Fluffy pancakes w/Bisquick - Page 2

What the hell's going on here?

Pancakes?

Maybe OT but if you want fluffy eggs add a dolop of sour cream and beat the hell out of them.

^^^ I'll have to give that a shot. Always heard about it, never tried. I usually use milk instead.

Conne,

2 cups AP flour, 5 tsp baking powder, 2 Tbsp sugar, 2 eggs, 2 cups whole milk, 1 Tbsp melted butter, few drops good vanilla.

Sift flour, measure, then resift twice with remaining dry ingredients. Beat wet ingredients together, then combine. Do not overbeat. Fry in a fairly hot griddle/skillet with a mix of unsalted butter and canola or peanut oil. Flip them once the top has sufficiently set. You know you're doing it right if you see a little crisp ring of golden wonderflness around the edge after you flip. If you like them thinner, thin the mix with milk.

~ Huntsman

^^^ Huntsman, how does that work without an acid in the mix? I always used buttermilk or a hit of lemon juice to make the baking powder react. Then again, you are using quite a bit of baking powder, I doubt I use more than a tsp.

Thomas, baking powder is self-activiating, containing its own acid. These days most of it is 'double-acting' that is, it contains the alkalai sodium bicarbonate (baking soda) as well as two kinds of acidic salts that interact with the soda; once upon wetting, and again on heating. Baking soda on the other hand, is simply alkalai and requires additional acid to work. Some recipes call for both. ~ Huntsman

Here's Alton Brown's Pancake recipe. I bolded the part about the pan because it's a very overlooked step. 6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugarCombine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months. "INSTANT" PANCAKES: 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups "Instant" Pancake Mix, recipe above 1 stick butter, for greasing the pan 2 cups fresh fruit such as blueberries, if desiredHeat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes