We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Here are my best tips for pancakes. I like Pioneer buttermilk pancake mix - the best one I've found. Never use 'just add water' mixes. You want to add the milk and eggs.
- Always use real butter, and use more than the recipe calls for, at your discretion. Melt the butter first, then stir it into the cold (whole) milk. It makes for a bazillion little butter bits to mix throughout the batter, and as we all know, a bazillion butter bits blithely bespeaks better batter.
- Use enough milk to make the batter thin enough for thin, almost crepe-like pancakes.
- Don't over mix the batter. A few dry lumps are fine. Over-mixing makes tough pancakes, and under-mixing makes them delicate.
- Add 2-4 heaping tablespoons of whole-milk cottage cheese to the batter, yes you heard that right. You will not be disappointed.
- Did I mention, don't over-mix?
- Use a flat cast-iron skillet, use butter as your oil, heat until it just starts to smoke. The pancake batter should briskly sizzle when it's ladled onto the skillet. That sizzle means the pancakes will have a very delicate, crispy outer crust and equally soft, delicate and tasty middle. The crust is very subtle, and delightful.
- Add fresh fruit once the batter is on the skillet - blueberries are nice, so are dewberries, raspberries, etc.
- Use the darker, lower grade maple syrup. It has a more robust flavor.
My mother was Belgian, so we were serious about pancakes & waffles. (For a long time, she didn't believe that Americans got sweeteners from Maple trees...)
Pancakes -- as thin as possible, with butter & powdered sugar, rolled up or folded over a crisp piece of bacon. Finger food.
Waffles -- much the same, without the folding. Pro tip: remember to put the crisp cooked waffle on a rack (or at least a paper towel) before plating it at the last minute, to keep it from getting soggy. Better cool & crisp than warm and soft.
The idea that carbohydrates are not nutrition is ignorant nonsense. Calories are nutrition. You die without them.
That pancakes lack vitamins, minerals, fats, and proteins does not gainsay their value as calories. Fruits and vegetables also also are thin on vitamins, minerals, fats, and proteins. Do you exclude them from your diet?
It might be noted that the neolithic revolutions was all about calories--grains, carbohydrates. They neolithic diet lacked vitamins, minerals, fats, protein, and the farmers were stunted.
But they beat the living crap out of the hunter-gatherers by sheer numbers.
The key is not the mix of the batter (any mix that includes an egg and milk will do). The key is to prepare the bacon first and then to pour all the bacon grease into the batter instead of vegetable oil. That makes great pancakes and was the method recommended in the Betty Crocker cookbook in the 1960s. Animal fat rules!
Bacon grease is the answer
If you're concerned about the lack of protein in pancakes, buy a mix with protein added...such as Krusteaz or Kodiak.