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Joy of Cooking pancake recipe

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#1 DawnM


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Posted 16 July 2011 - 06:15 AM

Several of you mentioned the pancake recipe from the JoC.

Is this it?

If not, can you post it?

Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

#2 WishboneDawn


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Posted 16 July 2011 - 08:23 AM

This is the one from mine (later edition).

Whisk in big bowl:
1 1/2 cups all-purpose flour
3 tbsp sugar ( I like br. sugar)
1 1/2 tsp baking powder
1/2 tsp salt

Whisk in another bowl:
1 1/2 cups milk
3 tbsp unsalted butter melted (I usually sub veg. oil 'cause I'm too lazy to take a minute and melt the butter)
2 lg. eggs
1/2 tsp vanilla (optional - or so they say. I always add vanilla extract whether to a pancake recipe)

Pour wet over dry and mix until just combined.

I sometimes let it sit for 20-30 minutes. It gives the baking powder time to react and makes for a lighter, fluffier pancakes. You can also beat the eggs and sugar for a couple of minutes into a fluffy mess and fold that into the other mixed ingredients and that helps with fluffiness too.

It's a very basic recipe but that chemistry is just right. :)

#3 kalanamak


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Posted 16 July 2011 - 09:22 AM

My 1975 edition has
Sift, then measure
1.5 C all-purp
Resift with
1 teas salt (I use 1/2)
3 T sugar
1.75 teas baking powder

Combine 1-2 slightly beaten eggs with 3 T melted butter and 1-1.25 C milk. Mix the liquid quickly in the dry and GO.

I also really like the waffles, which double nicely and freeze/toast up well.

Sift before measuring
1.75 C cake flour (I use all purp)
Resift with 2 teas B.P.
1/2 teas salt
1 T sugar

Beat well in another bowl:
3 yolks
add 2-7 T melted butter (I go with the higher and don't butter them when cooked)
1.5 C milk

Make hollow in the dry ingredients, pour in and sift with few strokes to give a "pebbly" batter. Then fold in the 3 whites stiff but not dry.

Before putting in the whites, you can fold in 1/2 cup of berries, or raisins, or grated cheddar or fine diced cooked ham.

I also like the raised buckwheat cakes very much, although I use less milk over night and substitute dark beer in the morning, and also add some minced pecan.