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Post by mach12 on Dec 17, 2018 13:51:56 GMT -5
Anything would look great with a backdrop like that! But it is a damn fine pancake! Any tips on technique? Thanks Nana. I thought it was kind of distracting but didn't look at the photo until awhile later and by then the pancake was long gone. The only tips I can think of are to make sure the pan is good and hot and to make sure you follow the instructions to mix for at least 5 minutes. I think they might be talking about hand mixing but I use the whisk on my Kitchen Aid mixer, medium speed, and make sure the batter is really well aerated (I read somewhere that the batter likes to have plenty of air in it). I put the eggs and the rest of the liquid ingredients in the mixer bowl and whisk them to get them mixed well, then add the cinnamon, and then the flour. At that point I set the timer for 5 minutes and let it do its thing. I slice the butter into 4 or 5 patties and put them in the hot pan and leave the pan in the oven while the mixer runs so the batter goes into a fully preheated pan. All the instructions in the recipes I've seen emphasize keeping the pan hot.
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Post by karitx on Dec 17, 2018 18:12:05 GMT -5
Mmmmm again! The pancake looks great, but it looks even better because of Pepper!
I will add that you can make these with fruit and/or nuts on the bottom, for a slightly different variation. Once the butter is nice and sizzly, spread diced apples across the bottom of the pan, then sprinkle them with cinnamon-sugar and pour the batter over it. I've done sliced bananas and walnuts, too, but the apples are my favorite.
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Post by mach12 on Dec 18, 2018 0:22:21 GMT -5
Mmmmm again! The pancake looks great, but it looks even better because of Pepper! I will add that you can make these with fruit and/or nuts on the bottom, for a slightly different variation. Once the butter is nice and sizzly, spread diced apples across the bottom of the pan, then sprinkle them with cinnamon-sugar and pour the batter over it. I've done sliced bananas and walnuts, too, but the apples are my favorite. We have a couple of hundred volunteer apple trees and I keep a few of them pruned so have bushels of nice apples. We dehydrate quite a few and then use them in all kinds of recipes and I'll bet they'd work great for this. That really, really sounds good! I'm getting too many eggs in the fridge again so had better get with the program and make some.
Edit: Thanks for the compliments on Pepper. I still walk in the kitchen and stop and just soak it all in sometimes. Stephanie does too and I love seeing that. She wasn't sure when I told her about these beauties but is totally sold on them now. John Chambers did an awesome job on our stoves no matter what the age or style and Pepper is just one example. I hope it honors him.
I don't know whether I mentioned it before but I use a stainless steel appliance cleaner called Magic Stainless Steel Cleaner to clean and protect all of the chrome. They claim that it's safe for chrome and aluminum as well as the stainless (which is a steel & chromium alloy). I deep clean with the spray and wipe the top down with the wipes every so often depending on how much messy, splattering stuff I've been making. It comes in red and white containers and you can find it almost anywhere, including Lowe's and Home Depot.
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Post by nana on Dec 18, 2018 17:15:14 GMT -5
Mmmmm again! The pancake looks great, but it looks even better because of Pepper! I will add that you can make these with fruit and/or nuts on the bottom, for a slightly different variation. Once the butter is nice and sizzly, spread diced apples across the bottom of the pan, then sprinkle them with cinnamon-sugar and pour the batter over it. I've done sliced bananas and walnuts, too, but the apples are my favorite. When you add fruit or nuts, do you turn it out of the pan like an upside-down cake? Or just cut wedges and kind of scoop it on out of the pan?
