Pancakes

[santaman2000]

LOL. The recipe is on every bottle of Karo syrup. Feel free to substitute molasses instead of the Karo in their recipe.

-1 & 1/2 cup of pecan halves (pecan pieces can be substituted although the halves are preferred)
-1 cup of corn syrup (light or dark will work; only the color of the finished pie will change---also you can substitute molasses but be more careful not to burn it)
-3 eggs
-1 cup of sugar (most recipes call for brown sugar)
-1 teaspoon of vanilla extract
-1 pie crust (store bought or make your own)

Beat the eggs then blend in the sugar, syrup, vanilla extract, and pecans (be careful not to break up the pecans but don't worry too much if you do) Pour mixture into the pie shell and bake in a preheated oven (about 350f) for 40 to 50 minutes. Be careful not to burn the crust edges; you may want to cover them with foil. Let the finished pie cool for a few hours until it's at least down to room temperature (It's actually better refrigerated) as the filling should "gel" (the pecans will float to the top while cooking and remain there while the rest of the mixture will cook underneath and gel when cooled) It will remelt and run out if you don't cool it enough or is you try to reheat it.

It's not true "baking" like bread or cakes so without any real chemical reactions it's more forgiving if the measurements aren't exact.

By the way, pecans are expensive down here too. Cheaper if you can find a pecan orchard (grove?) where you can pick up your own but then you're paying for the weight of the shells too.

 

[Robson Valley]

9" Pecan Pancake Pie thingie. Here I come. Thanks.

I have spend many a winter day husking pecans just to eat.
I'd rather watch paint dry. Bite the bullet and pay for it.

 

[KenThis]

I have my Nanna's 'girdle', hot plate thing. She left it to me, we mostly used to make Welsh cakes on it. I don't know the proper name for it and sadly I can't remember what she called it.

I love pancakes and have several different ways of making them depending on ingredients/pans/what's wanted.

My plain pancake mix is milk, eggs, plain flour and good pinch of salt.
Roughly 1-2 eggs per pint of milk (depends on size of egg, age of egg, and type of milk.) and flour till the consistency is right, needs to flow but not be watery, kind of like Heinz tomato soup, sorry but I do it by eye. Really good whisk and pinch of salt. Add a good knob of butter to a nice hot, heavy pan, and swirl around pan. Ladle in mixture so it half fills pan and then swirl pan till mixture fills bottom of pan. Keep swirling so edges go crispy. Once fully set flip over.

If I want a thicker, richer, plain pancake to have with fruit compote etc. I will often add a good amount of cooled melted butter to the pancake mix and add a little sugar.

For sweet pancakes that rise I substitute self raising flour and add some plain yogurt. After whisking I rest the mix in the fridge for about 20-30 mins before cooking. The mix has to be thicker so that it doesn't flow so you can put dollops on the bottom of the pan. Also probably don't want the pan so hot or too buttery.

When I was a student I discovered that wholewheat flour makes fantastic savoury pancakes. Substitute wholewheat flour and add a stock cube instead of salt. Again it's good to rest the pancake mix for a bit before cooking so the flour is properly saturated. I then cook them in olive oil and serve with cheese and salad or ratatouille.

I have made many foreign friends at various universities with my pancake prowess.

 

[santaman2000]

I don't think anybody's mentioned yet: don't overwork the pancake dough (don't whisk/beat/stir too much) or the pancakes will be tough. Overworking it is also unnecessary; as Ken implied above, the lumps will settle out if you let the batter sit a spell.

This isn't my exact recipe but close enough; and t she has the viscosity of the batter and the cooking technique down perfectly, as well as the finished product

 

[Lithril]

Not entirely sure what recipe I use as I generally make it up as I go along but in recent years we started having crepes on Christmas eve filled with melted belgium chocolate and morello cherries.

 

[Toddy]

That sounds like a lovely seasonal treat

M

 

[Janne]

Tonight, the wife will make a special treat called Saffron oven pancake. It is traditionally made on the Swedish island Gotland.
A sweet food.

As it is the Swedish traditional day called Lucia dagen, and we are supposed to eat saffron breads, it fits well.

I will eat mine with Nutella, home cooked Cloudberry jam and home cooked Forest Fruit jam.

 

[Janne]

She did an ancient receipe she picked up in Gotland while competing. It was the surprise of the year!!!!
NOT a pancake batter, but a oven baked Rice pudding, made with rice porridge, almonds, sugar and lots of crushed saffron!

It was very nice, I want that version in the future!

 

[Janne]

Should you Brits not mention Toad in the Hole?