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Recreating Diner Pancakes

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I've been interested in making pancakes for years. I've used three recipes on three separate occasions and never seem to get the results I'm looking for. They always seem not sweet enough. Adding sugar doesn't seem to give it the correct sweetness. Too cloy. Anyone have a recipe that rivals the best flapjack joints?

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  1. Oh, if anybody has a recipe or technique for this, I'd love to hear it too. I love me some diner pancakes.

    1. Add a little maple syrup to the batter,

      1 Reply
      1. re: greygarious

        I've tried using maple syrup and maple flavoring in my batter and I get better results with the maple flavoring in texture and taste.

      2. I either use Alton Brown's buttermilk pancakes or a yeast raised pancake recipe, so neither of those would likely be sweet enough for you.

        1. Here's a link to another thread that might help:
          http://chowhound.chow.com/topics/548295

          The original topic was malted milk powder, but the original poster gives a recipe (at end of discussion) for diner pancakes. She uses malted milk powder, which I can confirm is a great addition.

          I have been using this brand of malted milk for a while now, and have found it to be the best:
          http://www.ctlcolfax.com/maltedmilk.htm

          Good luck!

          1. I like my pancakes on the sweet & fluffy side too- try this
            http://canitasteitnow.blogspot.com/20...

            1. We've been using the recipe / ratio from the new cookbook Ratio for the last several weeks, and we love it! You can find a book review on Chow with the ratios. If you have a food scale, it works great. Basically, we use 2 eggs, 8 oz. flour, 8 oz. milk, 2 t. Baking Powder, pinch of salt, 1 T sugar. Mix and cook the usual way. Add-ins the last couple weekends have included chocolate mini-chips, peanut butter chips, blueberries, and leftover diced nectarines/sauce from a shortcake. Perfectly fluffy pancakes every time.

              1. my pancakes got exponentially better when i started separating the yolks from the whites, whipping the whites to peaks, then folding them into the rest of the batter at the last minute.

                the pancakes are so fluffy, porous, and hospitable to maple syrup. yes, that's right: the world's first hospitable pancake.