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Post by karitx on Dec 18, 2018 17:57:04 GMT -5
Mmmmm again! The pancake looks great, but it looks even better because of Pepper! I will add that you can make these with fruit and/or nuts on the bottom, for a slightly different variation. Once the butter is nice and sizzly, spread diced apples across the bottom of the pan, then sprinkle them with cinnamon-sugar and pour the batter over it. I've done sliced bananas and walnuts, too, but the apples are my favorite. When you add fruit or nuts, do you turn it out of the pan like an upside-down cake? Or just cut wedges and kind of scoop it on out of the pan? I've never tried to flip it over. We either just cut it in two and put half on each plate or I make it in two smaller cast iron skillets (#5 size, maybe - I'll have to look) and eat them directly from the pans (that keeps them from collapsing quite so quickly). Here are some banana nut ones I made a while back in the smaller skillets. The banana nut combo seems to make it not puff quite as dramatically, but sometimes I have to keep the bananas from dying a slow death on the counter.
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Post by nana on Dec 20, 2018 19:11:36 GMT -5
I think I see some bacon over on the side. Have you ever tried to make these savory? Like maybe bacon, herbs,and cheese on the bottom?
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Post by karitx on Dec 22, 2018 20:27:45 GMT -5
I think I see some bacon over on the side. Have you ever tried to make these savory? Like maybe bacon, herbs,and cheese on the bottom? No, I haven't, but I think it would work. You should try it and report back to us.
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Post by chipperhiker on Jan 5, 2019 18:32:14 GMT -5
Going back to that pictu8re, mach12... HOLY COW, your stove is a stunner! Congratulations on Pepper. She's (he's?) a beauty.
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Post by mach12 on Jan 5, 2019 23:36:04 GMT -5
Going back to that pictu8re, mach12... HOLY COW, your stove is a stunner! Congratulations on Pepper. She's (he's?) a beauty. Thanks Chipperhiker. She's everything we expected and then some. I was all ready to restore our blue 90C until my wife saw a picture of Lydia Shire's red BZ in an article Pooka posted: stylecarrot.com/2009/04/30/spotlight-lydia-shires-kitchen-collection/. I think the German pancakes come out better in a Chambers and possibly for the same reason as she mentions on the chocolate cake.
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Post by chipperhiker on Jan 6, 2019 22:12:21 GMT -5
Well, I admit that I am a total sucker for the Chambers pastels, but Pepper is truly a beauty. I love the look of the BZs. Congratulations on a job very very well done.
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Post by mach12 on Jan 7, 2019 0:44:41 GMT -5
Well, I admit that I am a total sucker for the Chambers pastels, but Pepper is truly a beauty. I love the look of the BZs. Congratulations on a job very very well done. A heck of a lot of the credit goes to Dwayner. Like the adapters he built to convert the burners to C series so I could use grates that don't ride on the cooktop and wear away the chrome. You give him a challenge on a Chambers and he's like a dog with a bone!
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Post by nana on Jan 31, 2019 17:23:20 GMT -5
I finally made one of these last night! I don't know why it looks kind of like a whack-a-mole with those bubbles popping up, but it was great for supper. (And used up 6 eggs, hooray!) I did it plain, with the lemon juice and powdered sugar. I was out of bacon. Next time: Chopped bacon on the bottom, and an herbal, savory pancake. I'm thinking maybe chives, they're lighter than onions in both flavor and weight.
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Post by mach12 on Feb 1, 2019 1:05:56 GMT -5
Well, I admit that I am a total sucker for the Chambers pastels, but Pepper is truly a beauty. I love the look of the BZs. Congratulations on a job very very well done. Chipperhiker - I meant to mention one other thing. I think I've mentioned before that I'm a Navy veteran and all of the history and traditions are kind of there for life. One of them is the term BZ, or Bravo Zulu. That's a high compliment to us anchor clankers. Your congratulations on the BZ and a job well done are a better fit than you knew!
en.wikipedia.org/wiki/Bravo_Zulu
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Post by mach12 on Feb 1, 2019 1:17:44 GMT -5
I finally made one of these last night! I don't know why it looks kind of like a whack-a-mole with those bubbles popping up, but it was great for supper. (And used up 6 eggs, hooray!) I did it plain, with the lemon juice and powdered sugar. I was out of bacon. Next time: Chopped bacon on the bottom, and an herbal, savory pancake. I'm thinking maybe chives, they're lighter than onions in both flavor and weight. They're so good! I had mine look almost identical to yours, I think on my first try, and my best guess was that either I didn't have stuff at room temperature or that I didn't beat the eggs and the batter long enough so now I do both just to be sure.
