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Thread: How about Pancakes

  1. #21
    Boolit Master
    fiberoptik's Avatar
    Join Date
    May 2005
    Was Mid-Michigan, 2 Orlando, 2 Jacksonville, Fl.
    Here’s what I use. I grind buckwheat flour, add oatmeal and cornmeal; whatever’s on hand, but whole grain. Sourdough starter & a little water or sour milk makes them better. Topped with Maple syrup or molasses and lots of butter mix.
    Butter mix is:
    extra virgin olive oil -1/2
    Virgin coconut oil ~1/4–1/3
    Stick of butter
    sea salt to taste
    Mix in a pint size glass jar (with handle! Dropped too many times) at room temp. Keep in fridge door.

    Sent from my iPhone using Tapatalk

  2. #22
    Boolit Master Reverend Al's Avatar
    Join Date
    Feb 2013
    Victoria, B.C., Canada
    Authentic Sourdough Waffles

    This recipe also works equally well for pancakes. We like to make double the amount and use half as waffles, half as pancakes, freezing the extras to stick in the toaster another morning!

    Heat the butter in a pan until it's melted and then add the cold milk to cool.
    1/2 cup butter
    1 cup milk
    Add the milk-butter mixture to:
    1 cup starter
    1 tsp salt
    1 Tbsp (packed) brown sugar
    1 1/2 cups of all-purpose flour

    Mix together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

    Preheat your waffle iron for 10-15 minutes.

    Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

    Traditional Sourdough Pancakes

    3 large eggs
    1 cup milk
    2 cups Sourdough Starter
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons baking powder
    1 1/2 teaspoons salt
    1/4 cup granulated sugar
    1/4 cup butter melted

    Beat eggs in a medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once. Serve hot and drizzle with some pure maple syrup and butter!
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  3. #23
    Boolit Master Reverend Al's Avatar
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    Feb 2013
    Victoria, B.C., Canada

    Any pancake batter is simply a flour batter with milk, eggs, sugar,
    salt and liquid fat, with some kind of leavening. Use your favorite
    recipe, but substitute starter for most of the flour and liquid, and
    omit baking powder (or use a small amount of soda instead). Allowing
    the batter to stand for half an hour may make it lighter. If you
    don't have a pancake recipe, try the following:

    For about a dozen 4" pancakes, combine:

    1 cup starter, preferably freshened the day before
    2 - 3 tablespoons sugar
    1/2 teaspoon salt
    2 tablespoons melted butter or vegetable oil
    1/4 to 1/2 cup flour
    1/4 cup powdered milk dissolved in 1/8 cup warm water
    1/2 teaspoon soda
    2 egg yolks
    (dash of ground cinnamon or ground cardamon)

    Let stand half an hour or more, if convenient. Just before baking,
    fold in gently 2 egg whites, beaten until peaks form. Bake on a
    lightly greased griddle or large frying pan, heated until a few drops
    of water immediately form balls and dance around. Turn once, when
    the bottoms are golden brown.

    Another recipe for pancakes, given to me by Mrs. Edith Saxton of Glide,
    Oregon. Her sourdough starter came across the Oregon Trail and went
    to Alaska during the Alaskan gold rush. Makes a dozen pancakes.

    1 1/2 cups fresh starter, fairly thick
    1 egg
    2 tablespoons vegetable oil
    1 teaspoon salt
    2 tablespoons sugar
    3 tablespoons dry milk powder

    Combine all ingredients. Just before baking, stir in 1 teaspoon
    baking soda dissolved in 2 tablespoons warm water.


    Combine and let stand overnight:

    1 cup starter
    1 cup water
    1/2 cup powdered milk
    1/2 teaspoon salt
    2 tablespoons sugar
    1/2 cup oil or melted butter or margarine
    4 egg yolks
    1 1/4 cup flour
    1 teaspoon vanilla extract

    Just before baking in a Belgian waffle iron, beat 4 egg whites
    almost stiff and gently fold in. Makes 8 or 9 7" waffles,
    using 7/8 cups batter each.


