Another disastrous Disaster Chef project here for you today. This week it’s snickerdoodle pancakes. Remember my post about making snickerdoodles, and how I didn’t have any cream of tartar? Well, I got some. And I made snickerdoodles again, and they were everything a snickerdoodle should be. I was so inspired, in fact, that the next morning I decided I’d make snickerdoodle pancakes, which I’d seen on pinterest while searching for the cookie recipe.
First let me say, pancakes can be tricky. I did my fair share of burning them when I started making them a few years ago, and had a number turn out with raw centers. But my son LOVES pancakes, so I got better at them. In fact, now it’s one of the few things I consistently rock. I make all varieties—apple, pumpkin, banana, blueberry, plain…And my son loves them all. Because, let’s face it, I’ve become a pancake expert.
I was just cooking for my son and me this time, so I halved the recipe. It can be found here.
|Think this looks moist and soggy? It's worse!|
Author: Melissa @ No. 2 Pencil
Recipe type: Breakfast
- 1 cup of all-purpose flour
- 3 tablespoons of sugar
- 2 teaspoons of cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon of kosher salt
- 2 teaspoons of cinnamon
- ¼ teaspoon of freshly grated nutmeg
- 1 cup of sour cream
- 4 tablespoons of melted butter
- 1 egg, lightly beaten
- ¼ – ½ a cup of milk
- Combine dry ingredients in large bowl and whisk to combine.
- Add wet ingredients and whisk just until combined.
- Use ¼ cup of milk for thicker, fluffy pancakes. Add more milk for thinner, tender pancakes.
- Pour ¼ cup of pancake batter onto hot non-stick griddle.
- When edges of pancakes start to set, flip and cook until light golden brown.
- Serve with butter and warm cinnamon vanilla glaze.
- Makes about 16 pancakes.
I don’t know if it was the cream of tartar (it seemed like it called for an awful lot), but the batter was this really weird gelatinous consistency. I did use plain yogurt in place of sour cream, since I didn’t have a container of sour cream on hand. But I’ve used this substitution lots of times, and it’s always worked fine. In fact, I always use yogurt in pancakes, because it gives them a wonderful tender quality. This time, not so much.
|Waiting, and waiting, for this to solidify...|
|The one that looked good.|
These things would not cook! Even though the second one looked beautiful, it was all gooey in the middle too. I tried adding more liquid, then more flour, then turning the pan on the lowest setting, which couldn’t burn anything if you left it all day. I left a pancake in there on low for about 20 minutes, even putting a lid on it so the top would cook, even if it turned out cake-like. No. It NEVER cooked. It just solidified the gelatinous goo.
This was a huge disaster, unless you like really gooey, gummy, sour pancakes. I will never make it again.
The cinnamon glaze was good, though.
Warm Cinnamon Vanilla Glaze
Author: Melissa @ No. 2 Pencil
Recipe type: Glaze
A warm cinnamon vanilla glaze to serve on top of Snickerdoodle Pancakes.
- 1 cup of powdered sugar
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of cinnamon
- 3-4 tablespoons of milk
- Whisk all ingredients together in a small bowl. Warm in small pan over low heat.