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Bureau of Silly Threads Presents: Pancakes & Waffles!
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Post# 601166   6/5/2012 at 10:49 (2,234 days old) by Ultramatic (New York City)        

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Which are your favorites? Mixes, recipes, toppings? C'mon, EVERYBODY loves crispy edged, buttery, fluffy pancakes or waffles!



This post was last edited 06/05/2012 at 15:27

Post# 601167 , Reply# 1   6/5/2012 at 11:00 (2,234 days old) by Ultramatic (New York City)        
Pecan-Oatmeal Pancakes

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1 1/2 cups of quick-cooking oats


1 Cup all purpose flour


2 Tab Brown sugar


2 Tea Baking powder


1/4 Tea Salt


1 1/2 Cups Milk


2 Eggs, lightly beaten


2 Tab Butter


1/2 Cup Chopped Pecans


In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Post# 601169 , Reply# 2   6/5/2012 at 11:06 (2,234 days old) by Ultramatic (New York City)        
Party Pancakes

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Post# 601170 , Reply# 3   6/5/2012 at 11:09 (2,234 days old) by franksdad (Greenville, South Carolina)        
I sure do!

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I use either Aunt Jemima's Complete buttermilk pancake mix or the pancake batter recipe in the old Better Homes and Gardens cookbook.  I also love the extra rich waffle batter recipe in the old BHG cookbook.  I love mine with real butter and Karo green lable syrup!   I also love the pancakes at IHOP and the waffles at Waffle House. 

Post# 601172 , Reply# 4   6/5/2012 at 11:16 (2,234 days old) by Ultramatic (New York City)        
Golden Dollar Pancakes

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Post# 601174 , Reply# 5   6/5/2012 at 11:18 (2,234 days old) by Ultramatic (New York City)        
Karo Syrup Green Lable!

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I haven't seen that around here in years!

Post# 601178 , Reply# 6   6/5/2012 at 12:00 (2,234 days old) by norgeway (mocksville n c )        
Green Label!

Is my favorite, I can't get it here either, but I can drive to Galax Virginia and get it, along with Duffs Hot Roll Mix, and Big Spring Mills Flour and cornmeal, so about once a month I go stock up!

Post# 601209 , Reply# 7   6/5/2012 at 14:01 (2,234 days old) by DaveAMKrayoGuy (Oak Park, MI)        
DaveAMKrayoGuy's Favorite Pancakes!

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To me, it's been Jiffy CORNMEAL Pancakes!!!!

Always use TWO boxes of Jiffy Cornbread Mix!!!!!!

-- Dave

Post# 601217 , Reply# 8   6/5/2012 at 14:27 (2,234 days old) by xraytech (S.W. Pennsylvania, near Pittsb)        

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Truthfully, I don't like pancakes

Post# 601220 , Reply# 9   6/5/2012 at 14:31 (2,234 days old) by washernoob ()        

I like my Pancakes waffle style.

I will use pancake mix and make pancakes and I just don't like em very much. However if I put the same batter in a waffle maker, it takes 100X better. Weird, but I just love my waffles!

Post# 601223 , Reply# 10   6/5/2012 at 14:45 (2,234 days old) by rp2813 (The Big Blue Bubble)        

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I think this thread might be headed in a briefs/boxers direction, so I'll hop on board to state I have always preferred waffles over pancakes.  They are more trouble and require specific equipment, but it's well worth it to me for the light and crispy results.

Post# 601230 , Reply# 11   6/5/2012 at 15:08 (2,234 days old) by mixfinder ()        
365 Degrees

I heat the Sunbeam electric skillet to 365 degrees.  In a bowl I place flour, sugar, salt, baking powder and add an equal portion of buttermilk to flour.  I stir them by hand just to combine leaving a few lumps. (Laundress thought I used a mixer on pancake and waffle batter while I only whip egg whites for waffle batter with a mixer, never the batter)  When the fry pan is ready I use a pastry brush to leave a light coating of fat just under the circular shape of the pancake.  The batter is dropped from a spoon and allowed to settle on its own.  When bubbles form on the uncooked surface and begin to pop its time to flip.  I use real butter and any brand of fake maple syrup.  I don't the real stuff as well.  Pancakes are best served straight from the pan or griddle without any wait or hold time.

In the pan are Mexican pancakes called buuelo and served with pear compote and Dolce le Leche.

This post was last edited 06/05/2012 at 18:54
Post# 601239 , Reply# 12   6/5/2012 at 15:29 (2,234 days old) by Ultramatic (New York City)        
Corrected the could I have forgotten waffles?

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I should be tied up and whipped!

Post# 601241 , Reply# 13   6/5/2012 at 15:31 (2,234 days old) by Ultramatic (New York City)        

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I think all Hispanic ethnic groups have a version of these fritters from Spain.

