Cinnamon Apple Pancake Dippers Recipe (2024)

FAQs

Does milk instead of water make pancakes better? ›

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Using Baking Soda vs.

If your boxed mix doesn't already call for it, you can also add in a few eggs. The addition of the egg in your mix will give your batter a better texture, as well as more flavor. These pancakes will taste like you just ordered them from your favorite breakfast spot, but right at home!

You can add 2 tablespoons of brown sugar and about 1/2 teaspoon of cinnamon directly to the batter and cook as directed. Or you can make a cinnamon filling to swirl into your pancake as it cooks. For this method, mix brown sugar, cinnamon, and melted butter together.

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

However, it's not as tasty as you think, as they add small objects (after they've been thoroughly cleaned of course) such as buttons, rings, and coins. Each object has a special meaning, for example, if you find a shiny coin in your pancake, you're deemed very lucky and will end up rich!

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.