Pancakes

[Liketobake]

This morning for some strange reason I was craving pancakes. I rarely eat them because my body usually feels gross from eating so much sugar in the morning (I usually have fruit and protein). Needless to say I made some. I only intended to make one, but I ended up with two huge ones.
In some cultures I think pancakes are little things, but the way I was taught to make them, they are huge.

I ate this one with plum butter.

What do you eat pancakes with? Do you like pancakes? What do your pancakes look like?

Here is a picture of mine.

:D

[Davey]

That looks amazing. I was wondering if you had a good recipe for pancakes with cornmeal?

[simply delicious]

That looks like a panenkooken. A thin german pancake.

[CarolinaQue]

I absolutley love pancakes....so does my daughter. I like to use a little brown sugar in my batter, and buttermilk is a must!

Davey, you can sub about a 1/2 cup of flour with cornmeal and still be fine. Instead of using, say, 2 cups of flour, I use 1 1/2 cups of flour, and 1/2 cup of corn meal. It gives the pancakes a nice texture.

Tim

[LeMagnifico]

I like pancake griddles. Make your standard pancake and add some cinnamon to the batter and top with powder sugar and your choice of syrup.

[NOCHEF&JUSTLOVESFOOD.YUM]

Although I LOVE sourdough pancakes, I always seem to fall back on this one that my fellow employes gave me from the Netherlands:

Cornmeal Cranberry Pancakes

Makes about 24 4-inch pancakes

10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk
4 large eggs
2 cups flour
½ cup yellow cornmeal
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 ½ teaspoons salt
1 ¼ cups chopped fresh cranberries
Maple syrup

1. In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in ½ cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.

3. Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve with maple syrup.

[Liketobake]

The image at the top is the only pancakes I make or know how to make. Yes they are have a German influence (my mom is part German). She taught me how to make them many years ago.

:D

[CookForMe]

I have this obsession that my pancakes are round and golden brown. They have to look like the pancakes on the bisquick box. :-p I use butter to make them kinda crisp on edges and give them a butter flavor.