Sunday, November 15, 2009

John Andrews' Pancake Recipe

The following recipe is a favorite from many years of cooking in the Andrews kitchen. We use the KitchenAid mixer with the wire whisk to blend the dry ingredients when making this recipe. It can be handy and much quicker than sifting. This is quicker and easier than any other way we have tried.

I had a good recipe for buttermilk pancakes using powdered buttermilk. My father, Phil, had a good recipe for whole wheat buttermilk pancakes. He thought his was better than mine. I thought mine was really good. So we had a bake-off. His won! These are really good.

These pancakes have been used for years as the basis for the Boy Scout Valley Forge Council Troop 260 pancake breakfast in Concordville, Delaware County, Pennsylvania just outside Philadelphia.

One time at the Boy Scout pancake breakfast after it became popular because the pancakes were so good, we ran out of mix just before the end of the breakfast. One of the men from the troop went to the local grocery store and bought some boxes of Aunt Jemima pancake mix. We almost didn't use them, but one of the last people to eat asked for seconds and we sent out the Aunt Jemimas. She sent them back! "There was someting wrong with them," she said. We explained what happened and all had a good laugh.

Buttermilk Pancakes

This recipe uses whole wheat pastry flour as well as regular all-purpose flour for the tenderness that the low gluten flour can give. The dry ingredients are mixed and stored until ready to make pancakes. Then make the pancakes in any quantity using the dry mix, eggs, buttermilk, oil or melted butter and vanilla. Note: 1 cup = 16 Tbs.

To make the dry mix, blend the following in the Kitchenaid mixer bowl with the wire whisk:
4 cup all-purpose flour
4 cup whole wheat pastry flour
1/2 cup sugar
4 Tbs baking powder
2 tsp baking soda
2 Tbs salt
1/2 cup toasted wheat germ
Keep this mixture dry and cool and it will store for several months.

To make pancakes, mix these wet ingredients and add to the number of cups of dry ingredients shown in the table below.

Number of Servings 2 4 6 8
Cups of liquid buttermilk 3/4 1-1/2 2-1/4 3
Tablespoons of oil or melted butter 3 6 9 12
Eggs 1 2 3 4
tsp Vanilla 1/4 1/2 3/4 1
Cups of dry mix 1 2 3 4

Stir lightly to just moisten the dry ingredients. Mixture will be thick and lumpy. Drop by spoonfulls on a lightly greased griddle. Turn when the edges appear dry and the bubbles are about to break. Serve warm with butter and syrup and sausages, orange juice and coffee.

Try this. Make enough for 6 with 3 cups of mix, add 1-1/2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves to the dry mix and whisk it in with the wire whisk on the mixer. Use liquids for 6 servisngs plus 1/4 cup molasses. Bake over lower heat as these will burn easily. Serve with lemon sauce and cream cheese or sour cream.

For 124 lbs of pancake mix, use the mixer to mix together the following ingredients and store in plastic bags weighing 25 oz each. You might try to con a friendly baker into using his large mixer to do this for you. It will take a while, so be prepared to pay for the service. If you want to do it yourself, use double the recipe above for 8 servings. Mix in the mixing bowl and bag 25 oz into plastic bags. You will need a kitchen scale for weighing the bags.

     50 lbs white all-purpose flour
50 lbs whole wheat pastry flour
8 lbs sugar
3 lbs salt
5 lbs baking powder
2-1/2 lbs soda
5 lbs wheat germ
13 oz vanilla (Yes, mix this in with the dry ingredients!)
80 1-gal plastic bags

When ready to make pancakes for the pancake breakfast, use

      1 bag mix
8 eggs
2 quarts buttermilk
3/4 cup melted butter

Mix the ingredients in a pot until just moistened. Don't mix too much. Drop by spoonfuls onto a hot lightly greased griddle. I cut the batter out of the pot with a large spoon and lay it onto the griddle rather than plop it down. These are so thick it won't spread much after it is placed on the griddle. Never mash pancakes while cooking. Don't even look underneath or they get tough. Serve hot with syrup, sausage, juice and coffee or milk. Don't spill on the guests. Servers and cooks must be clean and work quietly.

This quantity will serve quite a few people, say 600 or so, but it is over 1000 servings. You should have about 124 lbs of dry mix or about 80 bags of mix, each of which will make enough for 16 servings, or 1280 servings. Hungry people will take advantage of the all-you-can-eat program, so servings are hard to guess.

Last updated on November 15, 2009 by John Andrews.
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