Cracker Barrel's Pancakes - Page 2

I worked there, the mix is pre packaged and you the add water, mix, wait 10 mins for the batter to rise, than whisk it smooth.

 

Bleucheese is right on about the 400 degree flat top grill but when I worked there (7years ago) we used real butter :)

I get similar results using Krusteaz brand mix, and adding more water then the directions specify to make it pourable.  Maybe even better results will be achieved with a 400 deg griddle... I don't generally griddle pancakes that hot!

I know this thread is old, but I thought I would have some points to add.

Our household loves pancakes, we have them at least once a week, and at least 50% of the time it is for a quick dinner.

These pancakes are big and fluffy.

I use a non-stick electric griddle set to almost 400º about 390º, I cook two 7-8" pancakes at a time, that is a enough for one person usually. To pour the mix on the griddle I use a 1/2 cup measure.

1st make faux buttermilk, it works better in this recipe because the reaction is better.

• 2 1/2 cups of faux buttermilk, shake well in sealed container and let sit 15-30 min, shaking a few times.
(Use white vinegar instead of lemon juice, 1 tsp per cup. White Vinegar again causes a better reaction during cooking). It doesn't hurt to make a little extra so instead of 2.5 make 2 3/4 using 3 tsp of w.v.

• 2 cups All Purpose Flower
• 2 heaping tsp of Baking Powder
• 2 tsp of Baking Soda
• 5 tbs of sugar
• 2 tsp of kosher salt
• 1/8 tsp of vanilla extract
• 6 tsp of melted butter
• 2 eggs, (separate yoke & whites, beat whites to almost fluffy)

Optional: fresh nutmeg

Makes enough for 4 people, 2 big pancakes each and maybe one or two more.

Combine dry ingredients, if you want to sift you can, I don't own a sifter, so I usually just mix, but have been known to shake the dry ingredients through a strainer with fine mesh.

Add about half the faux buttermilk, melted butter and egg yoke. To mix I use a wooden dough whip, you can simply use a spoon. I like the whip because I can easily control thickness. After you achieve the right thickness/texture, pour the egg whites in and fold in with rubber spatula.

You know the right thickness when you pour batter mix and write a D in the batter before it disappears in batter.
Gently fold in the egg whites, don't beat the batter.

To cook, When you turn on griddle, spray or use a paper towel to coat with veg oil, when finally hot, lightly coat again with oil. Using a 1/2 c measure, pour out batter. Again on batter thickness, you will know its correct, when you pour the batter on the griddle and after the initial flow the sides start to build up and expand. To thin batter, and the sides don't build up and expand, instead the batter just keeps flowing until its all too thin. Re-coat the griddle for each set of pancakes.

I read the ingredients on the back of the pancake mix. There is a degree of corn flour in the recipe.  Every "copy cat" recipe I have read has not included it.  Maybe you might want to try adding a little. 

 

I was searching for the recipe this morning and found your site. 

 

Let me know if this works.

you need a secret decoder ring to read the recipe.

Cracker Barrel uses a bit of rye flour and cornmeal in their batter. The cormeal gives the pancakes their characteristic crispy edges. I will post a "Cracker Barrel-style pancake recipe sometime this week. Please check it out at  (link deleted, PM for info)

Hey mudbug,  Just wanted to update that I gave your pancake recipe I try and it was delish!

I also made the alton brown version and it was fluffy but kinda dense or thick tasting.  It is very similar to the cracker barrel recipe posted here.  But nothing quite the same as the cracker barrel.  I did use melted butter on my pan so it did give a light brown (uneven) and not the signature ring and crisp edge as cracker and barrel restaurant. 

 

Hey Jim:  I am interested trying the recipe from Jamison's book, A Real American breakfast.. 3 cups AP flour and 1/3 cup corn meal... 1 quart buttermilk, 2 eggs, separated.. etc.  Can someone downize it so smaller portion since I only keep about 2 cups or less of buttermilk on hand and that is too much flour for me.

 

Also separating egg whites and whipping into soft peaks in the morning is really loud in the morning and it doesn't make that much of a difference when you only make a few pancakes; since I freeze the rest.  I kinda want a no fuss breakfast.

 

Still trying to mimic cracker and barrel pancakes but their box mix does use 3 diff flours. cornmeal, ap flour, and rye.. any one has any updates?
 

deltadude,

Your recipe seems to have a lot of leavening for only 2 c of flour.  According the bakewise book, baking soda is 4x stronger than baking powder (which already has soda in it).  so, you are using 2 heaping tsp of baking powder and 2 tsp of soda?  Plus you are already whipping up the egg whites and folding them in.  Wouldn't that be way too fluff?  I am learning so much so please correct me. 

I just made a modified alton brown and his is similar to yours with less leaving..  His had enough fluff but was kind of thick as I would have liked. 

2 c AP flour

2 c. buttermilk

2 eggs (separtated and whipped the eggs whites)

1 tsp baking powder

1/2 tsp soda

3 tbs melted butter

1 tsp sugar
 

By the way,  I have made a strawberry souffle pancake before when watching diners, drive ins and dives.  That took more work since cook in cast iron skillet  then place into broiler but it was too rich too eggy for my taste.  But, it would be great if you want to impress out of town guest.  Here is a picture of it on my blog: http://redcherryontop.com/?cat=9