I really like the idea of onions and savory too. Gotta try that. I grow sweet onions that are really mild but they don't store very well so I end up dicing and dehydrating a bunch and freezing a bunch. I think I'll try putting some of them in the bottom of the preheated pan just before I pour in the batter.
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Post by chipperhiker on Feb 1, 2019 16:38:50 GMT -5
They all look so wonderful. I haven't made these in years, but they are delicious. And fun. I used to make them in small cake pans, but they liked to stick (this was in my pre-cast iron days), so they kind of fell out of favor in my house because, well... cleanup.
Then I had them in a restaurant and they came to the table in #5 cast iron skillets. Ah ha moment, as I had since discovered the joy of cast iron! I immediately went out and found 2 sweet vintage pans (a Favorite and a Griswold) and then... well, life happened. Thank you all for the reminder that I need to get off my proverbial rear end and get those sweet little vintage #5s pans back in shape so I can make these again!
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Post by karitx on Feb 2, 2019 19:25:18 GMT -5
nana , I think your pancake looks wonderful and I bet it tasted great with the powdered sugar and lemon! I'm still curious about the savory version, though. chipperhiker , I recently found a 1950s 3-notch Lodge #5 at an estate sale. I exclaimed (loudly), "Oh, I don't have a #5! I need this!" Then I got home and found out that I actually had 2 other #5s, including another 1950s 3-notch Lodge. Oops. Obviously I now need one more #5 so we can serve Dutch babies to 2 guests for breakfast! mach12 , my uncle was in the Navy in WWII (and survived 2 ships that sank). I think he would have loved the term, "anchor clankers"!
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Post by nana on Feb 2, 2019 19:31:12 GMT -5
Well, I admit that I am a total sucker for the Chambers pastels, but Pepper is truly a beauty. I love the look of the BZs. Congratulations on a job very very well done. Chipperhiker - I meant to mention one other thing. I think I've mentioned before that I'm a Navy veteran and all of the history and traditions are kind of there for life. One of them is the term BZ, or Bravo Zulu. That's a high compliment to us anchor clankers. Your congratulations on the BZ and a job well done are a better fit than you knew!
en.wikipedia.org/wiki/Bravo_Zulu
Maybe the Navy was on their mind when Chambers named their new model? That would be even more fun for you, Mach12! As far as the pancake goes...I did my eggs and flour and all in a blender. Maybe it didn't put in enough air? I don't have a working stand mixer and I didn't want to hang around with the hand mixer for 5 minutes. I have a tag sale Kitchen Aide that needs to be re-done, and my mom's old Sunbeam Mixmaster that needs to be re-done, but not the knowhow or the gumption. One of these days. They're on The List. Along with my vintage fridge, still a deadster in the basement. I have issues, I guess
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Post by chipperhiker on Feb 2, 2019 19:58:09 GMT -5
Karitx, I've been known to do a lot of similar things! And yes, now you need another for guests. LOL.
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Post by nana on Feb 12, 2019 15:06:38 GMT -5
The savory pancake was excellent! Made it last night with caramelized onions, and diced ham in the pan, and with chives, dill, salt and pepper and a tablespoon of horseradish in the egg mix. It came out yum, except the horseradish was barely noticeable. I guess when it's cooked it must really lose its character. I am so happy for this recipe, it lends itself to so many variations and I always have eggs!
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Post by karitx on Feb 17, 2019 20:11:32 GMT -5
That sounds delicious, Nana! I need to remember to try this for supper soon!
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