    This recipe is an adaptation from my brother Michael, who has become an enthusiastic sourdough baker. The comments are his.

    Makes 2 large servings or 3 medium servings.

    These are especially tender waffles because of the sourdough,
    but the soda removes the sour taste. I make mine with whole
    wheat flour and Splenda for a healthier breakfast. I will
    sometimes use oat flour to reach the desired consistency.
    The recipe could be made in a bowl with a whisk.

    In the blender, process:

    2 whole eggs
    1/3 cup powdered skim milk
    1/4 tsp salt
    2 packets Splenda (use 2 tsp sugar if you're not watching carbs)
    1/2 tsp cinnamon (optional)

    Add, but blend only until mixed:

    2 cups sour dough starter
    extra flour to achieve desired consistency

    Add, but only bend a second
    1/2 tsp soda

    Pour directly into hot well-seasoned griddle
    (if not certain about how well-seasoned it is,
    spray lightly with no-stick spray such as Pam)
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  4. #24
    Boolit Master Reverend Al's Avatar
    Join Date
    Feb 2013
    Victoria, B.C., Canada


    - 2 cups of warm water
    - 1 1/4 cups of sourdough starter
    - 2 cups of white flour
    - 1/2 cup graham or whole wheat flour
    - 1/3 cup of cereal cream
    - 2 large eggs
    - 2 Tbl of sugar
    - 1 tsp baking soda
    - 2 Tbl of melted bacon fat

    Preparation & Cooking

    Blend the flour, water and sourdough starter. Cover and let stand overnight. Next morning, add all of the other ingredients and mix well. Let rest for about 15 or 20 minutes, then fry the cakes in the usual manner.

    Pumpkin Waffles


    1 medium egg
    ¾ cup pureed cooked pumpkin
    ¾ cup milk
    ½ cup flour
    1 tablespoon butter, melted
    1 teaspoon baking powder
    ½ teaspoon salt


    1. Beat the egg in a large bowl until light and fluffy. Add remaining ingredients and whisk until smooth.
    2. Bake the batter in a hot waffle iron.
    3. Serve as desired.

    Edna Mae's Sour Cream Pancakes


    • 1 cup Sour Cream
    • 7 Tablespoons All-purpose Flour
    • 2 Tablespoons Sugar
    • 1 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 2 whole Large Eggs
    • 1/2 teaspoon Vanilla Extract
    • Butter, For Frying And Serving
    • Warm Syrup, For Serving

    Preparation Instructions

    In a small bowl, whisk together eggs and vanilla. Set aside.
    In a separate small bowl, stir together flour, sugar, baking soda, and salt.
    In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

    Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

    Serve with softened butter and syrup.

    Aunt Viola's Buttermilk Pancakes Recipe

    This recipe came from a website that I frequent. The lady who had it has been using it for forty years as of this year. I love old recipes.


    1Qt Buttermilk
    2 tsp Salt
    6 Tbsp Sugar
    6 Eggs, slightly beaten with fork
    4 tsp Baking Powder
    3 tsp Baking Soda
    4C Flour ( use a bit more if you like thicker cakes)
    4Tbsp Melted butter
    1 tsp Vanilla


    1) Put all dry ingredients into a large bowl first & whisk together. Make a well in the dry ingredients, add the remaining ingredients and beat with a mixer. Ladle
    about 1/4 to 1/3 cup batter onto prepared hot griddle (lightly greased). Cook until small bubbles appear then flip and cook about 1 minute more.
    2) Batter may be made the night before and will keep a couple of days in the fridge.
    3) Makes two full batches of pancakes for three people.

    Buttermilk Oatcakes

    Makes about one dozen cakes.


    • 2 cups old-fashioned rolled oats
    • 1 pint (2 cups) buttermilk
    • 2 large eggs at room temperature
    • 1/4 cup unsalted butter, melted and cooled slightly
    • 1/2 cup dried fruit, such as chopped apricots, chopped dates, currants or raisins
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon kosher salt or sea salt


    A day ahead: In a covered bowl, soak oats in the buttermilk overnight. The next day, in a separate bowl, beat eggs and add melted butter and dried fruit. Add the soaked oats and gently stir to combine.

