2012 Cooking Club Week 10: America style Pancake with maple syrup and bacon

yimrsg · 24-09-2012 12:27am

I made these over the weekend but didn't have any bicarbonate of soda, so instead upped the baking powder to 1.5 tsp. Tasted lovely and were a real treat. Would there be much difference if I had used the bicarbonate of soda?

angeldaisy · 06-12-2012 1:56pm

These are now my family's favourite pancakes - beat the ordinary one's hands down and so much easier to make.
Never seem to have buttermilk in though so always use ordinary s/skimmed milk.
have a batch sat in the fridge ready for after school:D

My son loves choc spread melted on the top of them!

moonshadow · 16-12-2012 12:10pm

Had these this morning substituted full milk for buttermilk , "fabulously fluffy" is how the kids described them ,thanks op.

OU812 · 16-12-2012 12:20pm

We have a once a month pancakes for breakfast day at the instance of junior #1.

Had some left over cooked bacon from yesterday so crushed it up & once I'd poured the batter, sprinkled some over each one so that it cooked in (I also add maple syrup in place of part of the buttermilk to infuse the flavour).

Opened some sausage casings, took the meat out & made pattys, Did some additional bacon. Served with fresh made coffee.

Not a scrap left.

Faith · 09-02-2013 10:57am

I made these for breakfast this morning. We didn't have any bacon, but I added blueberries. It's a lovely recipe! The only thing I would change is that I would include a pinch of salt, particularly if you're not having bacon. I felt the batter needed the lift of salt. But otherwise they were great!

javagal · 10-02-2013 8:34pm

Dinner here

Dolbert · 12-02-2013 10:29pm

These were divine!

Not pictured: the Nutella pancakes we had for dessert :cool:

Pigwidgeon · 14-03-2013 4:47pm

Made these today for lunch they were gorgeous. I didn't have any buttermilk so just added a bit of lemon juice to normal milk and they worked great.

Queen-Mise · 18-03-2013 8:47pm

nc6000 wrote: »

That recipe is excellent with an over-ripe banana or two mashed into it.

Would you put the bananas into the batter mixture?

Lola92 · 21-12-2013 1:14pm

We had these this morning, incredible. Perfect hangover cure for the OH after his work xmas do last night! They looked too good to stop and take photos before eating though :P

javagal · 23-12-2013 5:39pm

Guys could you make this the day before.

OU812 · 23-12-2013 8:38pm

I'm sure you could but doubt they'd taste as good. Crispy bacon would go soggy too

Northern Monkey · 28-12-2013 10:36am

Made this today with blueberries. Thought I had maple syrup in the cupboard, but it was used up

they were still tasty though!

emc2 · 28-12-2013 12:33pm

Had some of these for breakfast this morning too.

Mrs Fox · 29-12-2013 2:55pm

Thanks for bumping this, gave me an idea for brunch today. No photos as we all gobbled up quicker than light! Nice crispy streaky bacon with Jakeman's pure Canadian maple syrup

Loire · 09-01-2014 6:52pm

Yippee.....I completed something from the cooking club

These are fantastic and a million times better than the ones I usually make

Thanks
Loire.

wmpdd3 · 13-01-2014 3:09pm

My kids and I love these, what fruit can I put in them, I usually have tined fruit or bananas.

Can I just add fruit to the mix or will it burn?

Also to save time I make one big one in the frying pan but I put one ladle in and let it reach its level before I add another ladle, this means I get a good thickness, if you tilt the pan like normal pancakes, you get crunchy biscuits!

emc2 · 13-01-2014 4:09pm

wmpdd3 wrote: »

My kids and I love these, what fruit can I put in them, I usually have tined fruit or bananas.

Can I just add fruit to the mix or will it burn?

Also to save time I make one big one in the frying pan but I put one ladle in and let it reach its level before I add another ladle, this means I get a good thickness, if you tilt the pan like normal pancakes, you get crunchy biscuits!

I sometimes add blueberries/raspberries to mine. I put the mix on the pan as normal and them drop the berries into them. I am sure you could add them into the mix too.

Sunny Dayz · 26-02-2014 11:13am

Just wondering could the batter for these be made up the evening before and stored in the fridge?

Going on a road trip on Sat morn and all are gathering in my house before we go and I would like to feed the gang before we hit the road. Made them last Saturday for the family and I never seen a plate to clear so quickly and quietly!

emc2 · 26-02-2014 4:04pm

Sunny Dayz wrote: »

Just wondering could the batter for these be made up the evening before and stored in the fridge?

Going on a road trip on Sat morn and all are gathering in my house before we go and I would like to feed the gang before we hit the road. Made them last Saturday for the family and I never seen a plate to clear so quickly and quietly!

I've left it in the fridge covered for a couple of hours (2 or 3) but I've never left it overnight. I usually leave the butter out of the batter until I am about to cook the pancakes when I do it this way.

Mr. CooL ICE · 26-02-2014 5:18pm

I think you can make the mix the night before, but don't add the raising agents (powder and soda) until you are about to add to the heat. Otherwise they might lose some of their raising potential.

ms_wobbly · 27-02-2014 1:04pm

I'm planning on making these for pancake Tuesday but couldn't find any bicarbonate soda in the shop today , is there anything I can use in its place?

Cheshire Cat · 27-02-2014 3:26pm

ms_wobbly wrote: »

I'm planning on making these for pancake Tuesday but couldn't find any bicarbonate soda in the shop today , is there anything I can use in its place?

It's just plain bread soda. If you are near an Aldi they have small tubs of bicarbonate of soda with their baking stuff.

ms_wobbly · 27-02-2014 4:09pm

Ah sure I have bread soda, didn't realise it was the same thing. Thanks

wmpdd3 · 03-03-2014 12:29am

I make these and then store them and use them for breakfast over a few days. I store in a tupperware box in the fridge and pop in the toaster before I serve.

davidm20 · 27-07-2014 11:42am

I've made these the last 2 weekend and have prity much followed the recipes to a T. Didn't have butter, but used a spread that suggested it was good for cooking. Thats the only real diff.

Love them :-)

But on both occasions I've had leftover batter(better off looking at it than for it....), which I've store in the fridge in an airtight container,
but when I go to it it's laced with black dots. They seem to go a third of the way down into the batter.
This happened in under 11 hrs as I copped it last night on a beer run....

Any ideas why this happens?

emc2 · 28-07-2014 1:31pm

davidm20 wrote: »

But on both occasions I've had leftover batter(better off looking at it than for it....), which I've store in the fridge in an airtight container,
but when I go to it it's laced with black dots. They seem to go a third of the way down into the batter.
This happened in under 11 hrs as I copped it last night on a beer run....

Any ideas why this happens?

Hadn't heard of this to be honest but did a quick search and found this:

"Pancake batter will keep for 3 days, refrigerated. Little black dots may form on the batter’s surface on days 2 and 3 — they’re a harmless result of oxygenation."

davidm20 · 02-08-2014 10:56am

emc2 wrote: »

Hadn't heard of this to be honest but did a quick search and found this:

"Pancake batter will keep for 3 days, refrigerated. Little black dots may form on the batter’s surface on days 2 and 3 — they’re a harmless result of oxygenation."

Cheers,

Won't happen again I'm just going to use all the batter ;-)

Noticed this morning that both the baking powder and Bicarb are past their BB, only by a year but it could be something

leahyl · 03-08-2014 11:02am

Really must make these soon!!!

Claroc · 11-02-2015 4:19pm

I am coeliac would gluten free flour work in these does anyone know?

2012 Cooking Club Week 10: America style Pancake with maple syrup and bacon

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