Comments on: Pancakes from Scratch in a Pinch

By: recipes

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By: Tommie Huizar

Tommie Huizar — Wed, 21 Dec 2011 16:28:43 +0000

I was looking on line for pancake recipes from scratch,and I found this web site .So now I’m gonna try the pancake recipe that I have been looking for. I’ll be back for other recipes .I like to bake everything from scratch,not from a box.I have some of my mother’s recipes,not all everything she baked was from scratch.Thanks Maria’s farm country kitchen.

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By: Deborah Wilson

Deborah Wilson — Mon, 21 Mar 2011 12:24:14 +0000

I tried the pancakes and loved them. I found organic buttermilk at wholefoods. I was glad to find out that I could freeze buttermilk,what a good tip.

By: boxcaranne

boxcaranne — Wed, 17 Feb 2010 20:42:22 +0000

The BEST ever pancakes–in the mountains over campfire, with kids n grandkids around, bacon grease in the iron skillet, eggs, REAL butter–hand made at home to take, ashes flying, coals red hot, wood smoke in the early morning Rockies air–OMG how I want warmer weather so we can go camping (and cooking)!!!

By: Patty

Patty — Sat, 13 Feb 2010 20:35:21 +0000

Way to go, Maria. I like to think outside the mix too!!
Patty

By: Deborah

Deborah — Sat, 13 Feb 2010 18:52:24 +0000

Boy, this conversation is making me hungry! My mama was from Alabama, my daddy from Tennessee – I’ve got buttermilk in my veins – it’s ALWAYS in my fridge! It’s a beverage as well as an UNBEATABLE ingredient in so many cooked things. Besides pancakes, biscuits, and cornbread, Southern-fried chicken and gravy at my house means buttermilk in both the chicken AND the gravy. Buttermilk is as much a staple in my house as cornmeal – I’m NEVER without either one. I’ve done the vinegar/lemon juice-in-milk substitution in a pinch, but it’s NOT the same… I prefer substituting yogurt or sour cream, if I have them.

I make DOZENS of different kinds of pancakes – mixing different grain flours, adding different whole grains and brans (some need to be soaked in the buttermilk or cooked ahead of time), different sweeteners, adding different chopped fruits (fresh & dried), adding sausage or bacon (cooked first), adding cheese, adding vegetables… I make pancakes stove-top on a griddle, also in the oven – and cooking them over a campfire in an iron skillet that’s had bacon cooked in it is SUBLIME!

Sorry to go on and on and on – I’ll spare you descriptions of all the toppings I make (personally, my favorite is no topping, just a small amount of butter).

I’m going to go make some pancakes right now!

By: Donna in Delaware

Donna in Delaware — Sat, 13 Feb 2010 14:16:10 +0000

I buy buttermilk and freeze it because I never know when I will be in the mood to make a cake or anything else that requires it. I’ve never seen organic buttermilk either.

By: Beth

Beth — Fri, 12 Feb 2010 23:16:04 +0000

Nothing beats buttermilk in a pancake recipe-and I never add sugar-never needed, in my opinion. No buttermilk? Add one tablespoon vinegar or lemon juice to milk and let stand a few minutes.
One cup flour (I add oatmeal to it), 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt in one bowl, 1 cup buttermilk, 2 T olive oil and 2 eggs in another bowl.
Whisk dry and then whisk wet and then combine them gently. A sizzling and lightly oiled pan-temp is key!

By: Chip

Chip — Fri, 12 Feb 2010 18:12:10 +0000

my son’s friends love my pancakes….Aunt Jemima from a box but what really gives it a great flavor is very simple……………..vanilla extract! Plan on making this recipe but I have to add the vanilla extract – you may want to try it yourself!

Thanks!