    In a small bowl, blend the dry ingredients: the flour, baking powder, baking soda, cinnamon and salt. Add this mixture to the oatmeal and stir just until moistened. Mixture will be thick, and if it can’t be easily spooned out, add more buttermilk, or plain milk, to thin slightly.

    Oil a large griddle or pan and heat to medium-high. Use a large spoon or a 1/3 cup measuring cup and plop the batter into the pan. The cakes should be about 1/4-inch thick to cook evenly, so flatten the cakes a bit if needed. Cook until browned on one side, then flip and cook the other side.

    Serve hot with maple syrup, applesauce or jam on top.

    Cook’s note: The cooked and cooled oatcakes freeze well and go from freezer to microwave to table for a delicious breakfast on the go.

    Crispy Outside But Fluffy Inside Home-Made Waffles

    Use this Waffle Recipe to make thick, crispy and fluffy waffles without the hassle of beating egg whites! Make a double-batch and freeze for homemade waffles in minutes.


    • 2 cups all-purpose flour
    • 4 tbsp sugar
    • 4 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 1 1/2 cups milk
    • 6 tbsp melted unsalted butter
    • 1 tsp vanilla extract


    1. Preheat waffle iron. Gently coat with non-stick baking spray.
    2. In a large bowl, combine the flour, sugar, baking powder, and salt. Use the back of a spoon to create a "well" in the center.
    3. Whisk the two eggs into the milk until well combined.
    4. Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended. (Note: the batter will be slightly lumpy, do not over-mix.)
    5. Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. (About 2-3 minutes, but this will vary wildly depending on your waffle maker.)
    6. Serve immediately or lay on a wire cooling rack until cool. Store leftovers in an airtight bag in the freezer.

    Eggnog Pancakes w/ Maple Butter Rum Drizzle Syrup

    Maple Butter Rum Drizzle

    1/4 cup butter
    1/2 cup real maple syrup
    1/3 cup whipping cream
    2 tablespoons rum or 1/2 teaspoon rum extract


    2 cups Original Bisquick® mix
    2 tablespoons sugar
    1/4 teaspoon ground nutmeg
    1 cup eggnog
    2 eggs
    Ground nutmeg, if desired
    Sweetened whipped cream, if desired


    1 To make the Drizzle, melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
    2 To make the pancakes, in a large bowl, stir all ingredients except the Nutmeg with a wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
    3 For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.

    Gingerbread Pancakes


    3 eggs
    1/4 cup brown sugar
    1/2 cup buttermilk
    1/2 cup water
    1/4 cup brewed coffee
    21/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cloves
    1 tablespoon cinnamon
    1 tablespoon ginger
    1 tablespoon nutmeg
    4 tablespoons (1/2 stick) unsalted butter, melted


    Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.

    Stir egg mixture into dry ingredients, then mix in melted butter.

    Add more water or buttermilk if necessary, but batter should be thick.

    Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).

    Pancakes will be thick and cake-like in texture.

    Serve with toasted Pecans and real Maple Syrup or Honey.

    Makes about 8 to 10 five-inch pancakes.

    Lemon Souffle Pancakes

    Light-as-a-cloud pancakes start the day off right.


    • 2 cups cottage cheese
    • 6 large eggs, separated
    • 2 lemons (zest and juice)
    • 1 cup flour
    • 1 1/2 tablespoons baking powder
    • 3/4 teaspoon salt
    • 2 tablespoons canola oil


    Mix together flour, baking powder and salt; set aside.
    Combine the cottage cheese. egg yolks, lemon juice and zest in a blender. Mix until smooth and stir into dry mixture.
    Beat egg whites until stiff and fold into pancake mixture.
    Ladle batter on a medium-hot oiled griddle for 2 to 3 minutes per side, using a cast iron skillet or griddle. Use a thin spatula for flipping these delicate pancakes.

    Serve with fresh blackberries or frozen blueberries that have been thickened with a bit of cornstarch so they aren’t runny. Delicious as is, or top with your favorite topping.

