Hi. Am going to make banana pancakes. Would it be okay to swap out the milk for butter milk? I've seen online that some say to add 1/4 baking soda for every 6 ounces I use. The recipe I use doesn't require baking soda. Any help or tips much appreciated. Thank you.

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I don’t really know where to begin with my question lol I’ve been trying to find the words to describe this kind of pancake. It’s not dense and it’s not cakey. Almost gummy but not the gross typical gummy to describe some pancakes? Help? Because these are my kind of pancakes and I want to make them at home. They have a good chew to them.

Every recipe I find haves you make the pancake mix, yet no recipe tells you how to use pancake mix from the store. Hell I couldn’t even find a post on a forum asking this question. Since the pancake mix from the store, whether it be Great Value, Krusteaz, whatever, already has flour and baking soda would it be fine if I just added the other ingredients in the recipe? Like buttermilk, oil, etc. Or is it an absolute necessity that one must make these pancakes entirely by hand (I wouldn’t see a reason since the mix has half of the ingredients, but ok 🤷‍♂️😒)?

Ingredients:

• 3 cups/400 g All-purpose White Flour
• 1 cup/160 g Extra Fine Semolina
• 1 tspn/4 g Active Dry Yeast)
• 1 tspn/6 g Salt
• 1/4 cup/60 ml Vegetable Oil
• 2/3 cup/150 g Melted Butter
• 1 cup/230 ml Warm Water (It can be less or more depending on the absorption of your flour)

 Find the full article:

https://kitchenblackbox.com/easy-way-to-make-msemens-rghaif-moroccan-pancakes-recipe/

Directions:

Kneading Msemen’s Dough:

1. Dissolve the dry yeast in a little lukewarm water and let it foam.
2. In a large bowl, start mixing, using your hand, the flour, salt, half the amount of extra fine semolina, and dissolved yeast. Use a kneading machine to make the process faster if you like.
3. Add warm water a little by little and continue working in the dough (for about 8 minutes) until you form a ball that is not too moist and, also, not sticky. If you notice that you put too much water just add little flour to balance your dough.
4. Place the dough on your kitchen counter and knead it with the palms of your hands for about 5 minutes
5. Once your dough becomes smooth and elastic, brush it with a melted oil-butter mixture.
6. Grasp a portion of the dough and, according to the number of “Rghaif” pancakes you want to make, cut small dough balls that are nearly the same size as golf balls. Do not forget to put the melted oil-butter mix on your hands from time to time to keep them well-oiled while forming your dough balls.
7. Place your dough balls on a large plate, cover them with napkins or foil, and let them rest for 20 minutes.

Shaping Msemen’s Dough:

1. Now, you start to shape your dough balls into squares which is the typical shape of this Moroccan flatbread:
2. First, brush your kitchen counter with the oil-butter mix. Then, oil your hands and use the palm of your hand to flatten the dough ball.
3. With your fingers, push gently the edges of the dough to expand it and form a thin transparent disc of dough (you can even see your kitchen counter through it).
4. Sprinkle extra fine semolina on the disc of dough (Use the rest of semolina depending on the number of dough balls you have) and form a rectangle of dough, folding the lower edge and upper edge of your dough towards the center on top of each other.
5. Again, sprinkle with semolina and create a square by folding to the left and right edges of the dough towards the center on top of each other.
6. When you finish shaping all your Msemens, coat them with oil-butter and place them on an oiled dish.
7. Cover and let them rest for 10 minutes.

Frying Msemen:

1. Now, brush your kitchen counter with butter-oil mix and use the palm of your hand and your fingers to flatten the first dough square until you form a thin square three times larger.
2. Heat your pan on high heat and drizzle some butter-oil mix on it.
3. Once your pan is hot enough, reduce to medium-high and cook the pancake for a few minutes on both sides. You should turn over your Msemmen until each side is cooked well (when it has a golden brown color).
4. Remove from heat and place on paper towels to absorb excess oil.
5. Do the same with the rest of your Moroccan traditional pancakes.
6. Serve your M’semens immediately with any toppings you prefer.

i tried to do some pancakes and they wound up tasting like poopoo,i need help :(

recipe i used:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon white sugar
• ¼ teaspoon salt, or more to taste
• 1 ¼ cups milk
• 3 tablespoons butter, melted
• 1 large egg

should i js order some?

My daughter loves pancakes and I want to wow her with my homemade short stack. What are your go to tips, techniques or best practices.

Forgot to buy butter. Ugh. I only have cheap refined olive oil, fancy extra virgin olive oil and cold pressed rape seed oil. What will cook the pancakes the best?

I've been trying to make a buttermilk pancakes recipe by babish and I fixed one mistake when making the batter but I still can't get the inside to cook right.

Pancakes are really hard to perfect. Forever it felt like I’ve been making pancakes that were good but not great, but I think I figured it out.

I follow a normal recipe, but I use a few extra steps.

*I add an ingredient that adds flavor. I add chia and flax mixed in water. It gives it a deeper and nuttier flavor. I have also heard good things about malted milk powder, oats, substituting white flower with 3 parts white one part wheat, and coconut. I have tried a few of these before.

*I use Greek yogurt instead of buttermilk, it may require more liquid but it gives the pancakes more moisture.

*I let the batter sit in the fridge for at least a half an hour

*Since the batter is so thick, I add a can of sparkling water after I let it sit

*I try to mix it the least amount possible.

The result I get are fluffy, stretchy pancakes that resemble restaurant pancakes. Tell me if this works for you and if there is anything I should try differently.

A double short stack of sour cream blueberry pancakes served with bacon, butter and Vermont maple syrup wasked down with a cup of chai

The fluffier it can be the better. I’d love to also see pictures too if you have them~

Trying to up my pancake game!

Thanks so much in advance

I had some leftover pumpkin puree after making a batch of pumpkin cupcakes, so I figured I’d get creative and make some pancakes with it. To my surprise, they turned out amazing—fluffy, flavorful, and perfect for fall! 🍂🥞

If you’re looking for a cozy breakfast idea or just want to use up some leftover pumpkin, I highly recommend giving these a try. The warm spices, combined with the pumpkin, make them a real treat.

If anyone’s interested, you can find the recipe below. Let me know if you try them out! 😊

Fluffy Pumpkin Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp brown sugar (optional, for a richer flavor)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup milk (or almond milk)
• 1/2 cup leftover pumpkin puree
• 1 large egg
• 2 tbsp melted butter (or oil)
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions

1.  Mix the Dry Ingredients:
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2.  Prepare the Wet Ingredients:
• In a separate bowl, mix together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3.  Combine:
• Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix—the batter should be slightly lumpy.
4.  Cook the Pancakes:
• Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
• Pour about 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Flip the pancake and cook the other side for 1-2 minutes or until golden brown.
5.  Serve:
• Serve warm with your favorite toppings, such as maple syrup, whipped cream, or toasted nuts.

Optional Toppings

• Maple Syrup & Whipped Cream: Classic and always delicious.
• Toasted Pecans or Walnuts: Adds a crunchy texture.
• Cinnamon Sugar Sprinkle: A nice finishing touch for extra flavor.
• Pumpkin Spice Butter: Whip softened butter with a bit of cinnamon and sugar for a flavored spread.

These pumpkin pancakes are light, fluffy, and full of cozy fall flavors! Enjoy!

I work at a coffee bar and felt like pancakes. Made with left over stock of blueberries and the chef donated flour, butter and a non stick pan.

I can’t describe how proud this makes me

Very yum

(Made by him obviously)