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Momof3.
Posts:
640
Registered:
6/14/07
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(7 of 7)
Sep 2, 2009 9:30 PM
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Scott..thanks for sharing.. my family loves Ihop.. I hate the cost...
I love making pancakes.. I usually make a bunch and freeze what's left over. My family just takes out what they want and plop it in the microwave for a minute or two... Granted it's not as good as hot off the griddle but it comes in a close second and it beats buying it boxed in the frozen food section.
Have you ever tried putting fresh blueberries in your pancakes? That's a huge hit in my house.. When I put the pancake on the griddle..I drop a few blueberries onto it..this way they get spread around and you don't have a blueberry hill in one section of the pancake!
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(6 of 7)
Sep 1, 2009 6:23 PM
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Nice to hear from you Cin! Enjoy your visit with the grandgirls!  I hope you're taking lots of pictures! -- Lisa |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(5 of 7)
Sep 1, 2009 5:49 PM
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> I found this on a copycat site, tried it today. I had it with hot peach compote. Served it with some homemade breakfast sausage. I will be doing it again. They are not as light as others I have made but they had a very good taste. I will be trying some buckwheat or whole wheat for some of the flour.
>
> 1 1/4 cups flour
> 1 1/2 cups buttermilk
> 1/3 cup cream of wheat (1 minute kind)
> 1 egg
> 1/2 teaspoon salt
> 1/3 cup sugar
> 1 teaspoon baking powder
> 1 teaspoon baking soda
> 1/4 cup vegetable oil
>
> Preheat griddle-I use a cast iron pan.
> Spray with pan non stick cooking spray
> Combine all ingredients in bowl and mix until smooth.
> Pour batter by 1/3 cupfuls onto the griddle and cook for 1 - 2 minutes per side or till brown.
Scott....I LOVE I-HOP
I AM STILL VISITING GRANDGIRLS IN TX. HAVE BEEN HERE ALMOST TWO WEEKS...WAHOOOOO
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(4 of 7)
Sep 1, 2009 5:40 PM
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Scott, this is great information. I have read about substituting whole wheat flour for a portion of the total amount but had never tried it. I really am glad to hear from someone who's experimented enough to know what really works. Thanks for sharing your expertise. -- Lisa |
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(3 of 7)
Aug 31, 2009 8:38 PM
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Janet,
For Yeast breads I limit it to about 1/3 of the flour. You need the gluten in the white flour. Whole wheat bread I go 50/50. I have used rye, buckwheat (is a dried fruit), and corn flour; wheat, oat, rice bran and wheat germ; ground nuts and seeds - walnuts, filberts, almonds, millet, sunflower seeds, pumpkin seeds, corn meal, flax seeds, and bulgur wheat.
For quick breads you can use what ever you want, I have a christmas bread that has no white flour and a tort that has no white flour. The baking soda, baking powder or eggs will give it the rise.
For cakes I wouldn't use anything other than what they call for.
They are far more delicate than anything else and don't do well with flour substitutions.
Cookies I have exchanged some of the flour with wheat flour but more like 1/4 of the flour. I have used a few of table spoons of buckwheat flour with cookies with nuts with a good out come.
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(2 of 7)
Aug 30, 2009 10:35 AM
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Scott, for most baking I've had pretty good luck substituting whole wheat flour for up to about a third of recipes' flour measurement (not good for light-textured cakes though). How much do you go for when using an alternate flour, like buckwheat or whole wheat?
It's a handy way to up the nutritional value, although ideally without wrecking the taste and texture of the recipe!
Thanks for this one, and for your review! • Janet
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 7)
Aug 29, 2009 9:18 PM
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I found this on a copycat site, tried it today. I had it with hot peach compote. Served it with some homemade breakfast sausage. I will be doing it again. They are not as light as others I have made but they had a very good taste. I will be trying some buckwheat or whole wheat for some of the flour.
1 1/4 cups flour
1 1/2 cups buttermilk
1/3 cup cream of wheat (1 minute kind)
1 egg
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
Preheat griddle-I use a cast iron pan.
Spray with pan non stick cooking spray
Combine all ingredients in bowl and mix until smooth.
Pour batter by 1/3 cupfuls onto the griddle and cook for 1 - 2 minutes per side or till brown.
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