Are pancakes really "cakes"?

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.

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

>>>>>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.

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.

>> Are pancakes really "cakes"? <<

What if you cook them on a griddle?

My son likes to eat the cold, with frosting. He said they taste like cupcakes. 

First Watch

dislike making them at home.

French toast > pancakes 

I'm with you, 4W. I like using a sliced Challa and soaking it overnight.

more interested in the waffle recipe.

pancakes suck.

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

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 is no more 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, 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.
4. Make the waffles according to your waffle maker's instructions.
5. 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).

thanks! now i need a new waffle maker, ours bit the dust.

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. 

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