To quote Chef Tony from this thread:

"High Altitude Cooking - Complex question, for us to answer at this time, just like modifying recipes for diabetes is complex yet quite real and valid. However, my suggestion is seeking out cookbooks that deal with altitude cooking - I'm sure there are some good ones out there. From the top of my head, even Joy of Cooking talks about some general rules, but only general ones. I'm sure there is clearer information out there from sources that have tackled this issue for regional/practical reasons. But I like the fact you offer our forum a suggestion already. Go one step further, try YOUR modifications (note plural, for that's what cooking is all about - going to the drawing board more than once) and post the results. Rouxbe users can be teachers as well as users. As a teacher I often encourage my professional students to TEACH ME something I don't know. Let me know your results."

You may want to check out this thread as Ian P gives some good suggestions. Cheers!

Thanks for the link. I checked out some of the threads. I'll continue to post anything I learn about tweaking the recipes for high altitude. I went ahead and made the pancakes and added about 1 TBLS of extra flour. They came out great! Very tasty, light and fluffy! I went with Ricardo S' suggestion about the apple slices but left off the cheese. Just a few thin slices of apple on each came out delicious!!! Even my husband liked it. I can't wait to try the oatmeal raisin recipes. That looks really good!

Regarding baking at high altitudes, I just came across this bit of information from Bob's Red Mill that you might find somewhat helpful:

Here are some basic steps for high-altitude adjustments:
Baking Powder: Reduce each teaspoon by 1/8 to
Sugar: Decrease each cup by 1-2 Tbsp
Baking Soda: Reduce just like Baking Powder
Fats: No adjustments needed
Oven Temperature: Increase 25 degrees F
Cooking Time: Increase Slightly
Mixing: Be careful not to over mix. Do not over beat eggs.
Cookies: Usually no adjustments needed.
Yeasted Breads: Decrease the yeast by 1/4 tsp. Use less flour per cup of liquid. Yeast breads rise more quickly at higher altitude, so watch carefully. Bake at higher temperature, for less time.

For more in depth information, you might also want to pick yourself up a good cookbook that is specifically focused on high altitude baking. Hope this helps. Cheers!

i hesitated before making these pancakes. i was concerned about about the amount of baking powder there was in the recipe. after i made these pancakes i wondered what all the fuss was about. these pancakes were absolutely delicious.

they were fluffy and light, they were also quite filling. as a result there were a lot left over. i decided to freeze them as an experiment. i want to know how they will turn out after they have been reheated.

just one problem though, inspite of the pancakes being fluffy i don't think they rise the way they should have after all i had no buttermilk.
i think i will be using this recipe from now on.

i reheated those pancakes i places in the freezer in a toaster oven and it was delicious

I have made this recipe several times and it always comes out great. I store extra batter in the fridge wrapped tightly around the bowl. It lasts a few days.

I made them this morning and used a smashed up banana and mixed it in with the wet ingredients before incorporating it into the dry. Came out super delicious!!!! I love banana in pancakes. Probably my favorite variation!!!

The pancakes are very good and tasty. We don't eat them very often but when we do we pig out. I love to use different flavored syrup. Even some of the home made ones are nice. try them with butter and jalapano jelly, (Home made) between the cakes. Verry good.

We usually make pancakes from a discount boxed mix with ok results. (I know, I know... but at $2.50/box it was tough to resist!). Decided to try out this recipe side by side with the boxed mix and see what the difference was. Didn't have buttermilk so used regular whole milk. Cooked them side by side and then did the tasting. Well my hubby who didn't know which one was which couldn't tell them apart. I had a tough time as well but found the boxed mixed had a slight flour-y taste. Other than that, they were pretty close to identical in looks and taste. Basically - nothing special. Then bought some buttermilk and made this recipe again and the results were unbelievably different. With buttermilk, these pancakes are the BOMB!! Double or maybe even triple the height, delicious flavor, a tad crispy on the outside and soft and tender inside. Just beautiful results and no way we can go back to the boxed mix after this. Then today, made them again and added a small amount of vanilla extract just to see what that was like. Results with the vanilla - meh,,, I personally didn't like the alteration. To me it completely neutralized the tang imparted by the buttermilk to the point of being a bit boring compared to the taste with no vanilla. Still amazing pancakes though and will always make these from now on. Thanks for the great recipe!

Excellent that you ran your own taste test and we are happy that you enjoyed the pancakes. If you go a step further and calculate the cost, I'm sure you'll find that these pancakes are even cheaper than $2.50 a box. It's easy to rely on convenience foods, but so freeing when you can make them on your own. It doesn't take much time at all and you know exactly what goes into them. Great job! Cheers!

Has anyone tried this recipe to make waffles in a belgian waffle maker or would there be a variation of this recipe so do so?

I would not recommend this for Belgian waffles. Belgian waffles are a bit different and typically have whipped egg whites folded into the batter. There should be lots of authentic Belgian waffle recipes out there on the web. Cheers, Joe.

Hi, I've been away for a while, but ROUXBE is always on my mind!

I'm having a brunch this sunday and for the breakfast part I'm making pancakes (so glad you posted this on FB or I would not have found it!).

My question is how should I multiply this recipe, for 37 adults and 14 children, knowing that there will be other food? I'm doing a pancake bar and a salad bar. I hope this is not too complicated! thanks

This recipe makes 8 to 10 pancakes. Not sure what else you are serving but as long as there is other food, I'd prepare for about 1.5 to 2 per person (not all will have it). If you are not having much else, shoot for 2 to 3 per person.

Once you figure that out, then just multiply the recipe to reach your yield. Note: you'll need a good sized griddle to keep up with the demand, but they will be a hit. And don't forget to use buttermilk.

Have fun! Enjoy. Joe

WOW that response was fast. Since pancakes are on the heavy side, I decided to lighten the savory meal with a soup (butternut squash) and salad bar. I'm going to marinate chicken breasts so I'm currently reading up on the marinade lesson! Wish me luck. Oh and I'll be sure to report back on the pancakes! THX