Pancakes

Discussion in 'Food & Cooking' started by dagger, Jul 2, 2015.

  1. dagger

    dagger

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    Microwave pancakes stink, made a hungry man pancakes from mix and they were light and fluffy but how long will they keep in the fridge and freezer?
     
  2. koukouvagia

    koukouvagia

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    They'll keep for a day or 2 but they'll never be as good as new. You can try to lightly griddle them with butter or warm them up on the oven. But they won't be light and fluffy ever again.
     
  3. dagger

    dagger

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    That is disappointing, figured I could make a bunch then just pull out 3 at a time. How do frozen pancakes do it
     
  4. chris.lawrence

    chris.lawrence

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    if you want a more scientific answer, then providing your pancakes have light and fully set, then (opinion here - honestly I've never tried) then you should have no problem freezing them, and holding them there for a much longer period. When you want to reheat them, you need to ensure the starches "re-gelatinize", as they 'retrograde' at cold temps (which basically means they'll have a stale texture until heated properly), by bringing them back up to over a hundred Celsius. The issue is that if you're relying on the starches to hold the air, they'll probably collapse when reheating. You can compensate by using twice as much egg as the recipe recommends, which might taste a little eggy, but the proteins from the egg will act a net to capture the 'fluffiness' rather than the starches from the flour. Should be much safer reheating them. Give it a try and see how it goes. To be honest, for what it's worth, it only takes 2-3 minutes to make a semi-decent fresh pancake batter, not sure why you would ever need anything more convenient that that.
     
  5. koukouvagia

    koukouvagia

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    I don't know why you would bother with convenience here, a fresh batch of hungry jack pancakes is the fastest convenience food I can think of, defrosting pancakes and making a fresh batch take the same amount of time and effort.
     
  6. cerise

    cerise Banned

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    Try making a few from scratch and pouring the batter into ice cube trays. Pop out what you need.
     
  7. mike9

    mike9

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    My grandfather used to make pancakes from scratch.  He beat the egg whites till stiff and folded them in the batter.  They were the lightest, fluffiest pancakes I've ever had in my life.  I'd like to make them again sometime, but in the mean time Krusteaz is about as good as it gets.
     
  8. cerise

    cerise Banned

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    I tried their blueberry in a pinch. Not too shabby. Homemade are so dèlish
     
    Last edited: Jul 4, 2015
  9. dagger

    dagger

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    Hungry man mixes don't need eggs, just water or milk. I do add some vanilla and little sugar.
     
  10. flipflopgirl

    flipflopgirl

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    Don't lose hope!
    There is a NYC cafe? restaurant ? famous for their pancakes.
    Has quite a bit of sour cream in the recipe, added last and gently folded in until halfway blended.
    Still has bits of it floating around ( batter looks like very loose cottage cheese) .

    I was never a pancake fan .....always so fluffy that it fell apart when the syrup hits it.
    Until I made these.
    Awesome flavor, fluffy but with a bit of tooth.
    I froze a few and reheated in a slow oven with no problems.

    Only drawback is the site I got it from altered the formula to "correct" some sort of abnormality ( yeah most likely copywrite infringement lol).
    I had not yet bothered to save it just a quick print and stuck it in a cookbook.
    Have looked in every book on the shelf.....
    Did a pretty extensive Google search with no results (tried one likely suspect , no good).

    Anyone have any clue where this recipe is ?

    Mimi
     
  11. cerise

    cerise Banned

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    Here's just one example of what you're ingesting with a prepackaged mix:



    ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, POTASSIUM BICARBONATE, CALCIUM CARBONATE, CORN STARCH, EGGS, MONO AND DIGLYCERIDES, POLYSORBATE 60, CORN SYRUP SOLIDS, SODIUM CASEINATE, MALTODEXTRIN, PALM OIL, IRON, NIACIN, VITAMIN B6, RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, VITAMIN B12.



    >



    Best made from scratch, with fresh toppings - fruit etc.



    On occasion, I liked a neighborhood joint for red velvet topped with mascarpone, etc., but have to be more careful about my diet now (sugar/carbs).
     
    Last edited: Jul 4, 2015
  12. dagger

    dagger

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    Yes it makes you wonder how they squeeze all this into the box. Remember when Breyers ice cream used to say, milk eggs sugar, have you read their labels lately. No one has died with a pancake in their mouth so im not worried.
     
  13. chris.lawrence

    chris.lawrence

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    I get really lost why anyone uses these pre-packaged pancake mixes. It's not rocket science mixing together a bit of flour, baking powder, and milk with an egg and a bit of butter. Is there something inconvenient about that? They're all ingredients you'll probably have kicking around, right?
     
  14. dagger

    dagger

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    I have tried using a receipe from Mark Bittman when he said better to make yourself, easy but not better. Hungry Man mix wins
     
    Last edited: Jul 5, 2015
  15. dagger

    dagger

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    if your adding blueberries or chocolate, peanut butter chips should it be done after the pancakes are poured sprinkling on top or into the mix.
     
  16. koukouvagia

    koukouvagia

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    I put them into the batter.