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Thread: Pancakes, Pikelets and Scones

  1. #127

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    Ha ha ha! I just made a double batch.


    Grated fresh green apple into them mmmmmmm,mmmmm,mmmmmmm!


  2. #128

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    Oh grate idea Lulu!

    Oh god I am so geeky.

  3. #129

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    LOL Tan!

    I made some the other day with grated apple and sultanas..........didn't last very long!
    I have a banana that is going brown so might use that and make some banana ones tomorrow.

  4. #130

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    HA HA! Tan, I insist you change your mood to geeky...that little guy is so cute!

  5. #131

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    Changed to goofy for ya!

  6. #132
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    i make egg free and dairy free ones at my cc with mashed bananas,s/r flour and water! the work a treat!
    sorry i dont do quantities

  7. #133

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    Will these freeze?

  8. #134

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    Default Pancake Question

    Now I sure that I read about pancakes in a thread here somewhere (but can't find it) that said about letting the batter rest before using it.

    Why?

    Going to make them for dessert tonight!

  9. #135

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    i am not sure why but dh always makes me wait so the batter can rest! Phooey to that i want them now! haha!
    Enjoy your pancakes! x

  10. #136

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    I'm not sure either I just know that they're always better when I do. Overnight is best i have found!

  11. #137

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    Okay, thanks. I actually changed tack. Making waffles....

    Now the batter has rested the designated ten minutes, I'm off to cook 'em!

    Followed a recipe, thought it might be a pleasant change!

    Let you know how they go!!!

  12. #138

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    Ooh I actually know the answer to this one.

    It has to do with leting the air rise out of the batter.

  13. #139

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    Oh thanks Kim! I had no idea why!

    My first waffle is cooking away....

  14. #140

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    MMMMM waffles! Can you send some my way!

  15. #141

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    A really good pancake recipe will have an acid element (lemon juice, buttermilk, or vinegar). Leaving it to rest gives the acid time to react with the bicarb/baking powder so you get more bubbles and lighter fluffier pancakes!

  16. #142

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    it is to let the flour rest after beating, if you have it stright away your pancakes will be tough but if you let it rest they will be softer

  17. #143

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    Boomba, I am very sorry to say, that the waffles were DELICIOUS! And that there are none left. The boys each had two, and I had three. Well, I should have had four, since I am eating for two! But there weren't any left, and I ended up with a tummy ache anyway.

    There were fluffy on the inside and a bit soft on the outside (had them stacked directly on top of one another in the oven), but the Man says that waffles are meant to be crisp on the outside (he is a "waffle connoisseur"), so next time I will have to cook them a little hotter. I was given an electric waffle iron, and have never used it before, but I almost found it better than pancakes. You have better control over the temp, and just leave them for a set amount of time (mine were five minutes, but next time might leave a minute longer). He said that if they were toasted as they were, they would have been perfectly crisp on the outside. Its a good start I suppose.

    If anyone wants the recipe...

    Basic Waffles (AWW Cookbook 1970)

    2 eggs, separated
    1 dessertspoon sugar
    3/4 cup milk
    1/2 cup water
    1 tsp vanilla
    pinch salt
    2 cups self raising flour
    2 tblsp cornflour
    4 oz butter, melted

    Beat egg yolks and sugar together, add milk, water, vanilla; beat again. Add to sifted dry ingredients. Pour in melted butter; beat well.
    Finally fold in stiffly beaten egg whites (I did this all by hand with a whisk!). Allow batter to stand for ten minutes.
    Spoon into hot, greased waffle iron, cook approximately five minutes or until golden brown and crisp.

    I served these with ice cream, maple syrup, butter, and apricot jam (the Man told me off- in jest, for putting butter and jam on my waffles, he said that is for bread!)

    If I could be bothered making heaps of these, I guess they would freeze well (and I'll send them to you Boomba, in a cold box), they could be toasted lightly under the griller when we want them.

  18. #144

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    Okay, you'll all wrong! No I'm j/k! I'm sure there are many reasons. The reason for letting the batter sit for half an hour is that allowing it to stand, softens the cellulose of the starch grains, producing a lighter batter.

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