"notbob" > wrote in message
...
>I DID IT!!
>
> After 42 yrs of trying, I have duplicated the awesome short stack once
> served at Party Time Donuts, which burned down 41 yrs ago. No
> kidding.

Thanks notBOB. I myself have been trying to perfect the William Sonoma
recipe for (silver dollar) buttermilk pancakes for some time now--seeking
the perfect temperature to maximize the reaction between the buttermilk,
baking soda, and baking powder.

> They were the most light, delicate, diaphanous, pancakes in the
> history of pancakes. I cried when PTD burnt to the ground jes a mere
> 6 mos after I discovered them.

When Hostess stopped making Boston Cream pocket pies I cried for a week.

> I've been trying most of my adult life
> to duplicate those awesome angel-light pancakes and I have finally
> succeeded!
>
> PTD Pancakes
>
> 3/4 C Lily White flour
> 3/4 C DIY butter milk
> 1 egg
> 2 T cooking oil
> 2 t baking pwdr
> 1/2 t baking soda
> 1/4 t salt
>
> Mix. Adjust milk amt for thin batter. Put in skillet.
>
> Notes:
>
> As one rfc'r pointed out, DIY b-milk works better than store bought.
> They were correct. I use 1 T lemon juice to 1 C milk, wait 5 mins.

Long live _real_ buttermilk.

> This specific flour is absolutely required. White Lily or Martha
> White. I realize now, that is the true secret. Southern soft Winter
> wheat flour. Pastry or cake flour, might be good enough. It don't bake
> fer
> dammit at 8000 ft and is basically useless for anthing else at this
> altitude, but it's perfect in these pancakes.
>
> The above is the what worked, this morning. PEFECTLY!! I refuse to
> be responsible if you change the amounts.

That goes without saying.

> Makes about ten 8" dia
> pancakes. I'm sure will work at any altitude. Even better with real
> butter and real maple syrple.
>
> Enjoy!
>
> nb (will now die happy!)

Nice.


W. Pooh (AKA Winnie P.)