I don't like pancakes... french toast == win!

Pancakes are good, but even they pale in comparison to the glory that is potato bread.

Observe the tasty awesomeness


To make them, mash whatever potatoes you have that are good for mashing. Add plenty of butter, and just a bit of salt. Take the mashed potato and mix with plain flour. Keep kneading and adding flour until it has the consistency of dough. Roll the dough into pan sized discs and quarter. Fry in butter. Once you've made them, you can keep them for a few days and just reheat them in the toaster. Serve with butter.

You may have noticed I mentioned butter at least 3 times. This is the reason they are a) tasty and b) so spectacularly unhealthy my wife lets me make them once a decade or so.

I wait till just when the bubbles visible on the top pop and stay open. You will notice as you cook bubbles start early, but when they start to stay open is when you should flip. Someone who used to work at IHOP told me that's how he was told to do it, so that's what I've done for as long as I can remember.

If you are afraid you are burning the pancake, then ur heat is too high. And don't get discouraged if you mess up the first 2 pancakes. Everyone messes up the first two while they get the pan the right temp and whatnot. They'll still taste good probably even if they look like something out of a horror movie.

Quote: Original post by Moe

Quote: Original post by owl
You can use butter for the pan, it actually gives the pancakes a nicer flavor.

I personally use half the amount of eggs and no sugar. But that's because here we make them thinier and we roll'em up arround the filling (which is usually a jelly made basically of sugar called "Dulce de Leche").



The pan should be very well oiled/buttered and hot when you place the mix on it.

I think that is more of a crepe than a pancake.

You're right. But the recipe is the same. The only difference is the thickness (the amount of mix you use).
That's why, as you mentioned, pancackes should be cooked at a lower temperature.

Quote: Original post by owl

Quote: Original post by Moe

Quote: Original post by owl
You can use butter for the pan, it actually gives the pancakes a nicer flavor.

I personally use half the amount of eggs and no sugar. But that's because here we make them thinier and we roll'em up arround the filling (which is usually a jelly made basically of sugar called "Dulce de Leche").



The pan should be very well oiled/buttered and hot when you place the mix on it.

I think that is more of a crepe than a pancake.

You're right. But the recipe is the same. The only difference is the thickness (the amount of mix you use).

The thickness in North American pancakes seem to be down to them adding a raising agent. When we do that in the UK we end up with crumpets.

Quote: Original post by ChaosEngine
Pancakes are good, but even they pale in comparison to the glory that is potato bread.

Observe the tasty awesomeness


To make them, mash whatever potatoes you have that are good for mashing. Add plenty of butter, and just a bit of salt. Take the mashed potato and mix with plain flour. Keep kneading and adding flour until it has the consistency of dough. Roll the dough into pan sized discs and quarter. Fry in butter. Once you've made them, you can keep them for a few days and just reheat them in the toaster. Serve with butter.

You may have noticed I mentioned butter at least 3 times. This is the reason they are a) tasty and b) so spectacularly unhealthy my wife lets me make them once a decade or so.

If you cut that dough in little pieces and you boil them, you'll have gnocchi! :)
I'm gonna try this recipe. It seems like a good meal before going on a beer spree.

Quote: Original post by benryves

Quote: Original post by owl
You're right. But the recipe is the same. The only difference is the thickness (the amount of mix you use).

The thickness in North American pancakes seem to be down to them adding a raising agent. When we do that in the UK we end up with crumpets.

It depends on the recipe. Buttermilk pancakes use buttermilk and baking soda/powder to rise, but some wheat pancakes use nothing at all and are just thicker because they are a thicker dough. I think some even use whipped egg whites.

Crepe dough tends to be a lot thinner than most pancake dough and that's usually why they turn out thinner.

Hey there.... the easiest way to flip a pancake is on a griddle. One that has been taken care of and not washed with harsh soaps or abrasives. One thing about pancake batter that is important: when you add your liquids to the batter you dont need to mix it too long. Small clups are ok. What also helps is liquid that is very cold. When you over beat the batter it makes the pancakes tough.

When flipping them the bast way to tell when they need flipped is when the edges release from the griddle/pan and start to set. Bubbles are a good indicator as well. If your having trouble flipping them make them smaller. A little butter on the griddle never hurt either but if you maintain your griddle you shouldnt need it. Oil will make you pancakes taste like oil. If you like that then thats alright but I dont really care for it. Anyway enjoy you pancakes.

I've had some good experience with pancakes and I have to agree with the slight bit of oil technique. Spread a thin layer on the pan, add batter, DONE and delicious!

[Edited by - Beverly Mcadoo on September 8, 2010 8:38:23 AM]

Quote: Original post by Moe

Quote: Original post by Prozak
My main problem I guess is that the top part of the pancake is still too liquid when I try to flip it, but I feel that I have to flip it at that time because the lower half will soon start to burn.

Sounds like you are trying to cook with too high of a temperature. The top should lose the glossy look by the time it should be ready to flip. If it's burning before that, you probably have too high of a temperature.

A nice teflon pan with a bit of oil or butter works wonders.

Quote: Original post by owl
You can use butter for the pan, it actually gives the pancakes a nicer flavor.

I personally use half the amount of eggs and no sugar. But that's because here we make them thinier and we roll'em up arround the filling (which is usually a jelly made basically of sugar called "Dulce de Leche").



The pan should be very well oiled/buttered and hot when you place the mix on it.

I think that is more of a crepe than a pancake.

I disagree. Pancakes actually vary a lot around the world. Her in the UK they are very thin, like 2mm or so, and about the size of a dinner plate - the batter is very runny so it fills the pan. You only have to cook for about 45s each side and then typically roll them up.
US pancakes are much thicker batter and end up much thicker - but good ones are very light and fluffy and wonderful. It's really cool to visit the US and get pancakes and French-toast and syrup, but on the other hand it's good to get home and have proper sausages and black pudding.