Cookbook talk:Whole Wheat Pancakes

I made this recipe, and the mixture seemed awfully thin (I've made pancakes from a mix before). The first one turned out more like a crepe than a pancake; that was probably because I had the heat too low. The next few turned out as pancakes, but very thin and with soft and spongy interiors. About halfway I added more flour to the mixture. The pancakes after that were a nice thickness, but still a bit spongy and tasted a bit off (probably from too much flour).

Any comments? Suggestions? Is the recipe supposed to produce thin pancakes, and what proportions of solid should I add (or liquid should I take out) to make it thicker while still tasting the same? Thanks for any help. --SPUI 18:42, 29 Mar 2005 (UTC)


 * Oh, just the opposite. This recipe produces very thick pancakes. They often come out about 1/4", 1 cm, or 3/8" thick. If you do not spread the pancake out well, it can even be 1/2" thick in the middle. Did you use whole wheat flour? ("whole meal" flour in the UK) The batter can thin out if you let it sit for a long time. AlbertCahalan 19:28, 29 Mar 2005 (UTC)


 * I used standard white flour - I didn't realize that made much of a difference. Any suggestions for how much white flour to use (and any other adjustments)? --SPUI 21:42, 29 Mar 2005 (UTC)


 * In that case, reduce the liquid a bit. Try 3/4 cup. You might start with even less at first, adding more later as needed.


 * Still, "crepe" sounds awfully thin. Might you have used baking soda instead of baking powder? They are seriously different; if you wish to use baking soda you'd need to add some vinegar in place of some (1 tablespoon maybe) of the milk, or add some powdered acid (cream of tartar or citric acid perhaps). Baking soda won't do anything without acid in the recipe. The pancakes won't puff up right without a leavening agent.


 * If your baking powder is getting a bit old, you could try adding a bit more than called for. This might be the problem if you store your baking powder in a hot and humid place, such as next to the stove.


 * I suggest using the whole wheat. You need more fiber in your diet. The fiber will help prevent colon cancer. Besides, the whole wheat actually tastes better. Don't worry, it won't be like eating saw dust.


 * AlbertCahalan 04:32, 31 Mar 2005 (UTC)


 * Another idea: maybe you overmixed the pancakes. I've adjusted the instructions to note this. AlbertCahalan 03:24, 3 Apr 2005 (UTC)

I just made it with white flour and 1/2 cup milk. I think it came out well; my brother said it was a bit dry but he usually has syrup. --SPUI 13:46, 3 Apr 2005 (UTC)

Thickness depends on elevation. At sea level, this recipe will produce very thin pancakes; at 10,000 feet, the pancakes will be almost an inch thick. --67.185.172.158 05:33, 1 July 2006 (UTC)

Ingredients
This recipe is close to the one I already had (pancakes aren't that complicated, after all), with a couple changes. First, I usually use honey instead of oil (butter and syrup are other alternatives, though untried by me). Also, I add a half-teaspoon of vanilla, and use(d) half the baking powder.

The sugar was a nice addition. I used this recipe's amount (of brown sugar) yesterday morning, then made another batch with 50% more, which I preferred. I often eat these as snacks, and syrup can be messy, so it's nice for the sweetness to be a little less subtle.

You can also sprinkle nuts on the pancakes just after pouring them, but this almost always causes an air bubble under the middle of the pancake when it's flipped, and that in turn makes even cooking more difficult.

All of this may make me sound like a cook, but I'm not. Pancakes are all I do. =)

Elembis 01:32, 24 May 2005 (UTC)

I don't make pancakes too often, but cheese is a nice thing to add to pancakes. so I added it in the variety section. Ynead 00:05, 6 Aug 2005

Grams
I suggest put the ingredients in grams. Thanks.--Lagoset (discuss • contribs) 16:39, 27 May 2015 (UTC)