Can't recommend a mix. I prefer sourdough overnight waffles (and usually only make them for guests), but this pancake recipe is legendary. Sub Ricotta cheese for the cottage cheese.
Marion Cunningham’s Lemon Pancakes Recipe - NYT Cooking
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it Serve with blueberries or raspberries and a dollop of plain yogurt.
INGREDIENTS 3 eggs, separated
¼ cup all-purpose flour
¾ cup cottage cheese
¼ cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
¼ teaspoon salt
1 tablespoon grated lemon zest
YIELD 12 three-inch pancakes TIME 25 minutes
Step 1 In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
Step 2 With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Step 3 Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Funny timing on this thread. I was feeding my daughter pancakes last night and riffing on whether they are actually cakes or not. I say, "Sure- depending on batter used".
I've been doing the Kodiak protein pancakes... cool story with the company. I really love them! I threw 4 or 5 back last night with a stack of bacon and have zero regerts.
french toast tip - ditch the egg whites, use only yolk...the rich eggy flavor that everyone loves in french toast is only from the yolk...the whites are useless for french toast and are the reason you sometimes get little bits of egg cooked around the edge of the bread
Here's the Overnight Waffle recipe -- I misspoke about the sourdough --- it's w/ yeast -- that's why they achieve maximum crispy on the outside and chewy on the inside.
Overnight Yeasted Waffles
YIELD Makes about 8 Belgian-style waffle squares or 16 standard waffle squares; recipe can be doubled (see Recipe Notes)
INGREDIENTS
Night Before:
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour
The Next Day:
2 large eggs, beaten
1/2 teaspoon baking soda
INSTRUCTIONS
Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.
Make the waffles according to your waffle maker's instructions.
Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.
RECIPE NOTES
Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.
Double-Batch Waffle Recipe: 1 tablespoon active dry yeast, 1 cup warm water, 1 cup (2 sticks) unsalted butter, 4 cups whole or 2% milk, 2 teaspoons salt, 1/4 cup sugar (optional), 6 cups all-purpose flour, 4 large eggs (added the next day), 1 teaspoon baking soda (added the next day).
1. Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there are only small bits of visible flour.
2. Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
3. The next morning, separate the egg yolks and white, and beat the whites into a stiff meringue.
4. Add the yolks to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until combined.
5. Using a rubber spatula, fold the meringue into the batter until mostly combined.
Make the waffles according to your waffle maker's instructions.
Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.
changed the instructions around a bit to make the waffles fluffier...by seperating the eggs, making a meringue from the whites, folding it in at the end, and not mixing the batter until fully combined, your waffles will be waaaaaaay fluffier. try it out.
So, no big box rakings such as: Aunt Jemima > Hungry Jack > Krusteaz?
Then again, was just considering getting a crap load of baking ingredients and learning how to make things from scratch ... what with trying to avoid stores / COV19
Then again, was just considering getting a crap load of baking ingredients and learning how to make things from scratch ... what with trying to avoid stores / COV19
do it. no boxed baking mixes can hold a candle to scratch, teach you the chemistry behind what's going on in your baked goods, or have any room for real improvement. ime its not as true for pancakes but def is for waffles - you can take waffles places most people dont even realize is possible with careful, educated tweaks, lots of practice, some inate skill, and lots more practice. a really beautifully done waffle, plain with butter, can be a transcendent culinary experience. boxed mixes are just sweet bread stuff in waffle shape...very much like how standard grocery store bought bagels are just bread circles, and while they are still tasty with cream cheese, dont allow for the depth, deliciousness and variability of real bagels
do it. no boxed baking mixes can hold a candle to scratch, teach you the chemistry behind what's going on in your baked goods, or have any room for real improvement. ime its not as true for pancakes but def is for waffles - you can take waffles places most people dont even realize is possible with careful, educated tweaks, lots of practice, some inate skill, and lots more practice. a really beautifully done waffle, plain with butter, can be a transcendent culinary experience. boxed mixes are just sweet bread stuff in waffle shape...very much like how standard grocery store bought bagels are just bread circles, and while they are still tasty with cream cheese, dont allow for the depth, deliciousness and variability of real bagels<<<<
When I was a gluten free vegan, I actually got pretty decent at making "edibles". And after ditching dietary constraints and still with a daily edible habit, I realized it wasn't a good thing to be eating a Betty Crocker what not every evening ... although stuck with the vegan end of things, which I realize is a bit easier vs. figuring out how to make wheat rise / fluff out the right way. It's been a while, but what I ultimately settled on was something along the lines of:
1/3 cup of infused sunflower oil (1/4 kind bud)
1/2 cup oat bran
1/2 cup quinuo flour
1 cup almond flour
1 cup brown rice flower
1/3 cup tapioca flour
1 cup (???) rice milk
1 cup of chopped organic prunes
^ muffins were the form these took (x24), but point being is that I made them so much that I kind of figured out what did what and could likely make some adjustments to make it into a "pancake"
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ LLOLLO
on Wednesday, May 13, 2020 – 12:22 am
Can't recommend a mix. I
Can't recommend a mix. I prefer sourdough overnight waffles (and usually only make them for guests), but this pancake recipe is legendary. Sub Ricotta cheese for the cottage cheese.
