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DebbieJ said:I love Alton Brown!!! DS and I watched one of his chocolate shows last week. He was making truffles. Mmmm..... then ds asked me when we were going to make chocolate.
Chef Kearns said:Don't use the same recipe for pancakes as waffles per Alton Brown. He did a show about it the other day. He is such a wacko! However, I don't like the waffles my husband makes out of the pancake mix. They don't taste quite right. The pancakes are great, but the waffles are a bit off. So why not look it up on www.foodnetwork.com ?
You sound like my DH. Cake is only there to carry the frosting to your mouth. And muffins should more accurately be called "butter sponges".raebates said:BTW, I think my guys are crazy. IMHO, waffles and pancakes are only vehicles for butter or syrup.
To make fluffy pancakes or waffles, use a recipe that includes baking powder or baking soda as a leavening agent. Be sure not to overmix the batter, as this can result in dense pancakes or waffles. Letting the batter rest for a few minutes before cooking can also help create a fluffier texture.
Yes, there are many egg-free pancake and waffle recipes available. Some common substitutions for eggs include using a flax or chia seed "egg," mashed bananas, or applesauce.
The best type of flour to use for pancakes or waffles is all-purpose flour. This type of flour has a medium protein content and provides the perfect texture for fluffy pancakes and crispy waffles. However, you can also use alternative flours such as whole wheat, almond, or gluten-free flour for a healthier or dietary-friendly option.
To prevent pancakes or waffles from sticking to the pan, make sure to use a well-greased or non-stick pan. You can also use cooking spray or butter on the pan before pouring the batter. Additionally, waiting until the pan is hot before adding the batter can help prevent sticking.
Yes, you can make pancake or waffle batter ahead of time. Keep the batter in an airtight container in the fridge and use within 1-2 days. If the batter thickens, you can add a little more liquid before cooking. You can also freeze the batter for up to 1 month and thaw it in the fridge before using.