Pancakes 5

* Exported from MasterCook *

PANCAKES 5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
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-ÿÿÿ
-(makes ca. 8 4" ones)

Ingredients:

1 cup loosely packed flour 1 tblsp baking powder 1
egg 1/2 cup milk 1/2 cup water 1 tblsp oil (canola
seems to be the healthiest) 1. Whisk flour and baking
powder (I sift 'em together, but if you don't have a
sifter, no problem).

2. Whisk egg, oil, milk and water together (seems to
mix better if mix egg, oil and milk first, then add
water).

3. Stirring liquid, slowly whisk in flour and baking
powder mix. Don't over whisk, as this'll toughen the
pancakes. A few lumps are okay. Slowing adding flour
and baking power mix makes this step a bit easier.

4. Pour on a hot griddle (see below on determining
temp.). I use about 1.5 spoonfuls of a large serving
spoon and use the back of the spoon to spread out the
mixture a bit so its not so thick that they don't cook
through. Turn when bottom is turning dark (too bad
they don't make clear pancake griddles). Using the
corner of the turner, knock several holes in the
pancakes. Done when bottom is turning dark. Only
turn once.

5. Stack for a minute or two when done so the tops
warm so butter will melt. Stack too long, and they'll
get soggy.

Determining correct griddle temperature:

On my stove, medium high does fine.

Make sure water sizzles on it and small drops
evaporate in just a few seconds.

The pancakes should get quite brown (actually close to
black) when on the griddle for just a few minutes (2
or 3?) and the edges on the top should thicken. A few
bubbles should form on the middle of the top.

I cooked 'em at too low a temperature for years and a
hot griddle really helps I've found; don't worry if
you incinerate a few in the process of figuring out
the correct setting on your stove; that's what kitchen
trash cans are for.

Hints for lighter, fluffier pancakes:

Before mixing liquid and powder mixture, heat the
liquid to room temperature (microwaves are great for
this; just thought of it, but maybe hot water w/ cold
milk & egg might work too).

After mixing liquid and powder, let sit for 5 or 10
minutes and mix no more you'll see it rise a bit and
bubbles form).

The water/milk as opposed to all milk ingredients
helps here too (got this from Usenet's
rec.food.cooking).

Note on batter thickness:

The batter should, well, be not too thick or thin. I
judge this by how it pours on the griddle; I find I
need to spread the batter around a bit with the back
of a spoon. If too thin, next time add a tablespoon
or two of flour. Note that I call for somewhat packed
flour above as this seems to give me the correct
amount of flour for proper consistency (flour can be
compacted to some degree).

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From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke
Hartkoorn) Converted by MMCONV vers. 1.40



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