Post# 601256 , Reply# 14   6/5/2012 at 16:12 (2,234 days old) by arbilab (Ft Worth TX (Ridglea))        

I only ever found one satisfactory way to make pancakes. Shawnee mix (regional, Oklahoma) and a gas range with a griddle. Having neither now, Kroger microwave pancakes. The syrup is the important part, so I sprang $8 for a small bottle of real maple. Did maple trees join a union or something?

Post# 601264 , Reply# 15   6/5/2012 at 16:33 (2,234 days old) by Ultramatic (New York City)        
I grew up with Log Cabin

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But switched to real maple syrup long ago. It's pricey because it's so labor intensive. But nothing can compare to it. Everything else is just artificially flavored corn syrup. You think it's expensive here? In Spain it's a premium priced gourmet food item.

Post# 601272 , Reply# 16   6/5/2012 at 17:06 (2,234 days old) by washernoob ()        

Uhhh.... real syrup. We usually just have the Aunt Jemimas stuff. But sometimes my dad will come home with a big heavy glass bottle of real canadian maple syrup. Of course my mom doesn't approve of its price tag at any time.

With the first bite of waffle coated in it, is pure heaven! But eating too much can be sickening! Super sugary.

Post# 601276 , Reply# 17   6/5/2012 at 17:56 (2,234 days old) by polkanut (Wausau, WI )        

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I grew only having real syrup on the table.  My great-uncle & aunt started cooking syrup in 1932, and now their son and grandson do it.  In fact, their grandson Brian, (my 2nd cousin), makes his living cooking and selling the stuff.  He has contracts with several regional supermarket chains, and is certified by the WI Dept. of Agriculture.


Post# 601298 , Reply# 18   6/5/2012 at 19:38 (2,234 days old) by MattL (Flushing, MI)        

We each have our favorite way of cooking. I only use real maple syrup, can't tolerate anything else- life is too short for fake syrup. But I also only use Hungry Jack pancake mix, original version. I only fry my pancakes on my trusts old Frigidaire griddle, heated for 3 minutes on medium high heat then coated with a bit of vegetable oil.  I love the lacy brown type of pancakes, hate the ones that are evenly brown.

Post# 601317 , Reply# 19   6/5/2012 at 20:38 (2,234 days old) by Ultramatic (New York City)        
Blueberry-Cornmeal Pancakes

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Sift together:

1 c. cornmeal
3/4 c. sifted flour
3 Tbsp sugar
1 tsp soda
1 tsp salt


Add 1/2 c. blueberries – (drained) fresh or frozen, thawed, and mix and add following:


Add 1 1/4 c. buttermilk
2 eggs (beaten)
2 Tbsp. veg. oil

Mix & fry on 400°

Post# 601321 , Reply# 20   6/5/2012 at 20:49 (2,233 days old) by countryguy (Astorville, ON, Canada)        

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I make my pancakes from scratch - I don't like any of the mixes. I find them to be too sponge like. Call me weird, I also don't like maple syrup - I use corn syrup on my pancakes and waffles. I've got 2 jugs of home made maple syrup that were given to me in my freezer.


Post# 601324 , Reply# 21   6/5/2012 at 21:02 (2,233 days old) by Ultramatic (New York City)        
Vintage Waffle Recipes

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Post# 601348 , Reply# 22   6/5/2012 at 22:25 (2,233 days old) by ronhic (Canberra, Australia)        
Keeping them crisp

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Being an Australian, waffles aren't something that we're traditionally brought up with....

Now, Kelly provided a fantastic recipe a little while ago that I've made and loved. But how to keep them hot without them going soggy is my biggest worry???

Post# 601351 , Reply# 23   6/5/2012 at 22:38 (2,233 days old) by petek (Ontari ari ari O )        

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Love waffles, love pancakes.. I prefer thinner pancakes though, more crepe-like, that's how my granma made hers and taught me. She'd roll them up and drizzle them with lemon or lime juice and then sprinkle sugar over them.
When I'm too lazy I keep a box of Krusteaz in the fridge

Post# 601362 , Reply# 24   6/6/2012 at 00:02 (2,233 days old) by arbilab (Ft Worth TX (Ridglea))        

You can make good maple (flavor) syrup for virtually nothing. It's been a while, but the recipe is like boil a cup of sugar in a cup of water to desired thickness, flavor (to taste) with 1tsp maple extract and 1/2tsp vanilla extract. It's better than the corn syrup/cellulose gum/sodium benzoate/hexametaphosphate stuff on the shelf AND you know exactly what's in it.

