That reminds me: here’s a surprisingly good pancake recipe which uses cooked rice* — if you have leftover plain rice from dinner, you can use it to make pancakes in the morning. Very useful if you got excessive rice with Chinese takeout and don’t want to waste it. The texture is a little different from normal pancakes, in a way which I at least think is a plus.
1¼ cup flour
½ tsp. salt
1¾ tsp. baking powder
1⅓ cup milk
1½ tablespoon melted butter
1 egg
1¼ cup cooked rice
Mix the three dry ingredients in a bowl, then add the milk, butter, and egg and beat until smooth. Mix in the rice, stirring until any lumps fall apart. Cook and serve as regular pancakes.
*I have only ever made/eaten it using white rice. No idea whether it would work with other varieties.
Nerd of Redhead, Dances OM Trollssays
Looks great. It isn’t the pancakes themselves that’s the problem. It’s the sugary syrup I would pour on them that would cause my A1C level to increase. Sigh…
numerobissays
I am presently going through a batch of pancake batter in which I threw in some durum semolina left over from making pasta.
Different flours need a different amount of water, but otherwise pancakes are very tolerant.
captainjacksays
Here’s a link to PZ’s buckwheat pancake recipe, though the one in the picture looks more buttermilk. https://proxy.freethought.online/pharyngula/2018/10/28/pancakes/
The recipe is at comment #16.
I make it on Sunday morning only I use buttermilk. I leave the batter lumpy so the first ones come out thick but it thins out so the last of the batter is pretty runny.
publicolasays
I could eat breakfast 3 times a day!
cartomancersays
It would be an even more transgressive food choice in the UK, though not because it is eaten at dinner time.
Here pancakes are eaten on one day of the year – Shrove Tuesday – and one only. It is not expressly forbidden to eat them at other times, but nobody ever does. We all know how to make the things, and on Shrove Tuesday we almost all do, but then all thoughts of the food are banished entirely until February rolls round the next year.
Which is why we tend to consider them a dinner food – we don’t have any idea when in the day they are meant to happen. They’re a bit like crumpets – which are a breakfast food – but they’re also a bit like omelettes (a lunch or dinner food). They have the texture of cake (a snack or pudding) and we usually eat them sweet, but we only have them once a year, so they really ought to be the centrepiece meal of the day. It’s rather like if an Easter Egg were a meal – where would that go?
JoeBuddhasays
Sounds awesome. I had tuna casserole for breakfast. My gramps always said you can eat anything for breakfast you can eat for dinner, but with an egg in it.
sparkssays
Of course we all know that the term ‘pancakes’ is just a euphemism for ‘syrup sponges’.
Keto diet here on cardiologist advice and therefore I haz a big fucking sad!
whheydtsays
My family recipe–my father got it from his grandmother–is as follows:
3c sour milk
3c unsifted flour
3 eggs
1/2 tsp salt
1/2 tsp baking soda
1 tblsp baking powder
If you don’t have sour milk, you can make it by adding a bit of vinegar to milk. Better, of course, to start with non-homogenized, un-pasturized milk….if you can get it.
I’ve used it for both pancakes and aebelskiver.
We think it dates to before 1850 because of the use of both baking soda and baking powder. 1850 is when double-acting baking powders came on the market.
If you make pancakes with shredded apple peels in them — I had a recipe for that, but I can’t find it at the moment — they’re sweet enough to be good with just butter, without an infusion of pure sugar.
Vicar — that sounds yummy! Though, at that point, one might as well go the whole nine yards, put bits of apple in, and some cinnamon, maybe a teeny bit of sugar (to taste).
numerobissays
cartomancer: Easter eggs are definitely a breakfast food.
numerobissays
My recipe:
1 cup flour (buckwheat, whole wheat, white, rye, apparently durum semolina, maybe corn would work? Pretty sure teff would. Doesn’t seem to matter much. Mix and match.)
1/2 cup water plus a bit extra
1 egg (alternative: ground flax)
1 tsp baking powder
pinch of salt, pinch of cinnamon.
Mix it all. The entire batter should be wet; how wet is up to you and depends on the type of flour. With white flour I usually use 3/4 cup water in total, buckwheat a bit less.
For crepes, increase water by 50% and don’t add baking powder.
Completely agree with you red sweet pancakes, but I grew up in Yorkshire, and we regularly had pancakes with stew, to pad it out, as mum had a limited food budget. A bit like a quick Yorkshire pudding really – the batter is pretty similar – and Yorkers were also intended to make the meal go further.
I don’t think I ever ate a sweet pancake until I had a crepe suzette in some fancy Dan restaurant.
The evil cat probably told you not to make that. “Make a big pan of fried fish!” she probably said. Unfortunately for her you don’t speak cat.
sinned34says
in solidarity with you, the wife made breakfast for dinner last night. 2 eggs (over medium), canadian back bacon, and french toast with maple syrup.
