Cracker Barrel's Pancakes

Jim · #1 12-09-2001, 06:59 PM

The Cracker Barrel has, by far, the best pancakes. I have tried to replicate their recipe and preparation, with limited succes. To summarize, the pancakes are a bit crunchy around the edges with a characteristic dark 'band' around the perimeter.They are extremely light in consistency, almost crepe-like.
Thus far, I have concluded they use margerine as the cooking medium rather than merely using pan spray. I have come close to the 'light-ness' by barely mixing the batter. However, I can't, yet, replicate the taste. I use 1 1/2 cups of flour, 2 T sugar, 1t baking soda, 1 egg and 1 cup of milk.
Any help from anybody that has ever worked or visited there? Thanks!

Svadhisthana · #2 12-10-2001, 09:14 AM

Check out the books by Todd Wilbur-"Top Secret Recipes". I think he covers restaurant recipes as well as grocery store items. check out the web site too. www.topsecretrecipes.com

Good Luck.

Also, you might even want to ask them at the restaurant the next time you are there-some places will give out their recipes.

CalicoSkies · #3 12-11-2001, 08:27 PM

My father fries his pancakes with a combination of butter and bacon drippings, when I asked him he said a few spoonfuls of bacon grease. I wonder if that is what adds the crispness and browning? I love Dad's pancakes, but never had Cracker Barrel's to compare.

Marzoli · #4 12-12-2001, 02:49 PM

I've never had the pancakes--my husband likes them. But I've always wondered what it is in Cracker Barrel's food that upsets my stomach. I like the taste, but my tummy hates it! I keep suspecting sugar, salt, grease. I especially like their beef stew and cornbread--mundane of me, I guess, but it sure tastes good on a cold day!

Jim · #5 12-13-2001, 05:40 PM

Thanks for the input. The only info I could muster out of the waitress was that they don't use lard or bacon drippings, only a vegetable-based shortening (a/k/a margerine). So, I will continue my quest to 'break the pancake code'. Wish me luck...

mudbug · #6 12-13-2001, 06:09 PM

Quote:

Are recipes available for the items on your menu?
Grandma never gave away her prize recipes, and neither do we! But we do appreciate your interest.

From the Cracker Barrel Web Site

Haven't had those pancakes either but you might want to try this and see what you think. If you do, let us know how you like them....

International House of Pancakes Pancake Recipe from TSR

Ingredients:
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

4. When the edges appear to harden, flip the pancakes. They should be golden brown.

5. Cook pancakes on the other side for same amount of time, until golden brown.

Makes 8 to 10 pancakes.

CalicoSkies · #7 12-16-2001, 03:29 PM

Jim, I just found this site with a bunch of yummy sounding pancake recipes. The recipes are from bed and breakfasts from around the USA. Lots of neat recipes!

http://www.bbonline.com/recipe/pancakes.html

Jim · #8 12-20-2001, 08:26 AM

Calico,
Thanks for the lead. I will start playing and let you know if I find "the one."
-J

Marzoli · #9 12-20-2001, 10:37 AM

cchiu--your IHOP pancake recipe got me a new electric griddle. My husband loves pancakes, and as soon as he saw that recipe, he was ready for a big plateful. Haven't cooked them yet, but this weekend ...

kokopuffs · #10 12-20-2001, 11:17 AM

I get fluffier pancakes when using RUMFORD BAKING POWDER as opposed to the Calument brand. RUMFORD BAKING POWDER seems much more active. Get RUMFORD and you'll see better results. You can purchase it at better food stores.

mudbug · #11 12-21-2001, 12:58 PM

Marzoli,

LOL! Nothing like breaking in new kitchen equipment! Would love to know how it turns out. Keep us informed!

You might like this too:

Belgian Waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream

Combine the flour, baking powder, confectioners' sugar, oil, milk and egg yolks. Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix). Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes. Repeat with the remaining batter. Top with the fruit and whipped cream and serve hot. Yield: 8 waffles.

Kimmie · #12 12-22-2001, 08:03 AM

Your belgian waffle recipe is very similar to mine except for the confectioner's sugar. I always used extra-fine sugar but I definitely will try this version as soon as I find my belgian waffle maker!

shroomgirl · #13 12-22-2001, 10:31 AM

Buttermilk. yogurt or sour cream add tenderness to batters.
I can get the crispy edge using oil, but butter will give you the flavor....maybe a mix of both.
Try different flours....a soft wheat like White Lily...it's amazing the difference in baked goods, I'd assume it would be the same for griddle cakes.
***check out their store to see if they sell the mix....I wouldn't be surprised if they did....and you know the restaurants are using a mix not mixing their own.

CalicoSkies · #14 12-22-2001, 06:43 PM

Had lunch at Cracker Barrel today, and they sell pancake mix in their gift shop. Seemed pretty normal, but maybe Jim wants to try it out.

prcook · #15 06-07-2008, 09:38 AM

Has anyone used the cracker barrel pancake mix? How was it?