Post# 601635 , Reply# 25   6/6/2012 at 22:23 (2,232 days old) by Ultramatic (New York City)        
Old Fashioned Pancakes:

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  • 1 1/2 cups all-purpose flour 

  • 3 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 tablespoon white sugar

  • 1 1/4 cups milk

  • 1 egg

  • 3 tablespoons butter, melted


  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Post# 601639 , Reply# 26   6/6/2012 at 22:52 (2,232 days old) by rp2813 (The Big Blue Bubble)        
how to keep them hot without them going soggy

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Pancakes or waffles?


Waffles are easy.  Just keep them in a low oven.


Pancakes are a different story.  I think they are best served immediately.

Post# 601649 , Reply# 27   6/7/2012 at 00:11 (2,232 days old) by ronhic (Canberra, Australia)        
Just keep them in a low oven.

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Tried that and they went soggy/soft...and yes, they were on absorbant paper

Post# 601741 , Reply# 28   6/7/2012 at 12:07 (2,232 days old) by joeekaitis (Rialto, California, USA)        
Ran outta Bisquick . . .

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. . . so I had to improvise. Came out purty good.

6 ounces all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tbsp. powdered buttermilk (if desired, substitute 1 cup liquid buttermilk and omit water)

1 egg
1 tbsp. sugar
1 tsp. vanilla extract
1 cup water
1 tbsp. melted and cooled butter (if unsalted, add 1/4 to 1/2 tsp. salt to dry ingredients)

Heat nonstick electric griddle or electric skillet to 375 degrees F (or a nonstick skillet or griddle over medium heat for 10 minutes while the batter rests).

Combine dry ingredients (flour through powdered buttermilk) in an 8-cup batter bowl or measuring cup. Aerate for about a half-minute with an electric hand mixer on low speed.

Beat egg and sugar in a separate bowl for 3 minutes on high speed (this aerates and denatures the egg, preventing a "scrambled egg" flavor note). Add water and vanilla extract, beat 1 more minute on high.

Add egg mixture and melted butter to dry ingredients. Gently whisk until combined with the mixer switched off. Let rest 10 minutes before baking (about a 1/2 cup of batter per pancake on a 375 degree griddle).

Makes about 6 pancakes.

Post# 601742 , Reply# 29   6/7/2012 at 12:14 (2,232 days old) by joeekaitis (Rialto, California, USA)        
Waffle porn, anyone?

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(cue the syntho-funk)

Post# 601750 , Reply# 30   6/7/2012 at 12:42 (2,232 days old) by MattL (Flushing, MI)        

funny I've always hated Bisquick for pancakes and waffles, always seemed to have a mealy gritty texture to the finished product.  The only use I have for Bisquick is for Strawberry Shortcake, other than that it sits in the cupboard.

Post# 601758 , Reply# 31   6/7/2012 at 13:36 (2,232 days old) by franksdad (Greenville, South Carolina)        
Waffle Porn

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You're an evil tease Joe!

Post# 601840 , Reply# 32   6/7/2012 at 23:14 (2,231 days old) by lotsosudz (Sacramento, CA)        
Baking Pancakes

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I actually do not fry my pancakes, I like them like my Mother, and Grandmother made them, baked. They both taught me to put about a cup of salt into a clean lined, or plain cotton cloth and tie it up with twine. You heat your cast iron griddle over medium heat until thoroughly heated. Before you pour batter on to the griddle, you run your salt mop over the griddle a couple of rounds, then pour your batter on the
griddle. Once that pancake is off the griddle, repeat the steps again. It will keep your griddle clean, and keep your pancakes from sticking. Usually. like any other method, the first one is a bust. Pancakes will come out golden brown, and will not be heavy or greasy, and your griddle stays clean. Make sure you double or triple the cloth before filling it with salt. Don't ask me why this works, but it does very well. This method has been used in my family for about 150 years, and is still being used today. The cloth will get slightly burnt looking, but unless it burns through completely,it will still work. Call me crazy, but it works!

Post# 601842 , Reply# 33   6/7/2012 at 23:29 (2,231 days old) by joeekaitis (Rialto, California, USA)        
Baked? You mean, like this?

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Ungreased Infinite Circulon round griddle on a portable induction cooktop. How's that for uniform browning?

Post# 601860 , Reply# 34   6/8/2012 at 00:51 (2,231 days old) by Ultramatic (New York City)        
David, that's a really interesting concept...

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I'd like to try that. Works only with a cast iron pan?

Post# 601936 , Reply# 35   6/8/2012 at 11:50 (2,231 days old) by Maytagbear (N.E. Ohio)        
To keep

waffles warm and crisp....low oven, but do not cover them. In fact, I put them directly on the (clean!) rack. Of course, if you keep them in the oven more than 15 minutes or so, you might have to apply a bit more butter or syrup or my preference, jam to them- such a tragedy. ;)


Post# 601942 , Reply# 36   6/8/2012 at 13:05 (2,231 days old) by franksdad (Greenville, South Carolina)        
I had to give in...

