How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. I
Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-lik
I have a baking soda and vinegar pancake recipe that uses too much butter for my liking. When I reduced the butter content, the pancakes seemed too thin and cri
Is there a difference between pancakes and Kaiserschmarrn from Austria?
I know how to make crêpes, however they have some tendency to be a bit ugly aesthetically speaking. Each time I go to a crêperie, I can see this ki
Every time I cook hotcakes, the first one is usually the worst one. It seems like it will take forever to cook and for the bubbles to show up at the surface.
One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside
Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still
I've tried various pancake mixes, and they always taste "healthy" and dry compared with the ones at a good cafe, and I don't mean greasy like iHOP's. What am I
I know from experience and Googling that day-old carrot cake can result in green carrot bits due to oxidation but remains perfectly edible. Has the same thing h
I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations throu
I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk
I read somewhere that pancake batter should rest. This confuses me. On the one hand, mixing the wet ingredients with flour creates gluten. Resting lets the glu
I've been experimenting for a while with whole grain pancake recipes that I can make in a blender. This is the best variation I've come up with so far: &frac1
So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I
Where can I purchase the Mastrad Orka pancake spatula? It has a curved silicone blade about 8" long and 1" to 1 1/2" wide with a nice silicone handle. Some we
We recently got a very popular question, What is the function of this shallow, 19-divoted, eared cast iron piece?. It centers on recognizing exactly what type o
How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and wate