Someone posted a link with these Pam-Cakes in it and I have made them

O

orchid

Well-known member
a couple of time and really like them. However, they are just a bit on the light and fluffy side for me. I would like to make them just a bit more cakey but not to much as John is crazy about just as they are. I think I can find a happy medium in there somewhere but since I am such a dunce when it comes to baking I'm not exactly sure what to do. I believe I need to adjust the baking powder/soda ratio but not sure how or one or both. Can anyone help me out?

Pam-Cakes With Buttered Honey Syrup

Hands-on Time: 34 min.; Total Time: 34 min. Use a light hand when stirring the batter; overmixing will cause a rubbery texture. When using a griddle to cook pancakes, set the temperature dial to 350°.

Yield: Makes about 16 (4-inch) pancakes

1 3/4 cups all-purpose flour

2 teaspoons sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup butter, melted

Buttered Honey Syrup

1. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)

2. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001951498

 
If you wish more cakey "pamcakes" . . .

Lessen the amount of liquid in the recipe. I this case I would try dropping the buttermilk to 1-1/2 to 1-3/4 cups OR you could increase the flour to a full two cups.

 
Well, essentially you are making buttermilk pancakes with this recipe, . . .

I make them from scratch all the time. The thicker the batter, the more thick, or tall the pancake. The bubbles in the pancakes generally seem to be smaller when the batter is thicker also. You can get a less tall or thinner pancake with thick batter, but you must spread the batter out on the cooking surface to do so.

I use both baking powder and baking soda; using both gives a better rise and more even crumb in the finished pancakes

My husband likes thin, rather flappy pancakes (flapjacks, Ha!) and so I use a higher liquid to dry ingredients ratio, and maybe an extra egg, so that they will hold together a little nicer. I still use the BP and baking soda, but the batter is much thinner and so the pancakes' bubbles' airiness is much more pronounced, the bubbles are bigger and so more likely to collapse and make a thinner pancake.

And remember, batter with thicken upon standing, especially if you have mixed the pancakes correctly, that is if you have only mixed until all the dry ingredients are wet.

 
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