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Geoffrey Gould's "World Famous"
Pancakes [recipe]

Note:
Taught to me when I was a boy, this recipe for pancakes was passed down to me from my father. The original recipe is the "Regular" size, and easily feeds four people, three people generously. The "Lesser" amounts came from my own painstaking experimentation.
Please note: made by me, these pancakes have been consumed by Americans, Canadians, Britons, Australians and (around the time the Berlin Wall came down), by a pair of Russians...

Enjoy them as well!

    Ingredients:
  • Bisquick
    (originally it was Golden Griddle mix, which seems no longer to be available)
  • Eggs
  • Milk (up to 2% does nicely, though generally I use skim milk, with either a ¼ cup whole milk, or a dollop of Half & Half)
  • Butter
  • Sugar (optional)
  • Nutmeg
    (optional)
Most important meal of the day

Amounts per serving/s
Regular (3-4 people)
3 eggs
3 cups Bisquick
2 ½ cups Milk
5 tablespoons Butter
1 tablespoon Sugar
(optional)
dash of Nutmeg
(optional)
Less (2-3 people)
3 eggs
2 cups Bisquick
20 ounces Milk
5 tablespoons Butter
½ tablespoon Sugar
(optional)
dash of Nutmeg
(optional)
Even Less (2 people)
2 eggs
1 cup Bisquick
14 ounces Milk
4 tablespoons Butter
¼ tablespoon Sugar
(optional)
dash of Nutmeg
(optional)
Pancakes for One
1 egg
½ cup Bisquick
¾ cup Milk
3 tablespoons Butter
1 teaspoon Sugar
(optional)
dash of Nutmeg
(optional)

Eggs Milk Butter Sugar Nutmeg Measuring Cups
Mixer Actual Proper Pancake Turner Batter being ladled onto griddle Griddle Log Cabin Syrup

    And So It Begins...
  1. Collect specified ingredients.
  2. Melt butter (microwave or if handy, use small butter-melter).
  3. Put griddle on stove and turn on heat to medium at this time. You want the griddle to be nice and hot when you start to pour your batter.
  4. Break eggs into mixing bowl, mix with stirrer or fork.
  5. Add to the eggs the milk and melted butter; mix with stirrer or fork.
  6. In multi-cup sized measuring container, place correct amount of Bisquick, Sugar (optional), and the dash of Nutmeg.
    • Do not be concerned about the nutmeg seeming "too much" as serving amounts decrease. It will not adversely affect the taste at any servings-amount level: just always use Just A Dash.
  7. Pour this into the mixing bowl which contains the mixed batter.
  8. Mix very well (best done with electric mixer).
  9. When completely mixed, place a dab of butter (or Crisco), onto hot griddle. If it does not sizzle instantly, the griddle is not hot enough.
  10. When griddle is ready, gently ladle onto the griddle a small/desired-size circle of batter; you can reduce the heat ever so slightly, to reduce overcooking.
  11. When the multitude of bubbles on the top have mostly burst, gently flip over the pancake using a proper pancake turner (often mistakenly called a spatula, which actually is a completely different utensil entirely...).
  12. Wait about 15 to 30 seconds, then flip it again to see how golden brown is the newly cooked side.
  13. When it is ready, place the pancake onto a plate; the beginning of a stack.
    • If you have a tall metal pancake cover over which to place and cover the pancake stack on the plate (with which to retain their warmth), so much the better.
  14. Ladle out the second amount of batter for the second pancake: essentially repeating steps 10-13.
  15. Depending on the size/length of the griddle (i.e., if the griddle takes up two burners), you can pour out two or three or more at a time.
  16. When the batter mixture is used up, separate the stack into servings onto separate plates for serving.
    • While syrup is optional, NON high-fructose syrup, such as Log Cabin, is the best choice.
    • Additional butter pats atop and/or between pancakes is recommended but optional.

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