I like making pancakes in the winter from time to time. Anyone have any tips on making a nice little batter?

Bisquick, doll.

Just add milk, an egg, and a little cook oil. Dee-lish.

Serve with blueberries, butter and GOOD warm syrup.

Dough blobs that get cold the second they hit the plate.

Pass.

Pancakes are great, breakfast is great, but it is the worst fucking meal to prepare and serve.

If you use Greek yogurt or Kefir instead of milk the pancakes are way fluffier. I also use three teaspoons of baking power in mine

Yes yes use canola oil. And the recipe is a GOOD one

Krusteaz buttermilk pancake mix for the lazy fucking win. I toss in a capful or two of vanilla extract. So fucking easy and delicious.

Batter, batter, batter........

I have a recipe I used to make Sour Cream Pancakes that are fluffy and YUMMY. They're from my mother's old Woman's Day Encyclopedia Of Cookery. I served them with whipped butter and pure maple syrup.

Try Buckwheat cakes. They're different than typical pancakes, and they crisp around the edge. I don't eat pancakes (I prefer waffles, and I don't even eat those), but I LOVE Buckwheat cakes. And tradirionally, they're served with plenty of butter, and King Syrup.

I use Bisquick, too. I'll add a little vanilla extract...and sometimes pureed pumpkin (no sugar) for moist pumpkin pancakes. I use pure maple syrup from Vermont. I'll add blueberries sometimes.

i came to say the same thing as r6, Krusteaz blows away Bisquick any day and you just need to add water. if you want waffles, i think you add in a tbsp of oil.

I love Krusteaz!

Use soda water (not cold) for extra fluffiness. Reduce baking powder accordingly.

[quote]I use butter in place of the scary shortening.

OP apparently had a traumatic fisting incident in his past.

Farm fresh eggs, doll.

If you have your own chickens...even better. ^^

*coop^^

I've never heard of using shortening for pancakes. Yuck

Must use creamery butter.

R17- Ethel Mae Mertz knows something about SHORTNIN

American pancakes are the worst. If not eaten right away and with butter and syrup it turns into limp cardboard. French crepes, Russian blini, and fluffy Japanese style pancakes are much tastier with better texture. The only way I like American style pancakes is when I add some sourdough starter to the batter.

^^^ forgot to link to a good recipe for sourdough pancakes

Using buttermilk gives a great silky consistence, allows for a thinner pancake and has a tart, savory aftertaste.

I also agree with a dash of vanilla.

Use lemon zest and a few drops of juice for an unusual, tart fruit flavor.

Rhubarb preserve and sour cream are great toppings

They sound even more manly when you call 'em "flapjacks."

If you use baking powder for lift, make sure you use an aluminum free variety.

Johnny cakes...

R9, a friend I stayed with recently made buckwheat pancakes and served them with blackstrap molasses and sweetened ricotta as toppings. I'm not a big pancake fan, but these were heavenly.

Just thin the batter and make crêpe Suzettes. Merveilleux !

Anybody knows Mcdonalds hotcake recipe?

Yes, R28. Go to drive through. Order hotcakes. Enjoy in your wheeled home.

Thank you SO much for the tips, lovelies. - OP

r27=flamer

Bisquick makes them taste horrible. Duncan Hines used to be the best of the mixes, but they stopped making it. I use the NY Times recipe. the secret with this is to let the batter rest before you put it in a pan.