Viva la revolucion!
wsierichssays
I’m trying to decide if I see Jesus or Yog-Sothoth (all the bubbly stuff) in the picture.
Also, you’ve made me curse Louisiana’s governor because all the pancake places have been closed for more than 2 weeks and I can’t go out to grab a stack, with bacon on the side.
blfsays
My USAian pancake recipe is similar-ish to numerobis@16 with some exceptions (in no particular order): (1) I don’t measure anything (I’m one of those people who “goes by eye” (which is perhaps why I cannot bake worth a damn?)); (2) No salt (personal preference, I find there is sufficient salt “naturally occurring” to — with the exception of soy sauce in appropriate dishes — not merit adding any); (3) I add some melted butter (plus, sometimes, some olive oil); and (4) I use milk (fermented / sour, buttermilk, or if nothing else, plain milk) instead of water (similar-ish to whheydt@12).
On the flour, I prefer spelt flour, or a mix of flours. I sometimes add some sort of ground nuts (typically almond, but that is more-often-than-not simply because it’s what I have on hand). Sometimes I add some honey. I’ve toyed with adding a dash of oregano (e.g.), with mixed results. I usually let the mix sit overnight, covered, in a cool place.
(Now I’m wondering if I should make pancakes for tonight’s dinner? (Well, for tomorrow if I do my usual “sit overnight” thing.))
davidc1says
@9 There is an American style diner on the A5 near Cannock where you can get pancakes,and the American firm Denny’y have opened two outlets in the UK .
Love Denny’s when i have been in the US ,have one of their gut busting brekkies and you don’t need to eat until the evening .
hopeleithsays
there are a couple of tricks for sweetness without sugar – if you can have fruit, then replacing the oil, or even an egg, in your recipe, with mashed banana or applesauce will do it. Another trick is a bit of vanilla in the batter. And if you’re low on flour—I think this makes better waffles than pancakes but you do you — soak equal quantities of oats and milk overnight in the fridge adding 1/4 tsp vanilla and 1/4 tsp cinnamon per cup of oats. In the morning add 1/2 tsp baking powder and 1 egg per cup of oats. These turn out crispy waffles that smell and taste like oatmeal cookies for zero added sugar.
loverly!
recipe?
I had greek salad, biscuits, and rum.
m&ms for dessert.
I was staring at it for too long…. I think I saw Cthulhu.
Is your batter really thick, or do you just dribble it very slowly?
That reminds me: here’s a surprisingly good pancake recipe which uses cooked rice* — if you have leftover plain rice from dinner, you can use it to make pancakes in the morning. Very useful if you got excessive rice with Chinese takeout and don’t want to waste it. The texture is a little different from normal pancakes, in a way which I at least think is a plus.
1¼ cup flour
½ tsp. salt
1¾ tsp. baking powder
1⅓ cup milk
1½ tablespoon melted butter
1 egg
1¼ cup cooked rice
Mix the three dry ingredients in a bowl, then add the milk, butter, and egg and beat until smooth. Mix in the rice, stirring until any lumps fall apart. Cook and serve as regular pancakes.
*I have only ever made/eaten it using white rice. No idea whether it would work with other varieties.
Looks great. It isn’t the pancakes themselves that’s the problem. It’s the sugary syrup I would pour on them that would cause my A1C level to increase. Sigh…
I am presently going through a batch of pancake batter in which I threw in some durum semolina left over from making pasta.
Different flours need a different amount of water, but otherwise pancakes are very tolerant.
Here’s a link to PZ’s buckwheat pancake recipe, though the one in the picture looks more buttermilk. https://proxy.freethought.online/pharyngula/2018/10/28/pancakes/
The recipe is at comment #16.
I make it on Sunday morning only I use buttermilk. I leave the batter lumpy so the first ones come out thick but it thins out so the last of the batter is pretty runny.
I could eat breakfast 3 times a day!
It would be an even more transgressive food choice in the UK, though not because it is eaten at dinner time.
Here pancakes are eaten on one day of the year – Shrove Tuesday – and one only. It is not expressly forbidden to eat them at other times, but nobody ever does. We all know how to make the things, and on Shrove Tuesday we almost all do, but then all thoughts of the food are banished entirely until February rolls round the next year.
Which is why we tend to consider them a dinner food – we don’t have any idea when in the day they are meant to happen. They’re a bit like crumpets – which are a breakfast food – but they’re also a bit like omelettes (a lunch or dinner food). They have the texture of cake (a snack or pudding) and we usually eat them sweet, but we only have them once a year, so they really ought to be the centrepiece meal of the day. It’s rather like if an Easter Egg were a meal – where would that go?
Sounds awesome. I had tuna casserole for breakfast. My gramps always said you can eat anything for breakfast you can eat for dinner, but with an egg in it.