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I couldn't wait until tomorrow morning so I went to the local Waffle House for lunch today.  Hot crispy waffle with bacon!  Man it was good!

Post# 602165 , Reply# 37   6/9/2012 at 12:35 (2,230 days old) by Ultramatic (New York City)        
Log Cabin 1955

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Post# 602184 , Reply# 38   6/9/2012 at 14:31 (2,230 days old) by norgeway (mocksville n c )        
Salt Trick!

It works equally as well on an aluminum griddle! I do this also.

Post# 603088 , Reply# 39   6/12/2012 at 18:09 (2,227 days old) by MattL (Flushing, MI)        

Here is a shot of the way I like my pancakes, kind of lacy golden brown and fluffy.

Post# 603166 , Reply# 40   6/13/2012 at 03:52 (2,226 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)        

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your waffle close up, is that a GE print??

Post# 603485 , Reply# 41   6/14/2012 at 02:48 (2,225 days old) by Ultramatic (New York City)        
Matt, those look deeeelicious!

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Some pancake recipes from Life Magazine, 1959:




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Post# 605989 , Reply# 42   6/24/2012 at 14:02 (2,215 days old) by Ultramatic (New York City)        
Richer Waffles (1961)

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Richer Waffles:



• 3 eggs
• 1 1/2 cups buttermilk*
• 1 teaspoon baking soda
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract



1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a bowl, combine the baking soda, flour, baking powder and salt with a whisk.
3. Using a mixer, beat in the softened butter until it’s distributed throughout the dry ingredients. Add buttermilk, eggs, and vanilla extract. Mix until batter is combined, do not over mix.
4. Pour the batter onto the waffle iron and cook.

*No buttermilk? Create ‘soured milk’ by adding a tablespoon of vinegar to milk and letting it sit a few minutes.

Post# 606057 , Reply# 43   6/24/2012 at 19:15 (2,215 days old) by polkanut (Wausau, WI )        

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My Grandma Wilde cooked with sour milk alot and here's how she made hers.  Measure 4 tsp. white vinegar into a 1 cup measuring cup and add enough sweet milk to equal 1 cup.

Post# 606060 , Reply# 44   6/24/2012 at 19:26 (2,215 days old) by Yogitunes (New Jersey)        

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Ralph thinks too much like

and I am trying hard to keep this thing clean.....I hate to eat a waffles that are soft or soggy.....prefer them firm and stacked with the syrup oozzzing down the side.....

I-HOP...isn't that where the waitresses only have one leg?.....

Post# 606062 , Reply# 45   6/24/2012 at 19:34 (2,215 days old) by norgeway (mocksville n c )        
Old Fashioned Aunt Jemima Pancakes!

I found this a while back, it really is a good clone of the old Aunt Jemimas that had 4 flours, To me, they have not been the same in years..
2 cups unbleached plain flour
4 TBSP each..rye flour,corn flour,rice flour.
2 tsp baking soda
1 tsp salt
2 TBSP sugar
1/2 cup buttermilk powder
2 tsp oil.."I used more like 1 TBSP"
2 eggs
Milk to mix, about 3/4 cup
These are a very close copy of the original,I usually quadruple the recipe so I have some on hand, it is like going back in time!!

Post# 606572 , Reply# 46   6/26/2012 at 23:20 (2,212 days old) by Ultramatic (New York City)        
Blue Corn Pancakes

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup blue cornmeal
  • Pinch salt
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 1/2 to 2 cups milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup fresh blueberries, plus more for garnish
  • 2 to 3 bananas, peeled and sliced
  • Orange-Honey Butter, recipe follows
  • Cinnamon Maple Syrup, recipe follows
  • Confectioners' sugar, for garnish


Preheat a nonstick griddle. Preheat the oven to 200 degrees F.


Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.


Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.

Orange-Honey Butter:

  • 3 cups fresh squeezed orange juice
  • 2 sticks butter, slightly softened
  • 2 tablespoons honey
  • Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Cinnamon Maple Syrup:

  • 2 cups pure maple syrup
  • 2 to 3 cinnamon sticks

Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.


@ Hans: I am trying your Old Fashioned Aunt Jemima pancake recipe. I'd sure like to remember how they used to taste.

Post# 989978 , Reply# 47   4/8/2018 at 21:29 by DaveAMKrayoGuy (Oak Park, MI)        
AMKrayoWaffle Time!

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Just bought my little waffle maker (I'm going to call "the Boob") and here are my first waffle-ettes:

(Bonus: AMKrayoCinnamon Rolls!)

-- Dave

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