Marion Cunningham’s Lemon Pancakes Recipe - NYT Cooking
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it Serve with blueberries or raspberries and a dollop of plain yogurt.
INGREDIENTS 3 eggs, separated
¼ cup all-purpose flour
¾ cup cottage cheese
¼ cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
¼ teaspoon salt
1 tablespoon grated lemon zest
YIELD 12 three-inch pancakes TIME 25 minutes
Step 1 In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
Step 2 With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Step 3 Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Top of Page Bottom of Page PermalinkFull Name: fishcane fishcane
on Wednesday, May 13, 2020 – 05:46 am
Vegan friendly
Vegan friendly
2 cups of your favorite flour
2 cups of almond milk
splash of vanilla
2 tbsp coconut oil
2 tbsp baking powder
2 tbsp maple syrup
add you favorite extras if that’s your thing: blueberry, choc chips, bananas etc...
mix>griddle>flip>serve
Top of Page Bottom of Page PermalinkFull Name: Def. High Surfdead
on Wednesday, May 13, 2020 – 09:08 am
>>>>>You have to whip the egg
>>>>>You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair
Huh?
Pancakes sound good, but why only weekend whipping?
I use my elec. mixer any day of the week, thank you.
Top of Page Bottom of Page PermalinkFull Name: Jay Siobud
on Wednesday, May 13, 2020 – 09:11 am
Funny timing on this thread.
Funny timing on this thread. I was feeding my daughter pancakes last night and riffing on whether they are actually cakes or not. I say, "Sure- depending on batter used".
I've been doing the Kodiak protein pancakes... cool story with the company. I really love them! I threw 4 or 5 back last night with a stack of bacon and have zero regerts.
Top of Page Bottom of Page PermalinkFull Name: New & Improved nedb
on Wednesday, May 13, 2020 – 10:52 am
>> Are pancakes really "cakes
>> Are pancakes really "cakes"? <<
What if you cook them on a griddle?
Top of Page Bottom of Page PermalinkFull Name: nebulous nelly Orange County Lumber Truck
on Wednesday, May 13, 2020 – 10:57 am
My son likes to eat the cold, with frosting. He said they taste like cupcakes.
Top of Page Bottom of Page PermalinkFull Name: Sound and Vision 4winds
on Wednesday, May 13, 2020 – 11:19 am
First Watch
First Watch
dislike making them at home.
French toast > pancakes
Top of Page Bottom of Page PermalinkFull Name: New & Improved nedb
on Wednesday, May 13, 2020 – 11:20 am
I'm with you, 4W. I like
I'm with you, 4W. I like using a sliced Challa and soaking it overnight.
Top of Page Bottom of Page PermalinkFull Name: pancake Turtle
on Wednesday, May 13, 2020 – 12:15 pm
more interested in the waffle
more interested in the waffle recipe.
pancakes suck.
Top of Page Bottom of Page PermalinkFull Name: Dr. Benway daylight
on Wednesday, May 13, 2020 – 12:26 pm
french toast tip - ditch the
french toast tip - ditch the egg whites, use only yolk...the rich eggy flavor that everyone loves in french toast is only from the yolk...the whites are useless for french toast and are the reason you sometimes get little bits of egg cooked around the edge of the bread
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ LLOLLO
on Wednesday, May 13, 2020 – 01:54 pm
Here's the Overnight Waffle
Here's the Overnight Waffle recipe -- I misspoke about the sourdough --- it's w/ yeast -- that's why they achieve maximum crispy on the outside and chewy on the inside.
