Searching for a basic sweet? It doesn’t get more straightforward than natural product compote over vanilla frozen yogurt. Compote is new, sassy and sweet, and prepared in just 15 minutes. You can make compote early and warm it up or toss it onto the oven after supper. Serve it on frozen yogurt for treat, yogurt […]
How to make your own Buttermilk
Some of our recipes call for buttermilk… but seeing this is not a household staple, I thought it would be best to pass along a recipe to make it yourself. Enjoy! 4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup of 1%, 2%, or homogenized milk (any but skim) Place the vinegar in […]
How to get perfect crispy edges
Getting a crispy edge pancake is really quite simple… it’s not healthy… but it is simple. The secret lies in the how you fry your pancakes. If you use a non-stick frying pan or griddle and you don’t use any oil or butter, you will not get crispy edges. Fry your pancakes in butter, oil, […]
Which Milk is best for Pancakes?
We’ve all seen those recipes (including our own) that specify what kind of milk to use: whole, low fate, nonfat. But in the end, does it really matter? Could someone detect a difference, or are they pretty much interchangeable? We decided to test whole milk (which is 3 1/2 percent fat), 1 percent milk, and […]
Pancake Mix Vs. Made From Scratch
I wanted to start by explaining what “from scratch” in the title means. I made these pancakes with flour, milk, eggs and butter but, no, I did not plant the wheat and mill the flour, I did not milk any cow, I did not gather eggs from hens in the backyard and I did not […]
How to make Pancakes
Weekend mornings are made for pancakes, but getting them to turn out just right can be stressful―especially when you’re cooking for a crowd. Whether you’re starting from scratch or using a mix, get the perfect pancake by following these steps: What You Need A pancake recipe (try our Basic pancake recipe), whisk, two mixing bowls, […]
Baking Powder vs. Baking Soda
Have you ever wondered why some recipes called for both baking soda and baking powder. They’re both chemical leaveners that do pretty much the same thing in pretty much the same way. So why have both?? Well, it all comes down to acid. Baking soda needs some in order to activate and create the carbon […]
My Pancakes are definitely not light and fluffy!
There could be a couple of issues at play here, but let’s start with the ingredients. How many eggs did you add? Plan for one egg per cup of flour—more than that, and your pancakes will take a turn for the denser because of the yolks; add less, and your pancakes may not rise to […]
Buttermilk Vs. Milk
In the old days, buttermilk was simply the liquid left behind after cream was churned into butter. As unpasteurized cream sat “ripening” for a few days before churning, naturally occurring bacteria caused it to ferment by converting milk sugars into lactic acid, which made the resulting buttermilk mildly sour and slightly thickened. But since virtually […]
What the heck is a Flapjack??
In the UK, flapjacks are made from sugar, butter, and oats, and they are usually served with honey. Pancakes are made from a fried batter that is usually made from eggs, buttermilk, flour, salt and a dash of baking powder. … In the US, the terms flapjacks and pancakes are used somewhat interchangeably.
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