Original Pancake House Apple Pancake Recipe (2024)

FAQs

What are original pancake house pancakes made of? ›

Of course, we only use real eggs and separate the whites from the yolks to order. Our buttermilk pancakes are low fat. We make them from scratch using a low fat powdered buttermilk, and a low fat powdered skim milk. We also only use hardwheat unbleached flour.

Chef and writer Shani Fryer explains, "Recipes call for both when an acid-based chemical reaction is necessary to provide rise. Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance.

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets Cratinus and Magnes wrote about pancakes in their poetry.

Our recipes demand only the very finest of ingredients, such as 93 score butter, pure 36% whipping cream, fresh grade AA eggs, hard wheat unbleached flour, and our own recipe sourdough starter. Our batters and sauces are made fresh in each kitchen every day.

Original Pancake House Apple Pancake (1 serving) contains 96g total carbs, 95g net carbs, 28g fat, 37g protein, and 918 calories.

German Apple Pancake Leftovers

If you happen to have leftovers, they can be reheated in the microwave for 30 seconds to 1 minute until warm. Be careful of overheating the leftovers as like most bready products, they can get hard if overheated.

One medium pancake (5" across) made from scratch provides 93 calories, 2 grams of protein, 15 grams of carbohydrate, 0 grams of fiber and 2 grams of sugar. One large pancake (7" across) made from scratch provides 186 calories, 4 grams of protein, 30 grams of carbohydrate, 1 gram of fiber, and 5 grams of sugar.

Baking soda is also strong. Stronger than baking powder, in fact. If you accidentally use too much in a recipe, you'll be able to taste its metallic-like flavor.

What happens if you don't put baking soda in pancakes? ›

For baked goods that don't require too much leavening, such as cookies or pancakes, it's actually OK to leave out the baking soda completely — they just won't be as light and fluffy. If you do go this route when making pancakes, Gan recommends pouring less batter into the pan to cover the same surface area.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast.

INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE. CONTAINS WHEAT INGREDIENTS. MAY CONTAIN TRACES OF MILK.