    Serves 3 (nine 5-inch cakes)

    Mini German Pancakes

    1 cup milk
    6 eggs
    1 cup flour
    1/2 tsp. salt
    1 tsp. vanilla
    1 tsp. orange zest (optional)
    1/4 cup butter, melted

    1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
    2. Blend in butter a little at a time in order to temper the eggs.
    3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
    4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and triple berry sauce.)

    Uncle Austin’s Mexican Coconut Pancakes


    1 egg
    1 1/2 cups of milk
    2 cups of flour
    1 tablespoon of whole-wheat flour
    1 tablespoon of fresh baking powder
    1/2 tsp salt
    1/4 cup brown sugar
    1/2 cup fresh shredded coconut
    Juice from one lime (about 2 tablespoons) plus 1/2 teaspoon of lime zest
    1/4 teaspoon of cinnamon
    4 tablespoons of melted butter


    Beat together the egg and the milk.

    Stir in the rest of the ingredients and mix until smooth. If too thick, add more milk.

    For regular-sized pancakes, pour 1/4 cup of batter onto greased skillet heated at medium low. For Austin-sized pancakes, pour about 1 1/2 cups to 2 cups of batter into pan.

    Cook for a few minutes on one side, until edges are brown and bubbles form in batter. Flip and cook on other side a couple more minutes.

    Makes about 12 small pancakes or 3 extra-large pancakes.

    And then to top it all off!

    Southern Plantation Hickory Flavoured Pancake Syrup


    4 Drops of hickory smoke Flavor
    1 C. Water
    2 C. Sugar
    1/2 Tsp Maple Flavoring
    1/2 Tsp Butter Extract
    1 Tbs Molasses
    1/2 Tsp Vanilla Extract (Imitation)
    Dash of Sea Salt

    Boil in small cast iron Dutch Oven for 5 minutes. It will thicken as it cools. I do not like runny syrup, I like mine the consistency of molasses or cane syrup. You can adjust the water to 2 cups if you prefer a thinner syrup.

    (The use of a cast iron Dutch Oven is necessary to get the right flavour … it just doesn't work right in anything else!)
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  5. #25
    Boolit Master Reverend Al's Avatar
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    Feb 2013
    Victoria, B.C., Canada
    Well, those recipes should keep you going for a few breakfasts! Variety is the spice of life!

    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  6. #26
    Boolit Grand Master

    jonp's Avatar
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    Feb 2013
    Planet Reality
    Quote Originally Posted by Outpost75 View Post
    I use the recipe on the King Arthur flour bag.

    Their bread recipe is hard to beat, too and not just the regular bread or the machine bread. Years ago I found a recipe on the bag for french bread that you made and cooked directly on the rack in the oven. Bread comes out nice and crispy on the outside and soft on the inside. I've got it at my camp and a nice, fresh chunk of french bread and a bowl of stew on a cold, wet November night after hunting all day is something to enjoy for sure.
    I am become death. The destroyer of worlds

    We all do our duty when there is not cost to it, honor comes easier then. Sooner or later there comes a day in every man's life when it is not so easy, a day when he must choose and live with it for the rest of his days.

    The further society drifts from the truth, the more it will hate those that speak it
    George Orwell

    "I prefer dangerous freedom over peaceful slavery."
    - Thomas Jefferson, letter to James Madison, January 30, 1787

  7. #27
    Boolit Grand Master

    jonp's Avatar
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    Feb 2013
    Planet Reality
    Quote Originally Posted by Cast_outlaw View Post
    Attachment 254752
    Been using this one all my life literally add any sort of berries blackberrys, blueberries, raspberries, strawberries, apple bits, etc will fill you up and keep ya that way most of the day
    Nothing like getting up, making a batch of batter for pancakes and then going outside to pick the berries right off the bush. I have wild blueberries in front of my camp that have always been there. I keep them cleaned up every year so they come back.
    I am become death. The destroyer of worlds

    We all do our duty when there is not cost to it, honor comes easier then. Sooner or later there comes a day in every man's life when it is not so easy, a day when he must choose and live with it for the rest of his days.

