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Post by Paws on Aug 4, 2011 1:04:46 GMT 12.75
So tell me your recipe and how you dress them. What do you like? Where do you buy them ? Talk to me! I tried a little yellow corn grits in my batter the other day and I liked it!
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Post by Two Tales on Aug 4, 2011 3:19:47 GMT 12.75
Phil, I have used corn meal in mine from time to time but it was cooked first (ie left over mush), when it comes to flapjacks pancakes etc,, measuring is kinda hit and miss...kids also liked my savory pancakes...add some dry spices/herbs of your choice add some cut corn if you use the mush in the batter...I like with butter and hot pepper jelly.... or gravy from fried chicken...
grandkids like the cinnamon we add to the batter...I'll also add some re hydrated cherries or crasins from time to time. ;D ;D ;D
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Post by Paws on Aug 4, 2011 5:53:50 GMT 12.75
Those all sound doable. I think the best I ever had was on a camp trip to the Smokies. Used one of those shake bottles with premixed buttermilk fixin's just add water. I put pineapple chunks in the pan and poured the batter over them and used maple syrup and butter along with fried eggs and canned bacon. Then I made a pot of DRIPPED (that's for Toby) coffee.
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Post by brittonfaith on Aug 4, 2011 7:13:03 GMT 12.75
Can't tell you the measurments as I just eyeball it. But the ingredients are whole wheat flour, rolled oats, yellow corn meal, cooked bulgar, baking powder, egg, vegetable oil, sugar, black walnut extract and milk. For variation, I eitiher dust some raisins or blueberries in flour and add them to the batter or add some mashed bananas, pecan chips and a smidge of cinnamon. The combined amount of oats, cornmeal and bulgar about equals that of the flour.
Syrup is 2 cups sugar + 1 cup water. Bring to boil and add 1 tsp Mapleine flavoring (available at Walmart) + 1/2 tsp butter flavoring. Surplus stores in the fridge for months.
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Post by Two Tales on Aug 4, 2011 18:39:26 GMT 12.75
did I mention that I sometimes add re hydrared cherries or crasins? oh yeh, I did! to kick it up a notch for that just you and me babe type brunch, you can re hydrate them in a spirit of your choice...
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Post by Toby Benoit on Aug 5, 2011 7:13:18 GMT 12.75
Much like Faith, I just kinda wing it with my pancakes. I love em mot any way. i always put a little butter and some good maple syrup or many mornings I ju've just buttered 'em and wrapped 'em around a chunk of sausage. Belly filling!
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Post by Paws on Aug 5, 2011 12:38:19 GMT 12.75
Well my "on purpose recipe" goes like this
1 cup AP flour 1/3 cup corn meal 3 to 4 tsps of baking powder 1/2 tsp salt 1/2 tsp baking soda 1 TBsp Splenda Wisk that all together real well beat up one egg with a half tsp of vanilla and set aside cut in 1/3 cup about 6 TBsp of lard, butter (not margarine) or corn oil then add the egg and with the same cup that had the egg a whole cup of buttermilk, then a half cup, then a quarter cup, and another if needed as needed mixing as I go until I get the right consistency. It will change dramatically depending on humidity, flour brand etc. Sometimes I will use regular whole milk instead of the extra buttermilk for adjusting density. I want it to just where it will pour but slowly and not runny. ;D For waffles I use two more eggs and separate the whites and yolks of two of them beat them apart and mix in the yolks and fold in the beaten whites . This makes the waffles really light.
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