Bub's Hardy Pancakes

Discussion in 'Recipes' started by bubz_bluez, Jan 12, 2011.

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  1. bubz_bluez

    bubz_bluez

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    I used to think that there was only a few ways to make pancakes.  This recipe is my own creation though I have seen similar.  One side note about this recipe is that it calls for yeast.  now you dont want this stuff to rise like a loaf of bread.  You want this just to thicken up a little more than a pancake normally would.   If you have any questions let me know.  If there is spelling mistakes i appoligize.  On that note i give to you  Bub's Hardy Pancakes.

    Bub’s Hardy Pancakes

    ** This serves 4 people or otherwise figure

    2 cups flour

    * 1 package dry yeast <per batter mix>

    6 tablespoons brown sugar

    2 tablespoons honey

    ½ teaspoon salt

    ½ teaspoon baking powder

    ½ teaspoon baking soda

    2 cups buttermilk

    2 large eggs

    ¼ cup butter <just for mix>

    ½ cup walnuts or pecans <measured before chopped>

    *side note you might not want as much brown sugar or use regular sugar

    Blueberries for sprinkle <chopped or halved>

    Mix ingredients together to make batter

    Once your halfway done with this recipe start your Carmel apple glaze

    Recipe for glaze as follows

    ** grease pan thoroughly before attempting this

    6 apples med size

    Chopped into 1/8ths then halved

    1 ½ cups sugar

    1/3 cup water

    1 ¼ cups milk

    ½ teaspoon vanilla extract

    Fry apple chunks and mixture in a skillet on medium to low heat.

    You don’t want this to evaporate. When finished add a little maple syrup to mixture. don’t over do it.
     
  2. tylerm713

    tylerm713

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    Sounds like a perfect breakfast on a morning like this. Too bad I'm stuck in the office/img/vbsmilies/smilies/frown.gif

    Thanks for the recipe.
     
  3. kyheirloomer

    kyheirloomer

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    I wouldn't want that batter to sit around for any length of time. I mean, with yeast (a rather large sot of it, at that), baking soda, and baking powder there's no way to avoid it expanding dramatically, especially with all that sugar for the yeast to feed on.
     
  4. ryanwyloke777

    ryanwyloke777

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    hi. im Ryan. Im 16 this year and im kinda wondering how do we actually make pancakes. Could you please explain it for me? Thanks
     
  5. kyheirloomer

    kyheirloomer

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    Welcome to Cheftalk, Ryan. Why don't you introduce yourself, tell us a little about yourself, your cooking goals, etc.

    Pancakes are, at one and the same time, both simple and complex to make.

    At the simple end, you mix up a batter, pour a few tablespoons of it on a hot, lightly buttered griddle, and let cook until the edges are browned and the bubbles have all broken. Then flip it, and cook a few moments longer to cook all the way through and brown the second side. If you have no griddle a skillet will do.

    Where it gets complex is in the batter, itself, time of cooking, temperature of the griddle, etc. These are things you learn just through time in grade. And, it's accepted as a truism, that the first pancake never cooks properly. So don't get frustrated when that happens.

    Here's a more basic batter than the one abolve:

    2 cups flour

    1 tsp salt

    1 1/2 tsp baking powder

    2 tbls sugar

    2 cups milk

    1 egg, well beaten

    1 tbls melted shortening or butter

    Mix and sift flour, salt, baking powder, and sugar. Add the milk, egg and shortening and mix well. Consistency should be like a thick cream.

    Drop by double tablespoons onto a hot, greased griddle and brown on both sides.

    One thing to keep in mind. As you pour the batter, do not try and shape the cakes. Just drop all the batter at once. It will then naturally form into the familiar round shape.

    Once you get a little experience under your belt you can experiment with other batters and with additions such as blueberrys, bannanas, and so on.

    Good luck.
     
  6. siduri

    siduri

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    JUst to add a quick thing to KY's indications, i find the most helpful one is that if the pan is not hot enough the pancakes will stick and not cook properly, and if too hot they'll burn immediately and not cook inside. 

    The easiest test is to drop a drop of water (just wet your fingers and let a drop or two fall from them). 

    If it splats on the griddle and just makes a small flat bubbling thing of water, it;s too cold.

    If it immediately burns up and disappears it's too hot.

    And if it makes a round ball (yes, like a beebee) and dances around the pan actually moving from one place to another still in the form of a ball, it's usually just right.  Maybe you'll want to slightly lower the heat at that point when you pour the first pancakes in., because the pan will tend to continue to heat if it;s on high. 
     
  7. bubz_bluez

    bubz_bluez

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    ok the first guy said that this batter would expand too much with yeast... ok this may or may not be true  <didnt on me>   but you can use less yeast. it doesnt have to rise. you dont want it to. the point of it being there is to make the pancakes fluff alot more.. like inch an a half size..

    and ive done this with the yeast listed but you may want to use less.

    and the second guy explained the easy pancake recipe thanks dude i appreciate it  becuase i havent been around.

    andd your right about the skillet having to be the right tempature. in fact  i think every experianced cook has heard that perfect pancake sizzle lol

    this guy over here is sixteen... man ive gotta pull out my country fried steak recipe.  its OFF THE CHAIN.   and every new chief needs a bread an butta recipe.  haha  maybe there should be real bread involved in that haha

    alright thanks for checking the post out.  i sugest someone try this. its the shit!!

    lawrence
     
  8. bubz_bluez

    bubz_bluez

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    im sure you know your stuff KY, but this batter can be used. your right just dont leave the stuff sitting around. you gotta use this soon after adding the yeast

    anyways i wish someone would try it but ahhh well i know their good

    lawrence

    dont know if i wrote in the recipe but this works well with the apples charmelized well and adding a little maple to that because that way you dont drench your pancakes with syrup like some like to do  hhehe
     
  9. kyheirloomer

    kyheirloomer

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    im sure you know your stuff KY, but this batter can be used.

    Seems to me you're getting kind of defensive, BB, over nothing.

    Show me where I even hinted that it couldn't be used. All I said was that it shouldn't sit around very long (I wouldn't want that batter to sit around for any length of time).

    As to Ryan trying it: Given what he said, I guarantee that if he uses your recipe the first time he makes pancakes that he'll burn them. And there's no sense discouraging a beginner. Let him learn to walk, first. Then he can run to his heart's content.
     
  10. bubz_bluez

    bubz_bluez

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    i wasnt trying to be defensive man! its all good.  and yeah he should do simple pancakes i agree.  with cooking it takes lots of experiance doing things before your good at anything!   thats what ive always said its very amusing that way.

    i hope someone tries my pancakes and tells me how they turn out for them.  ive only tried these twice and good results both times.

    hope all i well,

    lawrence