Of course we all know that the term ‘pancakes’ is just a euphemism for ‘syrup sponges’.
Keto diet here on cardiologist advice and therefore I haz a big fucking sad!
My family recipe–my father got it from his grandmother–is as follows:
3c sour milk
3c unsifted flour
3 eggs
1/2 tsp salt
1/2 tsp baking soda
1 tblsp baking powder
If you don’t have sour milk, you can make it by adding a bit of vinegar to milk. Better, of course, to start with non-homogenized, un-pasturized milk….if you can get it.
I’ve used it for both pancakes and aebelskiver.
We think it dates to before 1850 because of the use of both baking soda and baking powder. 1850 is when double-acting baking powders came on the market.
@#5, Nerd of Redhead, Dances OM Trolls:
If you make pancakes with shredded apple peels in them — I had a recipe for that, but I can’t find it at the moment — they’re sweet enough to be good with just butter, without an infusion of pure sugar.
Vicar — that sounds yummy! Though, at that point, one might as well go the whole nine yards, put bits of apple in, and some cinnamon, maybe a teeny bit of sugar (to taste).
cartomancer: Easter eggs are definitely a breakfast food.
My recipe:
1 cup flour (buckwheat, whole wheat, white, rye, apparently durum semolina, maybe corn would work? Pretty sure teff would. Doesn’t seem to matter much. Mix and match.)
1/2 cup water plus a bit extra
1 egg (alternative: ground flax)
1 tsp baking powder
pinch of salt, pinch of cinnamon.
Mix it all. The entire batter should be wet; how wet is up to you and depends on the type of flour. With white flour I usually use 3/4 cup water in total, buckwheat a bit less.
For crepes, increase water by 50% and don’t add baking powder.
@#5, #13
Putting in a little malt extract adds some sweetness and a nutty flavor that makes up for not using syrup, and different flours like buckwheat and spelt have a hearty flavor on their own.
https://www.farmdrop.com/blog/alternative-flour-guide-pancake-day/
#9 Cartomancer
Completely agree with you red sweet pancakes, but I grew up in Yorkshire, and we regularly had pancakes with stew, to pad it out, as mum had a limited food budget. A bit like a quick Yorkshire pudding really – the batter is pretty similar – and Yorkers were also intended to make the meal go further.
I don’t think I ever ate a sweet pancake until I had a crepe suzette in some fancy Dan restaurant.
Last night was my famous lazy ass veggie soup with semolina dumpling. We’ll have proper crêpe, both savoury and sweet tonight.
The evil cat probably told you not to make that. “Make a big pan of fried fish!” she probably said. Unfortunately for her you don’t speak cat.
in solidarity with you, the wife made breakfast for dinner last night. 2 eggs (over medium), canadian back bacon, and french toast with maple syrup.
Viva la revolucion!
I’m trying to decide if I see Jesus or Yog-Sothoth (all the bubbly stuff) in the picture.
Also, you’ve made me curse Louisiana’s governor because all the pancake places have been closed for more than 2 weeks and I can’t go out to grab a stack, with bacon on the side.
My USAian pancake recipe is similar-ish to numerobis@16 with some exceptions (in no particular order): (1) I don’t measure anything (I’m one of those people who “goes by eye” (which is perhaps why I cannot bake worth a damn?)); (2) No salt (personal preference, I find there is sufficient salt “naturally occurring” to — with the exception of soy sauce in appropriate dishes — not merit adding any); (3) I add some melted butter (plus, sometimes, some olive oil); and (4) I use milk (fermented / sour, buttermilk, or if nothing else, plain milk) instead of water (similar-ish to whheydt@12).
On the flour, I prefer spelt flour, or a mix of flours. I sometimes add some sort of ground nuts (typically almond, but that is more-often-than-not simply because it’s what I have on hand). Sometimes I add some honey. I’ve toyed with adding a dash of oregano (e.g.), with mixed results. I usually let the mix sit overnight, covered, in a cool place.
(Now I’m wondering if I should make pancakes for tonight’s dinner? (Well, for tomorrow if I do my usual “sit overnight” thing.))
@9 There is an American style diner on the A5 near Cannock where you can get pancakes,and the American firm Denny’y have opened two outlets in the UK .
Love Denny’s when i have been in the US ,have one of their gut busting brekkies and you don’t need to eat until the evening .
there are a couple of tricks for sweetness without sugar – if you can have fruit, then replacing the oil, or even an egg, in your recipe, with mashed banana or applesauce will do it. Another trick is a bit of vanilla in the batter. And if you’re low on flour—I think this makes better waffles than pancakes but you do you — soak equal quantities of oats and milk overnight in the fridge adding 1/4 tsp vanilla and 1/4 tsp cinnamon per cup of oats. In the morning add 1/2 tsp baking powder and 1 egg per cup of oats. These turn out crispy waffles that smell and taste like oatmeal cookies for zero added sugar.