Making Pancakes from a Waffle Recipe?

[BeckyM]

I'm hoping for some advice. I thought the Banana-Cinnamon Waffles recipe from May looked really good, but DH doesn't like waffles (and I'm not sure I could find the waffle iron anyway). I was thinking of just making pancakes, but I was wondering if I can use the same recipe or if I need to modify it slightly. To make the pancake batter would I need more or less liquid? More or less baking powder? Something else? Any thoughts would be appreciated. Thanks!

Becky :)

[stacy7272]

I remember reading that in order to take a pancake recipe and make waffles with it, one would need to add a bit of oil. Maybe, using this logic, I would leave out some of the butter in this recipe to limit the spread of the batter when making pancakes.

I've never actually done this before so hopefully someone else can chime in with some advice too. Here is the recipe for reference:

Banana-Cinnamon Waffles
From Cooking Light


Crown these lightly spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of maple syrup. Buckwheat flour adds a somewhat tangy, robust nuttiness.

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Yield: 8 servings (serving size: 2 waffles)

NUTRITION PER SERVING
CALORIES 215(31% from fat); FAT 7.4g(sat 3.3g,mono 1.9g,poly 1.4g); PROTEIN 7.3g; CHOLESTEROL 65mg; CALCIUM 133mg; SODIUM 205mg; FIBER 3.4g; IRON 1.9mg; CARBOHYDRATE 31.1g

Melissa B. Williams
Cooking Light, MAY 2005

[BeckyM]

Stacy -- thanks for your thoughts, and for posting the recipe so others can use it for reference. Anyone else have ideas?

Becky :)

[valchemist]

I would have said the same thing. I would probably just omit all or 2/3 of the butter.

[Beth]

Our family favorite pancake recipe is also our favorite waffle recipe without any of the butter. I would omit most or all of the bitter also.

[BeckyM]

I'm glad there's a concensus! I guess I'll mix up the batter without any butter and see what the consistency is. If it seems a little thick, I'll add a small amount of the melted butter. Otherwise, I'll just go ahead and try cooking the pancakes.

Thanks for all the advice!

Becky :)

[sneezles]

I'm sure it's too late for breakfast today but I would have left the recipe as is. I figure the ground flaxseed is already subbing for some of the fat. Of course I'd use whole milk too.

Thanks for posting the recipe because I must have missed it in the magazine...think I'll make them tomorrow.

[sneezles]

Well, I made these this morning but with a couple of changes. I didn't have any buckwheat flour so I used organic pumpernickel, didn't have a banana so I used a tsp of vanilla, I used whole milk and all the butter listed. I got 16 3 1/2-inch pancakes that are very tasty and DH said it was almost like eating a muffin. I also snuck in a tbs of nutritional yeast...
You have to be careful since flaxseed browns much quicker so I cooked them at a much lower temp than I would have regular pancakes. I have frozen the extras (it's just DH and myself in the mornings).

[funniegrrl]

Pancake batters always have SOME fat -- that's what keeps them from sticking to the pan. Even in a non-stick pan they'd stick if there was absolutely no fat. Waffle batters have MORE fat because the pan is not flat and it needs more help to prevent sticking.

[Beth]

My experience:
Pancake batters may not have added fat. Mine has only the single egg yolk, then you add melted butter to make waffles. An egg or milk in the recipe may be it.

I've made waffles with too little fat in them, and they didn't stick so much as they were soft. The added fat helps them have that crispy outside and tender inside.