On May 2, 3:07 pm, Giusi > wrote:
> Melba's Jammin' wrote:
> > In article .com>,
> > CND > wrote:
>
> >> Hi folks,
>
> >> I'm new in the group and I have some questions that perhaps someone
> >> can answer. I found a pancake recipe that resembles the taste of my
> >> favorite US commercial pancake mix: "Pillsbury's Hungry Jack". I
> >> don't remember exactly where I got it from, but this is it:
>
> > Fat helps make baked goods more tender. That's a lot of fat for that
> > amount of flour. My recipe uses 2 tablespoons for 1-1/4 cup flour and
> > one egg and 1-1//4 cups buttermilk. Also, the whole wheat flour could
> > be keeping things flatter, too.
>
> > Can you try making half the recipe (it would divide well) and baking the
> > pancakes immediately after mixing instead of letting it rest. The
> > baking powder begins its leavening action when it is mixed and continues
> > with heat. Just a thought.
>
> > Good luck.
>
> I agree with no whole wheat flour, and can't remember how much oil, but
> that seems a bit much. Also, yes, cookbooks, AIR, say to cook them
> quickly. That said, I add more milk because I prefer them flatter. I
> actually like them best almost like crepes, very eggy and skinny, with
> brown sugar over them then rolled up. Which probably means I have said
> nothing of use at all.
>
You bothered to reply and that's good enough for me.

Thanks for all the replies, I'll take your suggestions into account
and I'll keep on experimenting.

César