a teaspoon.


Oh yeah. Big time bubbling. Like a science experiment. I figured it probably shouldn't be a case of the baking powder being bad because I just purchased it (albeit from the Ave. A Key Food) and the "Best By" date is "September" smudge smudge with the smudges looking like 11 and 13, either of which would be okay so it's probably not a case of the baking powder being no good.

[veteran]

Use This, just add water.

http://www.auntjemima.com/aj_products/pancakeMixes/images/product_originalcompletewithlogo.gif

[XCskiNYC]

Use This, just add water.

http://www.auntjemima.com/aj_products/pancakeMixes/images/product_originalcompletewithlogo.gif


Good old Auntie J.

Here's what got me interested in pancakes on the trail:

http://www.amazon.com/Bisquick-Buttermilk-Pancake-5-1-Ounce-Bottles/dp/B000IOJTS2/ref=sr_1_2?ie=UTF8&s=grocery&qid=1261175394&sr=8-2

[atraildreamer]

arggg!!!!!!!
no dont stop willfull destruction pancakes fire all die no delsdfjvba;isdruhvbadlizsrudfbvqalzdixrudfhbvkzsje r,dhgcvboaweeusdjhgfcvboasklzzdjfgbvcoakwesj,ehdng fcvbkawuSyjehmdngfcvb awkusejydhnxgfcvbawkusjyemhdngfcvb awkszumjeymdhngfcvb akwBUSjyezmhdnmgfx, bxcAKSJBHG FCBKAWJZBSEDFGNCB AKWSJUE DNRFCVAFWSJBEU DNVFGCBHVQFAKWSJVB EUDNVC AKSJVBUTDN CWAFKSJXVBDUCVAWFZS,BJVUDNHC VAWKZSVMUJXDHN CVAWSJVXUEDJCVLWS,JXVMEUBDJJCALC,SJXVMJDBCVBVLZS,X VMJCVBSVLZ,XJVDJCBEZSDGLXR,FMJN



Someone help me...this is starting to make sense to me!:eek::banana

[Rain Man]

I left out the salt, butter, and sugar.

Cooking is like a science experiment. You start arbitrarily leaving out half the chemicals and ... DUH ... your experiment is not going to turn out as expected.

Rain:sunMan

.

[Appalachian Tater]

You're using way too much liquid and ending up with crepes. Try using 1 cup flour, 1 tsp baking powder, a generous pinch of salt, mix that with a fork, then add 1 large egg, a teaspoon of sugar if you want it, 1/2 tsp of vanilla if you want it, and then slowly add enough milk or buttermilk (better) to make a THICK batter. You will think it is too thick but it isn't and if you still think it is too thick after cooking the first pancake, you can always add a teaspoon or two of milk. And no water, why are you using water? The batter should be slow to pour and very slowly spread on the pan, not run.

I never add oil or butter to my batter but if you use it then you would have to use even less milk.

The fresher the eggs the better, old eggs supposedly keep a cake from rising properly, I have no idea if that is true or why that would be so but don't risk it.

Make sure your milk is cold. It is even better to leave the batter in the fridge for 15 or 30 minutes to get it really cold and let it rest.

Also, do not over mix, it is okay if you have lumps of flour the size of a pea still in it, they disappear, that's the way it is supposed to be. It is not a cake batter. If you over mix, it will be more crepe-like and less fluffy.

Your pan needs to be hot enough for a drop of water to dance or for the water to evaporate from the butter you're frying them in. A cast iron pan or griddle is best because it retains more heat. If you use a thinner pan then let it heat back up between pancakes.

Don't turn the pancake until the air bubbles are covering the entire surface. If you mess this part up then nothing else matters. Be patient. When you turn it the top will not be liquid and won't drip, if it drips you are turning too soon. If they are dripping when you turn them and the bottom is already brown then the pan is too hot.

Whatever you do, don't smash the pancake with the turner like a grilled cheese sandwich after you flip it. Yes, I have seen someone do that!

That sounds like a lot of stuff but it is really simple. I don't even measure ingredients when I make pancakes and they turn out fine even using whole wheat flour and adding a little cornmeal. I start off putting butter in the pan and heating it and by the time it is hot the batter is finished.

You will be better off not adding blueberries or other fruit until you get the basic pancake cooking down pat. The fruit adds moisture.

It is rare for baking powder to go bad but test it in warm water as someone above said. If it is bad then go to C-Town on Ave C up near 12th ST or so and get the Krasdale brand for $1.59. It was on sale for $1.29 last week and I bought some and it is working fine. Besides, Key Food is pretty nasty!

[58starter]

Krustek comes in 5 lb bags or boxes. Cheap and nothing to mix but water.
Sam's Club has the big bags. Good stuff. I take in on my section hikes.

[XCskiNYC]

The baking powder seems fine. Sabar knows about 100X more than I do about food, so I'd go with what she suggests and see what happens. Biscuit recipes are very similar, and they typically call for 1/4 teaspoon baking soda. You might add that in, but don't over do it at all or things taste soapy. I'd definitely put back the salt and sugar and butter, too.

