When i camped as a child with my Dad, he always made silver dollor sour dough pancakes...My mouth is watering just thinking about the flavor, but alas I HAVENT BEEN ABLE TO DUPLICATE. I will look thru some recipe boxes(have to dig them out) and see if I can find the recipe. Might try a recipe search for such, they are absolutely the best tasting and they smell wonderful.....get back to you soon!!
I don't have one for pancakes but this last weekend I had the best french toast ever had and I watch how they fixed them and will share it with you. Some day I might meet one of you on the road and you can fix some for me.Dip the bread in the egg mix and then dip them into a pan of corn flakes both sides let them set a few mintues befor cooking like I said best I have ever had.
1998 Beaver Patriot (Magnum)
FMCA- Good Sam- BAC- CAT (3126)
PT Cruiser AUTO with Remco 4down
I used to make pancakes for a work gang when we were out of touch with civilization. My recipe was a simple one, but as you know, everything tastes great when you are spending your entire time outdoors.
I simply used the prepared pancake mix from Hungry Jack, but instead of the water they recommended, I used beer. The beer is ok if it is not cold, never was in the cooler. The pancakes seemed to float off the griddle and everyone raved about them.
It is also good if you have some pecan pieces to put into the batter.
If you have not tried these, please do. I think you will like them. They taste great.
2/3 c Unbleached flour
1/2 c Whole-wheat flour
2 ts Baking powder
1/4 ts Salt
1 1/3 c Milk
2 tb Oil
1 md Ripe banana, finely chopped
Instructions
Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12.
Recipe Summary Prep Time: 10 minutes Cook Time: 12 minutes Yield: 4 servings
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
Copyright 2003 Television Food Network, G. P. All rights reserved
In a large mixing bowl, beat eggs. In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add sourdough starter to mixture and beat with wooden spoon. Do not beat too long.
Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate. When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
Note: Never place the starter in a container with a tightly closing lid. The pressure from the gases could cause the container to explode. It is best kept in a bowl covered with plastic wrap.
Banana Pecan Buttermilk Pancakes Recipe courtesy of Georgia Downard
Recipe Summary Yield: 4 servings
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped Softened butter or vegetable oil, for cooking the pancakes
In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well. Chop fine the banana and add it to the batter along with the pecans.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Serve with Berry-Maple Syrup, recipe follows.
BERRY/MAPLE SYRUP Recipe courtesy of Georgia Downard
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries
In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick. Yield: about 2 1/2 cups
funny you should ask - a friend sent me this just today....
First Watch is a very popular breakfast restaurant here in Cincinnati, not sure where else.
FIRST WATCH PANCAKES
> (Yields 10-12, 6 inch pancakes) Dry Mix
>
> 2 cups flour
> 3 Tablespoons baking powder
> 1/3 cup sugar
> Mix together and whisk dry ingredients to get out any lumps.
> Liquid Mix
>
> 5-6 whipped eggs
> 1 cup half-and-half
> 1 cup evaporated milk
> 1 cup water
> 1/4 pound room temperature butter
> 1/4 pound room temperature margarine
Combine whipped eggs, half-and-half, evaporated milk and water. Slowly add to the dry mix continuing to whisk to incorporate the two mixtures.
Whisk until all lumps disappear. Add room temperature butter/margarine mixture slowly while whisking or mixing on medium speed.
To cook, have griddle at about 350 degrees. Place batter on griddle and let cook on one side for 3-4 minutes. Add your nuts, fruits and garnishes to the pancake once batter is poured onto the griddle
2000' Airstream, Suburu toad
my faithful dog and friends who are lucky enough to catch a ride
Buttermilk pancakes
1 egg
1 1/4 cup of buttermilk
1 1/4 cup of flour
2 t. oil
1 t. sugar
1 t. baking powder
1/2 t. salt
1/2 t soda
I mix up the dry ingredients at home and put in a plastic bag with the rest of the ingredients listed on it. We love them. It's best if the batter sits a bit.
Follow recipe on the Bisquick box but add 1 tablespoon of vinegar to a measure cup and then fill to the one cup line. Wait five minutes and you have buttermilk. To double just add two tablespoons of vinegar to two cups of milk.
2002 KZ Sportsmen 2505qss bought in 2001 1999F-150
2 Cups flour
1 Tbsp baking powder
1Tbsp baking soda
½ tsp salt
½ package dry yeast
¼ C. water
2 Tbsp melted butter
2C buttermilk
3 eggs
½ C heavy whipping cream
Dissolve yeast in ¼ C warm water and set aside.
Combine flour, sugar, baking powder, soda and salt. Add buttermilk and mix well. Add
Butter and mix well. Stir yeast and add, mix well. Break eggs in bowl and add whipping
Cream. Beat well with fork. Add to batter. Batter may be thinned with buttermilk if too
Thick. Bake on hot griddle or frying pan. This batter stores well in the fridge for 3 or 4
Days.
These are excellent! Keith
Bassman
2004 Kountry Star 3706/330 CAT
Boat: 18' Tracker Tundra
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