poppy Posted February 4, 2008 Share Posted February 4, 2008 good luck with your biscuits poppy. here's hoping they do not come out lumpy and rock hard I'm a horriable cook Well the biscuits came out fine, I added some chopped onion, cheese, bacon and herbs, but the gravy ........is it really supposed to resemble white tasteless glue? I fed the rest to my chickens and even they just took a quick peck, squawked and went off to wipe their beaks. I think I'll stick to home-made gravy Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 4, 2008 Share Posted February 4, 2008 Well the biscuits came out fine, I added some chopped onion, cheese, bacon and herbs, but the gravy ........is it really supposed to resemble white tasteless glue? I fed the rest to my chickens and even they just took a quick peck, squawked and went off to wipe their beaks. I think I'll stick to home-made gravy LOL, can't teach a woman anything. Quote Link to comment Share on other sites More sharing options...
megan Posted February 5, 2008 Share Posted February 5, 2008 Well the biscuits came out fine, I added some chopped onion, cheese, bacon and herbs, but the gravy ........is it really supposed to resemble white tasteless glue? I fed the rest to my chickens and even they just took a quick peck, squawked and went off to wipe their beaks. I think I'll stick to home-made gravy Not really, I made some increadably "sexy" gravy the other night, just add a little more milk to thin it, light on the salt, heavy on the pepper. Just keep trying, but I did make my gravy from scratch. First time trying, and it came out awsome! Quote Link to comment Share on other sites More sharing options...
poppy Posted February 6, 2008 Share Posted February 6, 2008 Well done Megan. We don't put milk in gravy, I'll have to try that. I'm OK at making gravy from scratch, but this was a packet of Biscuit Gravy Mix that my American sister-in-law had given me. I was asking Muggle what you could do with it, but OH has told me in no uncertain terms what I can do with it, so it now resides in the rubbish bin Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 7, 2008 Share Posted February 7, 2008 Just good old fashioned American pancakes: 1 3/4 cup unsifted all purpose flour 1/4 cup fine cornmeal 1 tsp baking soda 1/4 tsp salt 3 tbls sugar 3 tbls butter (melted) 1 tbls canola oil 2 large eggs (or egg beaters) 1/2 tsp vanilla 11/3 cup buttermilk Mix all dry ingredients together. Mix melted butter, oil, eggs, and vanilla together. Blend in buttermilk with the "wet" ingredients. Mix dry and wet ingredients together. Coat griddle with a little olive oil and cook pancakes until done. Serve with pure maple syrup, if available. Quote Link to comment Share on other sites More sharing options...
poppy Posted February 7, 2008 Share Posted February 7, 2008 OK Muggles, I accept that's what you THINK pancakes are, and very nice they sound too. And I promise to try your recipe as soon as I can get some cornmeal. Now you've gotta promise to try a REAL pancake recipe. REAL Pancakes 4 ozs flour pinch salt 1 tsp baking powder 2 eggs approx 1/2 pint milk Sift flour and salt. Add eggs and milk, beat well, gently stir in baking powder. Make the mix pretty thin, like runny cream. Pour into jug. Heat a heavy frying pan and melt some butter in it. Pour in enough mixture that will coat the whole bottom thinly, when you tilt it all round. Flip over when cooked and cook the other side. Sprinkle with sugar, lemon juice and a knob of butter. Roll up and devour (I'll even let you have them with maple syrup, but you've gotta try the lemon juice and sugar first.) Watch for indigestion Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 7, 2008 Share Posted February 7, 2008 OK Muggles, I accept that's what you THINK pancakes are, and very nice they sound too. And I promise to try your recipe as soon as I can get some cornmeal. Now you've gotta promise to try a REAL pancake recipe. REAL Pancakes 4 ozs flour pinch salt 1 tsp baking powder 2 eggs approx 1/2 pint milk Sift flour and salt. Add eggs and milk, beat well, gently stir in baking powder. Make the mix pretty thin, like runny cream. Pour into jug. Heat a heavy frying pan and melt some butter in it. Pour in enough mixture that will coat the whole bottom thinly, when you tilt it all round. Flip over when cooked and cook the other side. Sprinkle with sugar, lemon juice and a knob of butter. Roll up and devour (I'll even let you have them with maple syrup, but you've gotta try the lemon juice and sugar first.) Watch for indigestion Cast Iron or non-stick frying pan. How many pancakes does it make. Quote Link to comment Share on other sites More sharing options...
poppy Posted February 7, 2008 Share Posted February 7, 2008 I use cast iron, but either should be fine. Probably makes about 8. Quote Link to comment Share on other sites More sharing options...
Michelle Posted February 8, 2008 Share Posted February 8, 2008 I've never used baking powder.. just plain flour, eggs and milk. Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 8, 2008 Share Posted February 8, 2008 I've never used baking powder.. just plain flour, eggs and milk. Try baking soda. It will make the pancakes lighter and fluffier and better eating. Quote Link to comment Share on other sites More sharing options...