    The further society drifts from the truth, the more it will hate those that speak it
    George Orwell

    "I prefer dangerous freedom over peaceful slavery."
    - Thomas Jefferson, letter to James Madison, January 30, 1787

  8. #28
    Moderator Emeritus

    MaryB's Avatar
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    Jun 2013
    SW Minnesota
    If you like your waffles really fluffy separate the egg whites and beat them to a stiff peak. Make your batter with just the yolk then at the end right before cooking fold in the beaten whites. I do that with my home ground whole wheat flour to get a lighter waffle!

  9. #29
    Boolit Grand Master Texas by God's Avatar
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    Mar 2016
    I like pancakes better than waffles. I like peanut butter, syrup, and a fried egg on top. Call me weird, but don’t call me protein deficient!

  10. #30
    Boolit Buddy
    Join Date
    Mar 2016
    Quote Originally Posted by Texas by God View Post
    I like pancakes better than waffles. I like peanut butter, syrup, and a fried egg on top. Call me weird, but don’t call me protein deficient!
    I grew up eating the same thing for breakfast. You should have seen my kids friends faces when they would spend the night and have breakfast with us. I still prefer peanut butter on my pancakes.

    Any more I feel like I'm being punished if I have to use maple syrup.
    Buttermilk syrup..
    1 C buttermilk
    1 C sugar
    1 stick butter
    Heat till the butter is melted and boil for about 2 minutes
    add 1 t vanilla and stir well
    add 1 t baking soda, stir well
    serve warm
    Note, make in at least a 4 quart pan. When you add the soda it will be all over your stove if you don't.

  11. #31
    Boolit Buddy Wag's Avatar
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    Jul 2011
    Rio Rancho, NM
    This is the best waffle recipe I've ever encountered, bar none. My Grandmother made this recipe for us kids for as long as I can remember so that's a great track record in excess of 40 years. One of the great pleasures of going to Grandma's house was that she would spend the morning making waffles for us and she always made sure she had the stuff to do it. If we were there with all of our cousins, she really had her work cut out for her, bless her generous heart! I should mention that she had an old mixer and an old waffle iron which never changed during the entire time I knew her. They just don't make stuff like that any more and honestly, I wish I had asked her for them when she decided she was too old to stand in the kitchen that long any more. What a loss.

    Back on track, though. It's a bit involved to make, however, which is why you'll never see it in a restaurant, no matter HOW good it is, On the other hand, it isn't difficult if you follow the directions. It's quite a bit of work but worth EVERY moment of eating pleasure! When you're done making this recipe, people will worship the ground you walk on!


    There are some small tricks to making it work, however. The first is the Waffle Sauce that goes with it. I'll include that recipe here at the bottom of the waffle recipe. The second is that you MUST sift your flour. You may find that you have to sift it two or even three times. If you think you're going to go to the store and buy pre-sifted flour and expect the excellent results of a disciplined, devoted cook, you're sadly mistaken. The kitchen will not be your friend this morning. Another trick is that you WILL need a beater or hand-held mixer of some kind. A hand-held will work. You will NOT be able to successfully make this recipe by beating it by hand. Give it a try, though, if you like wasting time. I dare ya! It's a miserable effort and only works about half the time if you REALLY know what you're doing. Other little tricks you need will be noted in the instructions below.

    Here's the stuff you'll need:

    4 eggs
    2 cups of SIFTED flour
    1 teaspoon of salt
    1 teaspoon of baking SODA
    1 teaspoon of baking POWDER

    2 cups of buttermilk
    1 cup (two sticks) of melted butter.

    Okay, normally, we list things in the order of use and it's no exception here. However, note that the last item is MELTED butter so you'll want to get that melted before you start off with everything else. You'll know why in a bit. If you don't know the tricks of the trade some tricks here. First off, if the sticks of butter have been pre softened, that will aid the melting process a great deal. If not, get a knife out and cut the butter up into the saucepan and it will melt more easily. Not faster, more easily. Keep the heat on low. Butter is a fat and burns VERY easily and you don't want to have to break out the fire extinguisher. Take your time here. Immediately after it's all melted, turn off the burner. If you have an electric stove, remember to get it off the burner. It should stay liquid until you need it.

