Whole Wheat Pancakes - Revision history

Harena at 13:17, 3 August 2013

2013-08-03T13:17:14Z

← Older revision		Revision as of 13:17, 3 August 2013
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	:1 1/2 Cups {{hilite\|Whole Wheat Pastry Flour}} (sifted)		:1 1/2 Cups {{hilite\|Whole Wheat Pastry Flour}} (sifted)
	:2 Tablespoons {{hilite\|Baking Powder}}		:2 Tablespoons {{hilite\|Baking Powder}}
	:1/2 Cup {{hilite\|Wheat Germ}}		:1/2 Cup {{hilite\|Wheat Germ}} (optional)

Harena at 18:43, 2 August 2013

2013-08-02T18:43:43Z

← Older revision		Revision as of 18:43, 2 August 2013
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	If I recall correctly, I have ~~even~~ used this recipe for making waffles too but they tended to be sort of flat.		If I recall correctly, I have used this recipe for making waffles too but they tended to turn out sort of flat.
	--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)		--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)

Harena at 18:43, 2 August 2013

2013-08-02T18:43:05Z

← Older revision		Revision as of 18:43, 2 August 2013
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	(It's been about a decade since I've actually made these and my notes only had the ingredients, so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)		(It's been about a decade since I've actually made these and my notes only had the ingredients, so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)

	{\| style="border: solid black 1px;"		{\| style="border: solid black 1px;"
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	Turn the cakes only once and continue cooking them until the second side is done. Cooking this side never browns as evenly.		Turn the cakes only once and continue cooking them until the second side is done. Cooking this side never browns as evenly.
	\|}		\|}


	If I recall correctly, I have even used this recipe for making waffles too but they tended to be sort of flat.		If I recall correctly, I have even used this recipe for making waffles too but they tended to be sort of flat.
	--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)		--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)

Harena at 18:42, 2 August 2013

2013-08-02T18:42:40Z

← Older revision		Revision as of 18:42, 2 August 2013
Line 36:		Line 36:
	Turn the cakes only once and continue cooking them until the second side is done. Cooking this side never browns as evenly.		Turn the cakes only once and continue cooking them until the second side is done. Cooking this side never browns as evenly.
	\|}		\|}

			If I recall correctly, I have even used this recipe for making waffles too but they tended to be sort of flat.
	--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)		--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)

Harena at 18:39, 2 August 2013

2013-08-02T18:39:44Z

Harena at 18:31, 2 August 2013

2013-08-02T18:31:46Z

← Older revision		Revision as of 18:31, 2 August 2013
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			[[Category:Recipes]]
	2 bowls		2 bowls

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	:2 Tablespoons {{hilite\|Honey}}		:2 Tablespoons {{hilite\|Honey}}

	(It's been about a decade since I've actually made these and my notes only had the ingredients so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)		(It's been about a decade since I've actually made these and my notes only had the ingredients, so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)
	{\| style="border: solid black 1px;"		{\| style="border: solid black 1px;"
	\|-		\|-

Harena: Created page with "2 bowls Dry: :1 1/2 cups {{hilite|Whole Wheat Pastry Flour}} (sifted) :2 Tablespoons {{hilite|Baking Powder}} :1/2 Cup {{hilite|Wheat Germ}} Wet: :1 1/2 Cup..."

2013-08-02T18:29:53Z

Created page with "2 bowls Dry: :1 1/2 cups {{hilite|Whole Wheat Pastry Flour}} (sifted) :2 Tablespoons {{hilite|Baking Powder}} :1/2 Cup {{hilite|Wheat Germ}} Wet: :1 1/2 Cup..."

New page

2 bowls

Dry:

:1 1/2 cups {{hilite|Whole Wheat Pastry Flour}} (sifted)
:2 Tablespoons {{hilite|Baking Powder}}
:1/2 Cup {{hilite|Wheat Germ}}

Wet:

:1 1/2 Cup {{hilite|Milk}}
:2 {{hilite|Eggs}}
:2 Tablespoons {{hilite|Oil}}
:2 Tablespoons {{hilite|Honey}}

(It's been about a decade since I've actually made these and my notes only had the ingredients so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)
{| style="border: solid black 1px;"
|-
|
There are three equally important things to control in producing pancakes: The consistency of your batter, the surface of your griddle or pan and its even heat.

*Mix the liquid ingredients quickly into the dry ingredients.
*Don't overbeat. Give just enough quick strokes to barely moisten the dry ingredients.
*Ignore the lumps. Superior results are gained if most pancake doughs are mixed and rested, covered, for 3 to 6 hours or longer before cooking.
*Adjust the batter if too think by diluting with a little water, if too thin by adding a little flour.

If your griddle is a modern one or is of soapstone, you may not need to use any type of grease. If you are using a skillet or crepe pan, you may grease it lightly and continue to do so between batches.

Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.

To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before the break, lift the cakes with a spatula to see how well they have browned.

Turn the cakes only once and continue cooking them until the second side is done. Cooking this sided never browns as evenly.
|}
--[[User:Harena|Harena]] ([[User talk:Harena|talk]]) 14:29, 2 August 2013 (EDT)

← Older revision		Revision as of 18:39, 2 August 2013
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	<u>Dry</u>:		<u>Dry</u>:

	:1 1/2 ~~cups~~ {{hilite\|Whole Wheat Pastry Flour}} (sifted)		:1 1/2 Cups {{hilite\|Whole Wheat Pastry Flour}} (sifted)
	:2 Tablespoons {{hilite\|Baking Powder}}		:2 Tablespoons {{hilite\|Baking Powder}}
	:1/2 Cup {{hilite\|Wheat Germ}}		:1/2 Cup {{hilite\|Wheat Germ}}
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	\|-		\|-
	\|		\|
	There are three equally important things to control in producing pancakes: The consistency of your batter, the surface of your griddle or pan and its even heat.		There are three equally important things to control in producing pancakes: The consistency of your batter, the surface of your griddle or pan, and its even heat.

	*Mix the liquid ingredients quickly into the dry ingredients.		*Mix the liquid ingredients quickly into the dry ingredients.
	*Don't overbeat. Give just enough quick strokes to barely moisten the dry ingredients.		*Don't overbeat. Give just enough quick strokes to barely moisten the dry ingredients.
	*Ignore the lumps. Superior results are gained if most pancake doughs are mixed and rested, covered, for 3 to 6 hours or longer before cooking.		*Ignore the lumps. Superior results are gained if most pancake doughs are mixed and rested, covered, for 3 to 6 hours or longer before cooking.
	*Adjust the batter if too think by diluting with a little water, if too thin by adding a little flour.
			Adjust the batter if too think by diluting with a little water, if too thin by adding a little flour.

	If your griddle is a modern one or is of soapstone, you may not need to use any type of grease. If you are using a skillet or crepe pan, you may grease it lightly and continue to do so between batches.		If your griddle is a modern one or is of soapstone, you may not need to use any type of grease. If you are using a skillet or crepe pan, you may grease it lightly and continue to do so between batches.
Line 31:		Line 32:
	Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.		Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.

	To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before ~~the~~ break, lift the cakes with a spatula to see how well they have browned.		To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned.

	Turn the cakes only once and continue cooking them until the second side is done. Cooking this ~~sided~~ never browns as evenly.		Turn the cakes only once and continue cooking them until the second side is done. Cooking this side never browns as evenly.
	\|}		\|}
	--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)		--[[User:Harena\|Harena]] ([[User talk:Harena\|talk]]) 14:29, 2 August 2013 (EDT)