Michelle Posted February 10, 2008 Share Posted February 10, 2008 Thanks muggle, but I kinda like mine just the way they are! Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 10, 2008 Share Posted February 10, 2008 Thanks muggle, but I kinda like mine just the way they are! It doesn't surprise me. I can't get you to try John Steinbeck either. Quote Link to comment Share on other sites More sharing options...
Guest ii Posted February 16, 2008 Share Posted February 16, 2008 Okay... to break up those two before they get into a fight about proper definition of pancakes (I grew up with both, so I'm pulling Switzerland here, one was called simply 'pancakes' and the other 'magic pancakes') I'm going to get us back to topic. Which is breakfast. So.... for my, er.. breakfast? brunch? lunch? oh, who cares, I just got up, so it's still breakfast! I am having coffee with soy milk and a smoothie of wheet yoghurt, banana and rasberries. Quote Link to comment Share on other sites More sharing options...
poppy Posted February 22, 2008 Share Posted February 22, 2008 Muggle, bought me some cornmeal yesterday, so I'm going to give your pancakes a crack over the weekend. Forgot the maple syrup and don't have buttermilk but I think ordinary milk will be much the same, don't you ? Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 22, 2008 Share Posted February 22, 2008 Muggle, bought me some cornmeal yesterday, so I'm going to give your pancakes a crack over the weekend. Forgot the maple syrup and don't have buttermilk but I think ordinary milk will be much the same, don't you ? Milk will be ok but buttermilk makes them fluffier and tastier, but you are pretty close. make sure you pay attention to the recipe this time. Quote Link to comment Share on other sites More sharing options...
poppy Posted February 22, 2008 Share Posted February 22, 2008 Just because I turned cornmeal pudding into a dessert, and made tasteless, gluey PACKET gravy ....... Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 22, 2008 Share Posted February 22, 2008 Just because I turned cornmeal pudding into a dessert, and made tasteless, gluey PACKET gravy ....... please let us know how the pancakes turned out. Quote Link to comment Share on other sites More sharing options...
poppy Posted February 24, 2008 Share Posted February 24, 2008 Muggle's Good Old-fashioned American Pancakes The cornmeal gives these a really nice flavour. My mixture was much too thick (probably because I was using metric rather than imperial measures) so I thinned it down quite a bit. I'm going to make them again when I buy some maple syrup. They are quite similar to our pikelet recipe. Have you tried these? Pikelets 1 egg 1/4 c sugar 3/4 c milk (approx) 1 cup flour 1 tsp baking powder 1/4 tsp salt 1 oz butter Beat egg and sugar until thick and add with milk to sifted dry ingredients. Add melted butter. Mix until smooth, cook in spoonfuls on hot greased girdle or frying pan. When cooked, stack in folded tea-towel (this keeps them from going dry and tough) Serve with jam and whipped cream. Quote Link to comment Share on other sites More sharing options...
Kylie Posted February 24, 2008 Share Posted February 24, 2008 Yum, Poppy. I love pikelets. My Dad used to make them for a breakfast treat occasionally. Now we usually just buy them from a store. I must stop reading this thread - it only makes me hungry Quote Link to comment Share on other sites More sharing options...
Guest ii Posted February 25, 2008 Share Posted February 25, 2008 I must stop reading this thread - it only makes me hungry All these food-threads do that to me. Quote Link to comment Share on other sites More sharing options...
muggle not Posted February 26, 2008 Share Posted February 26, 2008 Muggle's Good Old-fashioned American Pancakes The cornmeal gives these a really nice flavour. My mixture was much too thick (probably because I was using metric rather than imperial measures) so I thinned it down quite a bit. I'm going to make them again when I buy some maple syrup. They are quite similar to our pikelet recipe. Have you tried these? Pikelets 1 egg 1/4 c sugar 3/4 c milk (approx) 1 cup flour 1 tsp baking powder 1/4 tsp salt 1 oz butter Beat egg and sugar until thick and add with milk to sifted dry ingredients. Add melted butter. Mix until smooth, cook in spoonfuls on hot greased girdle or frying pan. When cooked, stack in folded tea-towel (this keeps them from going dry and tough) Serve with jam and whipped cream. They really, really, need to be eaten with butter and maple syrup. If you can get buttermilk it will also improve them. I will save the Pikelet recipe and give them a try. Wonder how they would be with buttermilk instead of regular milk. Metric or Imperial? Quote Link to comment Share on other sites More sharing options...
poppy Posted February 26, 2008 Share Posted February 26, 2008 I will save the Pikelet recipe and give them a try. Wonder how they would be with buttermilk instead of regular milk. Metric or Imperial? I think they would be fine with buttermilk, I quite often add water to the milk because it seems to make things lighter. I don't think it really matters if you use metric or imperial, just make a mixture that will pour (but not TOO thin.) They are not as thick as your pancakes (no slur on pancakes intelligence ) You could have these with maple syrup if you liked, but they are nice with just butter (simply delicious with any kind of berry jam and whipped cream.) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.