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Pancakes

post #1 of 16
Thread Starter 

Microwave pancakes stink, made a hungry man pancakes from mix and they were light and fluffy but how long will they keep in the fridge and freezer?

post #2 of 16
They'll keep for a day or 2 but they'll never be as good as new. You can try to lightly griddle them with butter or warm them up on the oven. But they won't be light and fluffy ever again.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 16
Thread Starter 
That is disappointing, figured I could make a bunch then just pull out 3 at a time. How do frozen pancakes do it
post #4 of 16

if you want a more scientific answer, then providing your pancakes have light and fully set, then (opinion here - honestly I've never tried) then you should have no problem freezing them, and holding them there for a much longer period. When you want to reheat them, you need to ensure the starches "re-gelatinize", as they 'retrograde' at cold temps (which basically means they'll have a stale texture until heated properly), by bringing them back up to over a hundred Celsius. The issue is that if you're relying on the starches to hold the air, they'll probably collapse when reheating. You can compensate by using twice as much egg as the recipe recommends, which might taste a little eggy, but the proteins from the egg will act a net to capture the 'fluffiness' rather than the starches from the flour. Should be much safer reheating them. Give it a try and see how it goes. To be honest, for what it's worth, it only takes 2-3 minutes to make a semi-decent fresh pancake batter, not sure why you would ever need anything more convenient that that.

post #5 of 16
Quote:
Originally Posted by Dagger View Post

That is disappointing, figured I could make a bunch then just pull out 3 at a time. How do frozen pancakes do it
I don't know why you would bother with convenience here, a fresh batch of hungry jack pancakes is the fastest convenience food I can think of, defrosting pancakes and making a fresh batch take the same amount of time and effort.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 16
Try making a few from scratch and pouring the batter into ice cube trays. Pop out what you need.
post #7 of 16

My grandfather used to make pancakes from scratch.  He beat the egg whites till stiff and folded them in the batter.  They were the lightest, fluffiest pancakes I've ever had in my life.  I'd like to make them again sometime, but in the mean time Krusteaz is about as good as it gets.

post #8 of 16
Quote:
Originally Posted by Mike9 View Post

My grandfather used to make pancakes from scratch.  He beat the egg whites till stiff and folded them in the batter.  They were the lightest, fluffiest pancakes I've ever had in my life.  I'd like to make them again sometime, but in the mean time Krusteaz is about as good as it gets.

I tried their blueberry in a pinch. Not too shabby. Homemade are so dèlish
Edited by Cerise - 7/4/15 at 7:47am
post #9 of 16
Thread Starter 
Hungry man mixes don't need eggs, just water or milk. I do add some vanilla and little sugar.
post #10 of 16
Don't lose hope!
There is a NYC cafe? restaurant ? famous for their pancakes.
Has quite a bit of sour cream in the recipe, added last and gently folded in until halfway blended.
Still has bits of it floating around ( batter looks like very loose cottage cheese) .

I was never a pancake fan .....always so fluffy that it fell apart when the syrup hits it.
Until I made these.
Awesome flavor, fluffy but with a bit of tooth.
I froze a few and reheated in a slow oven with no problems.

Only drawback is the site I got it from altered the formula to "correct" some sort of abnormality ( yeah most likely copywrite infringement lol).
I had not yet bothered to save it just a quick print and stuck it in a cookbook.
Have looked in every book on the shelf.....
Did a pretty extensive Google search with no results (tried one likely suspect , no good).

Anyone have any clue where this recipe is ?

Mimi
post #11 of 16

Here's just one example of what you're ingesting with a prepackaged mix:

 

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, POTASSIUM BICARBONATE, CALCIUM CARBONATE, CORN STARCH, EGGS, MONO AND DIGLYCERIDES, POLYSORBATE 60, CORN SYRUP SOLIDS, SODIUM CASEINATE, MALTODEXTRIN, PALM OIL, IRON, NIACIN, VITAMIN B6, RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, VITAMIN B12.

 

>

 

Best made from scratch, with fresh toppings - fruit etc.

 

On occasion, I liked a neighborhood joint for red velvet topped with mascarpone, etc., but have to be more careful about my diet now (sugar/carbs).


Edited by Cerise - 7/4/15 at 11:26am
post #12 of 16
Thread Starter 
Quote:
Originally Posted by Cerise View Post

Here's just one example of what you're ingesting with a prepackaged mix:

 

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, POTASSIUM BICARBONATE, CALCIUM CARBONATE, CORN STARCH, EGGS, MONO AND DIGLYCERIDES, POLYSORBATE 60, CORN SYRUP SOLIDS, SODIUM CASEINATE, MALTODEXTRIN, PALM OIL, IRON, NIACIN, VITAMIN B6, RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, VITAMIN B12.

 

>

 

Best made from scratch, with fresh toppings - fruit etc.

 

On occasion, I liked a neighborhood joint for red velvet topped with mascarpone, etc., but have to be more careful about my diet now (sugar/carbs).


Yes it makes you wonder how they squeeze all this into the box. Remember when Breyers ice cream used to say, milk eggs sugar, have you read their labels lately. No one has died with a pancake in their mouth so im not worried.
post #13 of 16

I get really lost why anyone uses these pre-packaged pancake mixes. It's not rocket science mixing together a bit of flour, baking powder, and milk with an egg and a bit of butter. Is there something inconvenient about that? They're all ingredients you'll probably have kicking around, right?

post #14 of 16
Thread Starter 
Quote:
Originally Posted by chris.lawrence View Post

I get really lost why anyone uses these pre-packaged pancake mixes. It's not rocket science mixing together a bit of flour, baking powder, and milk with an egg and a bit of butter. Is there something inconvenient about that? They're all ingredients you'll probably have kicking around, right?

I have tried using a receipe from Mark Bittman when he said better to make yourself, easy but not better. Hungry Man mix wins
post #15 of 16
Thread Starter 

if your adding blueberries or chocolate, peanut butter chips should it be done after the pancakes are poured sprinkling on top or into the mix.

post #16 of 16

I put them into the batter.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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