Instead of milk, powdered buttermilk with a cup of water works very well. I also do a sugar, vanilla cinnamon mix which is pretty awesome. I then serve with cherry syrup as a special treat. Others do Strawberry syrup and swear its like eating a pancake version of strawberry shortcake.
Hi Paul, Thanks for the delicious alternative suggestions. Happy baking!
I substituted in a flax egg and add a tsp of vanilla extract. Overall the pancakes texture was perfect but I thought they were much too sweet for my liking. Next time I'll try half as much sugar. Otherwise a great recipe!
*SUGAR* Sugar Is Key
I followed the recipe (almost) I sifted the flour like it said plus added a tsp of vanilla I didn't realized I had forgotten the sugar until half of the batter was used the pancakes were still edible, so I added a 1 tbsp to the remaining batter AND that THINNED the batter, who knew.
100% Vallejo, Sugar is key. We're glad you were able to save the pancakes. Thanks for sharing and happy baking!
Hi, I will be making these with fresh orange juice, orange zest and white chocolate. I will drizzle it with orange glaze. Had this in The Bada Bean in Tally and were the BEST!
No baking soda needed?
Hi Karen, No ma'am. No baking soda needed. Happy baking!
I’m always confused about whether or not to measure the flout and then sift it. Or to sift the flour and them measure it. Please assist.
Hi Julie, Because the flour will settle and compress after packaging and during shipment you should always sift, then measure unless a recipe specifically tells you not not. Happy baking!
Please consider providing weights for the ingredients.
HI Judi, This is certainly a practice are putting in place. You will start seeing weights and measures soon. Happy baking!
I made this pancakes many times. If your dough is too thick make sure you sift your flour BEFORE measuring. Good luck.
The pancake batter was thicker than a cake batter. I don’t know how one and a quarter cup of liquid an egg is not going to make this very thick with 2 cups of cake flour. And yes I did sift it. I finally tried something to save this, I added some fresh squeezed orange juice to the batter. It helped immensely.
Hi Nancy, Thanks for bringing this to our attention. We will pass the info on to The Kitchen for a test run on the recipe. have to say, orange juice in pancake batter is an interesting alternative...Happy Baking!
Can this recipe be substituted to make waffles?
Hi JWA, This is a great question. Pancake and Waffle recipes are pretty different. I have posted here for you, fresh off The Kitchen's Waffle Iron, a delicious Belgian Waffle recipe. Come back and let us know if you try it out. Happy Baking!
Belgian Waffles
Making Belgian Waffles at home is cinch with Swans Down.
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 6 Belgian-style waffles
INGREDIENTS
2 ¼ cups sifted Swans Down® Cake Flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
3 eggs, separated
1 ½ cups whole milk
⅓ cup unsalted butter, melted +more for brushing the waffle maker
1 1/2 teaspoons vanilla extract
DIRECTIONS
-Preheat waffle maker.
-Sift flour, sugar, baking powder and salt together. In a second bowl whisk egg yolks, milk, butter and vanilla.
-Add the flour mixture to the egg-milk mixture and whisk until just combined.
-Whisk egg whites until soft peaks form, about 3 minutes.
-Fold egg whites into batter, being careful not to overmix.
-Pour ¾ cup batter onto grid of hot waffle iron. Close and cook according to the manufacturers’ instructions or until waffles are golden brown and crisp. Repeat with remaining batter.
-Serve immediately with toppings of your choice.
View Comments
Instead of milk, powdered buttermilk with a cup of water works very well. I also do a sugar, vanilla cinnamon mix which is pretty awesome. I then serve with cherry syrup as a special treat. Others do Strawberry syrup and swear its like eating a pancake version of strawberry shortcake.
Hi Paul, Thanks for the delicious alternative suggestions. Happy baking!
I substituted in a flax egg and add a tsp of vanilla extract. Overall the pancakes texture was perfect but I thought they were much too sweet for my liking. Next time I'll try half as much sugar. Otherwise a great recipe!
*SUGAR* Sugar Is Key
I followed the recipe (almost) I sifted the flour like it said plus added a tsp of vanilla I didn't realized I had forgotten the sugar until half of the batter was used the pancakes were still edible, so I added a 1 tbsp to the remaining batter AND that THINNED the batter, who knew.
100% Vallejo, Sugar is key. We're glad you were able to save the pancakes. Thanks for sharing and happy baking!
Hi, I will be making these with fresh orange juice, orange zest and white chocolate. I will drizzle it with orange glaze. Had this in The Bada Bean in Tally and were the BEST!
No baking soda needed?
Hi Karen, No ma'am. No baking soda needed. Happy baking!
I’m always confused about whether or not to measure the flout and then sift it. Or to sift the flour and them measure it. Please assist.
Hi Julie, Because the flour will settle and compress after packaging and during shipment you should always sift, then measure unless a recipe specifically tells you not not. Happy baking!
Please consider providing weights for the ingredients.
HI Judi, This is certainly a practice are putting in place. You will start seeing weights and measures soon. Happy baking!
I made this pancakes many times. If your dough is too thick make sure you sift your flour BEFORE measuring. Good luck.
The pancake batter was thicker than a cake batter. I don’t know how one and a quarter cup of liquid an egg is not going to make this very thick with 2 cups of cake flour. And yes I did sift it. I finally tried something to save this, I added some fresh squeezed orange juice to the batter. It helped immensely.
Hi Nancy, Thanks for bringing this to our attention. We will pass the info on to The Kitchen for a test run on the recipe. have to say, orange juice in pancake batter is an interesting alternative...Happy Baking!
Can this recipe be substituted to make waffles?
Hi JWA, This is a great question. Pancake and Waffle recipes are pretty different. I have posted here for you, fresh off The Kitchen's Waffle Iron, a delicious Belgian Waffle recipe. Come back and let us know if you try it out. Happy Baking!
Belgian Waffles
Making Belgian Waffles at home is cinch with Swans Down.
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 6 Belgian-style waffles
INGREDIENTS
2 ¼ cups sifted Swans Down® Cake Flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
3 eggs, separated
1 ½ cups whole milk
⅓ cup unsalted butter, melted +more for brushing the waffle maker
1 1/2 teaspoons vanilla extract
DIRECTIONS
-Preheat waffle maker.
-Sift flour, sugar, baking powder and salt together. In a second bowl whisk egg yolks, milk, butter and vanilla.
-Add the flour mixture to the egg-milk mixture and whisk until just combined.
-Whisk egg whites until soft peaks form, about 3 minutes.
-Fold egg whites into batter, being careful not to overmix.
-Pour ¾ cup batter onto grid of hot waffle iron. Close and cook according to the manufacturers’ instructions or until waffles are golden brown and crisp. Repeat with remaining batter.
-Serve immediately with toppings of your choice.