vanilla in pancakes?

[Wisconsin Beth]

My pancake recipe does not call for vanilla. I added some anyway. And the pancakes seemed crisper with it in them.

My pan was too hot at first, but even once it cooled down, they did seem crispier.

My recipe was from the Better Homes and Gardens checkerboard cookbook. I substituted the flour and milk because dh can't eat gluten or dairy. I've been doing this as a direct substitution for several years without this issue.

Any thoughts?

[dee27]

I add vanilla because I like the flavor, but the reason the pancakes were crispier was probably the temperature of the griddle.

[Wisconsin Beth]

Nov 26, 2016 13:09:58 GMT -5 dee27 said:

I add vanilla because I like the flavor, but the reason the pancakes were crispier was probably the temperature of the griddle.

they seemed different with the vanilla. But you're probably right.

[countrygirl]

I've used vanilla think they taste better.

[wyouser]

Vanilla definitely adds flavor....will work in addition to the cinnamon on French Toast too.

[weltschmerz]

I always add vanilla.

[whoisjohngalt]

I've never made pancakes in my life - I will have to ask my husband...

[imanangel]

I always add vanilla to my pancakes and waffles, even if the recipe doesn't call for it. I just like the flavor it adds. 

[msventoux]

I ran out of vanilla extract, so I've been adding all sorts of other extracts to things recently since I'm too lazy to go to the store.  Anise, almond, pecan, rum.  It's mostly been good and a nice change, but some of the results have been...interesting. Some of the other extracts are much stronger than vanilla and you really don't need to add as much. 

[Tired Tess]

Vanilla fan here!  We always add a cap full. 

[dee27]

Anise is very strong. I add 1 teaspoon of vanilla to a cake mix if I do not bake a cake from scratch.

[Shooby]

Yes i have added it.

[Wisconsin Beth]

Rum in pancakes or waffles?

[chiver78]

I've never made pancakes from scratch, but I do banana bread often enough. that always gets vanilla extract, and I would imagine that pancakes would get the same flavor layers from adding it there too.

now boozy pancakes? that sounds fun. top those with whipped cream and some cinnamon/nutmeg, and count me in :-)

[dee27]

Has anyone tried vanilla syrup? Wm Sonoma carries it, but is too expensive ($16). I made my own: Simple syrup with 2 split, vanilla bean pods. Simple syrup is equal parts of water to granulated sugar. Simmer water and sugar until all of the granules are dissolved, add split vanilla bean pods and allow the pods to infuse the syrup. Remove pods and cool; scrape the vanilla bean and add to the syrup. Discard pods or save them in refrigerator for later use. Cool syrup, store in a glass jar, shake every day to distribute the vanilla bean. Refrigerate the cooled vanilla syrup.

The syrup can be used in recipes (milk shakes, over ice cream) to add flavor or as a syrup for pancakes or desserts. Add 2 Tablespoons of vanilla syrup to one cup of maple syrup and gently warm over a low heat. Cool to room temperature before using.

[rob base]

I like vanilla in my ice

[Lizard Queen]

Yeah, almond extract. Very rarely make pancakes, though.  Maybe over Christmas break.

[❤ mollymouser ❤]

Now I want pancakes.

[973beachbum]

Dec 4, 2016 23:54:24 GMT -5 dee27 said:

Has anyone tried vanilla syrup? Wm Sonoma carries it, but is too expensive ($16). I made my own: Simple syrup with 2 split, vanilla bean pods. Simple syrup is equal parts of water to granulated sugar. Simmer water and sugar until all of the granules are dissolved, add split vanilla bean pods and allow the pods to infuse the syrup. Remove pods and cool; scrape the vanilla bean and add to the syrup. Discard pods or save them in refrigerator for later use. Cool syrup, store in a glass jar, shake every day to distribute the vanilla bean. Refrigerate the cooled vanilla syrup.

The syrup can be used in recipes (milk shakes, over ice cream) to add flavor or as a syrup for pancakes or desserts. Add 2 Tablespoons of vanilla syrup to one cup of maple syrup and gently warm over a low heat. Cool to room temperature before using.

I don't ever just discard the vanilla pods after using and scraping out the beans inside!

We used to live near a natural foods store and could get vanilla beans pretty cheaply.  After I used them in cooking I would take the scraped out pods and put them in the canister with the granulated sugar.  It perfumed the entire tub of sugar. It smelled so good when you opened it!

A teaspoon of that sugar in something like a cup of tea was absolutely delicious!

[tskeeter]

Nov 26, 2016 13:05:39 GMT -5 Wisconsin Beth said:

My pancake recipe does not call for vanilla. I added some anyway. And the pancakes seemed crisper with it in them.

My pan was too hot at first, but even once it cooled down, they did seem crispier.

My recipe was from the Better Homes and Gardens checkerboard cookbook. I substituted the flour and milk because dh can't eat gluten or dairy. I've been doing this as a direct substitution for several years without this issue.

Any thoughts?

Alcohol.  Alcohol is used as a solvent/carrier for many flavorings.  Alcohol is also used in the America's Test Kitchen pie crust recipe because it adds moisture without contributing to gluten formation.  It is possible that even a teaspoon of vanilla flavored alcohol affects the chemistry of the "flour" you use for your pancakes.

If you like the crispy cakes, try adding some sugar.  Two or three teaspoons should do.  Sugar facilitates browning and should enhance crispiness.

I used to work in a plant that made pancake mix for a well known breakfast house chain in the northeast.  It was an outstanding pancake mix and folks used to line up when the QC lab was making pancakes to test the mix.  The special ingredients in that mix that weren't in other pancake mixes?  Vanilla and elevated amounts of sugar.

[Opti]

Dec 17, 2016 8:45:47 GMT -5 973beachbum said:

Dec 4, 2016 23:54:24 GMT -5 dee27 said:

Has anyone tried vanilla syrup? Wm Sonoma carries it, but is too expensive ($16). I made my own: Simple syrup with 2 split, vanilla bean pods. Simple syrup is equal parts of water to granulated sugar. Simmer water and sugar until all of the granules are dissolved, add split vanilla bean pods and allow the pods to infuse the syrup. Remove pods and cool; scrape the vanilla bean and add to the syrup. Discard pods or save them in refrigerator for later use. Cool syrup, store in a glass jar, shake every day to distribute the vanilla bean. Refrigerate the cooled vanilla syrup.

The syrup can be used in recipes (milk shakes, over ice cream) to add flavor or as a syrup for pancakes or desserts. Add 2 Tablespoons of vanilla syrup to one cup of maple syrup and gently warm over a low heat. Cool to room temperature before using.

I don't ever just discard the vanilla pods after using and scraping out the beans inside!

We used to live near a natural foods store and could get vanilla beans pretty cheaply.  After I used them in cooking I would take the scraped out pods and put them in the canister with the granulated sugar.  It perfumed the entire tub of sugar. It smelled so good when you opened it!

A teaspoon of that sugar in something like a cup of tea was absolutely delicious!

Nice. I just saw this about the cheap vanilla pods. I am jealous!

I tried flavoring sugar with rose geranium leaves one year. It worked, but not as well as I bet the vanilla pods did.