If Sarbar knows 100 times more than you than Sarbar probably knows 1,000x more than me. So I'll prolly try out the recipe with some salt and see if that doesn't fix it. I just got a five-lb bag of flour on sale and I'm gonna have to do something with it (besides the cookie recipe on the inside of the oatmeal lid).



Try again using all the ingredients. Fluff the flour up with a spoon. Spoon into 1 cup measure. Cut the pile off with a table knife. (Male sifting)

Mix all dry ingredients first. Then add liquid.

Are you trying to modify for the trail, or you out of stuff?


Powder makes it go up. Soda to the side.


Thank you for the tip on sifting. It sounds like a good work-around for my current sifterlessness. I am the new owner of a very nice Hamilton Beach blender though people seem to be saying don't mix the batter too much so I'll probably just follow your sifting suggestion and stick to mixing by hand or using the new Green Mixer (hand-powered) my wife just found doing cleanup.

This is not a trail recipe. For the trail I'd almost definitely go with one of those add-water mixes. I do like the idea of making pancakes at camp but it's a shame that it involves so much extra stuff (frying pan, spatula, oil of some sort, syrup). One of these days I'll probably get a lightweight frying pan of some sort and try out cooking pancakes on a short-distance weekend trip.

On the salt I'm just in the habit of adding very little salt to my food. Partly because so many ingredients one uses (canned tomatoes, canned beans) already have salt in them. Partly because I grew up with my mother having hypertension and she started to leave salt out of a lot of stuff and I became accustomed to that. Now I have mild hypertension myself so I tend to avoid salt. The butter just seemed excessive (since there'd be oil probably used in the "No Stick" pan anyway). Ditto for the sugar, what with all the syrup. I'll have to experiment a little and find out if these are necessary to the rising process (especially the salt and sugar).

[Cookerhiker]

Baking powder (and as well baking soda) do contain sodium but frankly with anything related to baking you can't leave salt out when called for. You can reduce it, but not all out. (Usually you can whack off 1/4 of the salt called for)

If you have ever made bread and cut too much salt out it is heavy, dense and nasty tasting!

You also left the sugar out you said? Any reason why? Sugar would give a more complete taste and texture.

I agree re the baking powder and salt but disagree re sugar. IMO and experience, pancakes don't need sugar for either taste or texture. I never use sugar when making pancakes and they almost always turn out great. The only exception is when using yeast as a leavening agent in which case 1/2 Tsp of sugar with the yeast & warm water helps the yeast foam.


......Your pan needs to be hot enough for a drop of water to dance or for the water to evaporate from the butter you're frying them in. A cast iron pan or griddle is best because it retains more heat. If you use a thinner pan then let it heat back up between pancakes...

Tater makes a good point here - I've also found that cast iron is the best.



If Sarbar knows 100 times more than you than Sarbar probably knows 1,000x more than me. So I'll prolly try out the recipe with some salt and see if that doesn't fix it. I just got a five-lb bag of flour on sale and I'm gonna have to do something with it (besides the cookie recipe on the inside of the oatmeal lid).

Thank you for the tip on sifting. It sounds like a good work-around for my current sifterlessness. I am the new owner of a very nice Hamilton Beach blender though people seem to be saying don't mix the batter too much so I'll probably just follow your sifting suggestion and stick to mixing by hand or using the new Green Mixer (hand-powered) my wife just found doing cleanup.

This is not a trail recipe. For the trail I'd almost definitely go with one of those add-water mixes. I do like the idea of making pancakes at camp but it's a shame that it involves so much extra stuff (frying pan, spatula, oil of some sort, syrup). One of these days I'll probably get a lightweight frying pan of some sort and try out cooking pancakes on a short-distance weekend trip.

On the salt I'm just in the habit of adding very little salt to my food. Partly because so many ingredients one uses (canned tomatoes, canned beans) already have salt in them. Partly because I grew up with my mother having hypertension and she started to leave salt out of a lot of stuff and I became accustomed to that. Now I have mild hypertension myself so I tend to avoid salt. The butter just seemed excessive (since there'd be oil probably used in the "No Stick" pan anyway). Ditto for the sugar, what with all the syrup. I'll have to experiment a little and find out if these are necessary to the rising process (especially the salt and sugar).

Good luck on your next batch. And remember to use real maple syrup!:)

[TwoStepsForward]

if one wants pancakes, one would follow a good pancake recipe... if one wants to edit said recipe... one will not have desired pancakes...

a good recipe, like nature, should be enjoyed and not messed with....:-?

[bikebum1975]

As others have said sounds like you have way to much liquid in them supposed to be a good thick batter. Plenty of bubbles when cooking them to one of the few things I am well used to be good at making haven't made them from scratch in a long time. Damn gotta find a good recipe. Also I wouldn't skip the sugar as one or two mentioned they are supposed to be a little sweet just my opinion.