    In a too-large bowl, beat the eggs until they are fluffy. More is not necessarily better but they need a thorough beating, to be sure. If you're angry with your errant children or spouse, you may get better results.

    In another bowl, sift together all the dry ingredients. Like I said before, you'll likely need to do this two or even three times. Gluten free flour works with this recipe but sift a minimum of three times. You'll see the difference in the flour when you're done. Also, with gluten free flour, you may wish to use a slight bit more baking soda and powder but feel free to experiment depending on the flour you are using.

    This next step is critical. You want to get the mixer or hand beater going at a moderate pace in the eggs. Second or third to lowest setting works pretty well for my hand mixer. The second to lowest works best in my sister-in-law's Kitchenaid. Then, starting with some of the flour you sifted up, add the flour and buttermilk alternately to the eggs. You'll want to start AND end with the flour. I don't know why this works but it does and I don't deviate from it. Don't take all day, though. Give it four or five or six alternations before ending and you're good to go. I just don't want you to alternate with a teaspoon at a time and expect it to turn out okay a couple of hours later!

    When I use a hand mixer, I get everything ready on the left side of the bowl first. That way, I can keep the mixer going with my right hand while I add flour and buttermilk with my left. It can be a bit tricky but not too difficult to manage. You'll figure it out. If it's too demanding, just shut off the mixer each time if you find it necessary. It's okay!

    After the last of the flour is added, blend it up fairly well and scrape any flour down from the sides of the bowl and blend that in too. The mixer is mandatory in my opinion because it gets all the lumpiness of the flour out very fast.

    Last, while the mixer is still going, gradually pour in the melted butter. Make sure the butter is not too hot. If you forgot to melt it up first and you're just now taking it off the stove, give it a few minutes to cool off but obviously, don't let it solidify again. Blend the butter into the mixture thoroughly. It should only take a minute give or take.

    Here's a thought. The first waffle you bake is never as good as the last and I think it's because the batter has time to sit for a while. For this reason, I always let the batter rest for a few minutes after blending while I make the waffle sauce recipe below. It only takes about three or four minutes. But if I let the batter sit, the first waffles come out a bit better. Go figure. Something to do with the baking powder and baking soda having time to fizz in the batter. Fluffies them up somehow.

    Follow the instructions on using your waffle iron. You'll have to adjust temperature and time in order to get it right but when you get it right, the waffles will come out just a tad crispy but not too crispy. You still want them to be fluffy and if you followed the instructions above, they will be, I assure you.

    I always slather on some butter, in spite of the huge content of butter which has already gone into this, just because I love butter. I'm sure I'll be paying for a condo for a cardiologist some day but I'm the one who will have had all the fun first, not him! Top it off with some waffle sauce or your favorite syrup or fruit sauce and you're in hog heaven!!!

    I've had it suggested that the above recipe is a good base and you could easily add some stuff to it. I've never tried to do so but I have no reason to think you couldn't add some blueberries or pecans or other tasties. My recommendation, however, is to make sure they are completely dry and that you don't overblend them into the batter. You want to keep the batter and the berry juice or whatever separate as much as possible, my opinion, of course. Experiment to your heart's content. I suggest, though, that you make a batch, then separate it into portions then experiment with each one all at the same time. It's just a lot of work to make a whole batch for each experiment.

    These waffles should toast up just fine, too. If you let the leftover waffles cool on the counter without being stacked atop one another, they should freeze up nicely. My belgian waffle maker makes about eight full waffles.

    Okay, now for the coup de grace, the Waffle Sauce!

    Grandma's Waffle Sauce

    This is where you really will slay 'em. It's great for waffles but also good on french toast or pancakes. I'm sure you can find other places where it will work for you. If you use it in the bedroom, send me photos.