Overnight Yeasted Waffles
YIELD Makes about 8 Belgian-style waffle squares or 16 standard waffle squares; recipe can be doubled (see Recipe Notes)
INGREDIENTS
Night Before:
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour
The Next Day:
2 large eggs, beaten
1/2 teaspoon baking soda
INSTRUCTIONS
RECIPE NOTES
Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.
Double-Batch Waffle Recipe: 1 tablespoon active dry yeast, 1 cup warm water, 1 cup (2 sticks) unsalted butter, 4 cups whole or 2% milk, 2 teaspoons salt, 1/4 cup sugar (optional), 6 cups all-purpose flour, 4 large eggs (added the next day), 1 teaspoon baking soda (added the next day).
Top of Page Bottom of Page PermalinkFull Name: pancake Turtle
on Wednesday, May 13, 2020 – 02:03 pm
thanks! now i need a new
thanks! now i need a new waffle maker, ours bit the dust.
Top of Page Bottom of Page PermalinkFull Name: Dr. Benway daylight
on Wednesday, May 13, 2020 – 02:45 pm
1. Combine the yeast and the
changed the instructions around a bit to make the waffles fluffier...by seperating the eggs, making a meringue from the whites, folding it in at the end, and not mixing the batter until fully combined, your waffles will be waaaaaaay fluffier. try it out.
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees FaceOnMars
on Wednesday, May 13, 2020 – 11:31 pm
>> Are pancakes really "cakes
>> Are pancakes really "cakes"? <<
What if you cook them on a griddle?<<<
Dare I say griddlecakes?
But do you call regular cakes "ovencakes"?
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees FaceOnMars
on Wednesday, May 13, 2020 – 11:34 pm
So, no big box rakings such
So, no big box rakings such as: Aunt Jemima > Hungry Jack > Krusteaz?
Then again, was just considering getting a crap load of baking ingredients and learning how to make things from scratch ... what with trying to avoid stores / COV19
Top of Page Bottom of Page PermalinkFull Name: Dr. Benway daylight
on Wednesday, May 13, 2020 – 11:41 pm
Then again, was just
do it. no boxed baking mixes can hold a candle to scratch, teach you the chemistry behind what's going on in your baked goods, or have any room for real improvement. ime its not as true for pancakes but def is for waffles - you can take waffles places most people dont even realize is possible with careful, educated tweaks, lots of practice, some inate skill, and lots more practice. a really beautifully done waffle, plain with butter, can be a transcendent culinary experience. boxed mixes are just sweet bread stuff in waffle shape...very much like how standard grocery store bought bagels are just bread circles, and while they are still tasty with cream cheese, dont allow for the depth, deliciousness and variability of real bagels
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees FaceOnMars
on Wednesday, May 13, 2020 – 11:58 pm
do it. no boxed baking mixes
do it. no boxed baking mixes can hold a candle to scratch, teach you the chemistry behind what's going on in your baked goods, or have any room for real improvement. ime its not as true for pancakes but def is for waffles - you can take waffles places most people dont even realize is possible with careful, educated tweaks, lots of practice, some inate skill, and lots more practice. a really beautifully done waffle, plain with butter, can be a transcendent culinary experience. boxed mixes are just sweet bread stuff in waffle shape...very much like how standard grocery store bought bagels are just bread circles, and while they are still tasty with cream cheese, dont allow for the depth, deliciousness and variability of real bagels<<<<
When I was a gluten free vegan, I actually got pretty decent at making "edibles". And after ditching dietary constraints and still with a daily edible habit, I realized it wasn't a good thing to be eating a Betty Crocker what not every evening ... although stuck with the vegan end of things, which I realize is a bit easier vs. figuring out how to make wheat rise / fluff out the right way. It's been a while, but what I ultimately settled on was something along the lines of:
1/3 cup of infused sunflower oil (1/4 kind bud)
1/2 cup oat bran
1/2 cup quinuo flour
1 cup almond flour
1 cup brown rice flower
1/3 cup tapioca flour
1 cup (???) rice milk
1 cup of chopped organic prunes
^ muffins were the form these took (x24), but point being is that I made them so much that I kind of figured out what did what and could likely make some adjustments to make it into a "pancake"