Sambo's Pancakes

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Sambo's Pancakes - Sat, 09/23/06 5:21 AM

Does ANYBODY have some sort of recipe that resembles the one Sambo's Pancake House had?

These were my all time favorite, and IHOP had nothing on them.


John A
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RE: Sambo's Pancakes - Sat, 09/23/06 1:26 PM

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RE: Sambo's Pancakes - Sun, 09/24/06 4:49 AM
Pancake is a pancake is a pancake when it comes to chains..........
I dont think Sambos had anything on any other chain breakfasat place.
Dont ya just smother them with butter and syrup, how can you tell the diff, tween chain 'cakes, anyway?
Moot point to me..
But who am I to argue this?
I like mine with sausage inside.
Butter and any kind of syrup!

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RE: Sambo's Pancakes - Sun, 09/24/06 7:47 AM
I'm sorry I don't know the Sambo place, but my recipe is loved:
In a large bowl:

1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt.

Take a fork or whisk and stir these dry ingredients around about 5 times.
Now mix together in a separate bowl:

1 beaten egg
1 cup milk

Pour all that into the dry ingredients bowl and add:

2 tablespoons melted butter or margarine.

Mix together ONLY TILL MOISTENED and let it sit for 5-10 minutes.

Thats your batter.

I think my "secret" is I let it sit for 10 minutes, then I start making the pancakes.

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RE: Sambo's Pancakes - Sun, 09/24/06 11:55 AM
I do the same as above only I add one medium, finely chopped, raw OYSTER........!! no syrup on these cakes only butter, bacon and black coffee...................

Sonny Funzio
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RE: Sambo's Pancakes - Mon, 09/25/06 3:39 PM
I think one of the things in some commercial pancake recipes that gives them that different flavor is malt. (barley malt extract or syrup)

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RE: Sambo's Pancakes - Tue, 12/25/12 12:03 AM
Found this through a Google search, haven't tried it:
Shades of Sambo's Pancakes

2 eggs, separated (whites in a clean copper, stainless steel or glass bowl [DO NOT USE A PLASTIC BOWL, NO MATTER HOW CLEAN YOU THINK IT IS!], yolks in an 8-cup mixing bowl with a handle)
2 tablespoons sugar
18 ounces biscuit and baking mix (about 3 loosely spooned cups)
2 cups milk (any fat content; we use 2/3 cup of nonfat dry milk and 2 cups of water)
2 teaspoons vanilla extract

Heat electric griddle or electric skillet to 375 degrees F or heat a heavy skillet over medium heat while mixing batter.

Beat egg whites with a hand mixer on high speed to stiff peaks and set aside.
Cream sugar and egg yolks at high speed until lemony colored (about a minute). Add milk and beat 2 more minutes on high. Add biscuit mix and vanilla extract, mix on low speed until just blended (barley-sized lumps of mix are OK). Scrape beaten egg whites into batter and gently whisk in with the mixer switched off (ditto). Let stand 5 minutes.

Pour onto heated griddle or skillet, cook about 3 minutes before turning. Cook 1 to 2 minutes on second side. Serve with real butter and hot syrup.