    The ingredients:

    1 stick of butter
    1 cup of sugar
    1/2 cup of buttermilk
    1 tablespoon of light Karo syrup

    Note: You can use dark Karo syrup if you don't have light. Works just as well.

    Heat the above in a too-large sauce pan on the stove until it's boiling. It will be a bit foamy.


    Add 1/2 teaspoon of baking soda and stir like crazy! This is going to cause it to foam up quite excessively and if you used a pan that's too small, it will go right up over the side and onto the stove in the blink of an eye. Especially if you still have it on the heat! It can be quite entertaining, actually, to watch a newbie do this! The first time you make this recipe, do this step over the sink so you can get an idea of how much it foams. And make the cleanup a lot easier. You can adjust the size of the pan accordingly for future attempts. Note the stir like crazy comment. This will help control the foaming action as well as blend the soda into the sauce.

    When it's done foaming up, clean up any mess and spread it over the waffles! If you want, add 1/2 teaspoon of maple flavoring or almond flavoring or just leave it as is. This should be a good base to use for whatever flavors you may wish to have. I've been wanting to try adding a tad bit of orange flavoring or even some mango, just to see what it does. Careful with fresh citrus, however. It may do strange things to the sauce. Use a flavoring rather than the fresh juice.

    Also, I recommend doubling up on this recipe or halving the waffle recipe. The sauce gets used up pretty quickly!

    If you have leftover sauce (highly unlikely) put it in the fridge. It will separate out but you can stir it up and microwave it but remember, it will foam up in the microwave so keep an eye on it while it's heating up.


    "Great genius will always encounter fierce opposition from mediocre minds." --Albert Einstein.

  12. #32
    Boolit Grand Master

    Shiloh's Avatar
    Join Date
    May 2006
    Upper Midwest
    Feel free to add canned pumpkin and chocolate chips to either pancake or waffle recipes.

    Je suis Charlie

    "A society of sheep must in time beget a government of wolves."
    Bertrand de Jouvenel

    “Any government that does not trust its citizens with firearms is either a tyranny, or planning to become one.” – Joseph P. Martino

    “If you put the federal government in charge of the Sahara Desert , in five years there would be a shortage of sand.” – Milton Friedman

    "Ideas are more powerful than guns. We would not let our enemies have guns; why should we let them have ideas?" - J. Stalin

  13. #33
    Boolit Grand Master

    Wayne Smith's Avatar
    Join Date
    Mar 2005
    Hampton Roads, Virginia
    Special needs - LOML is allergic to milk products and wheat products.

    1/3 C Gluten Free Pancake Mix
    1/3 C Buckwheat Flour
    1/8 t. baking soda
    1/8 t baking powder
    1/3 C ground black walnuts (for protein -I'm type 2 diabetic)
    7/8 C soy milk (or other non milk 'milk')
    1 Egg
    2 T olive oil

    Mix dry ingredients well, combine liquid ingredients and beat until egg is broken up, stir liquid into the dry ingredients. I will add about 1/3 C blueberries because we grow them and have plenty in the freezer.
    Wayne the Shrink

    There is no 'right' that requires me to work for you or you to work for me!

  14. #34
    Boolit Grand Master GhostHawk's Avatar
    Join Date
    Mar 2014
    Fargo ND
    Call me a traditionalist, I grew up on Bisquick pancakes and still prefer them. I tend to make a half size batch. 1 cup of B, 1 egg, milk to the desired thickness of batter, with a dab of butter and Mrs Butterworth syrup. I do at times add some real 100% maple to the syrup for more flavor. If low on syrup I thin my batter (crepes) and roll them with a spoonfull of homemade jam.

  15. #35
    Boolit Grand Master

    Wayne Smith's Avatar
    Join Date
    Mar 2005
    Hampton Roads, Virginia
    For adding citrus to your sauce use the zest. No liquid added and the acid is minimized and full flavor. When I add blueberries to waffles I thaw them and then add some of the milk/egg/oil liquid to the blueberries and put them in the blender. Whole berries are fine in pancakes but don't work well on the waffle iron.
    Wayne the Shrink

    There is no 'right' that requires me to work for you or you to work for me!

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