zxcvbob wrote on 07 May 2007 in rec.food.cooking

> > On May 2, 9:37 am, 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:
> >>
> >> 2 cups of flour
> >> 5 tsps of baking powder
> >> 4 tbsps Sugan
> >> 1 tsp salt
> >> 2 cups of milk
> >> 1/2 cup of oil
> >> 2 eggs
> >>
> >> The recipe asks to mix the first four ingredients in a bag and then
> >> put that mix into a bowl and add the rest of the liquid ingredients
> >> folding them into a lumpy batter. The recipe also suggests putting
the
> >> mix in the refrigerator for five minutes before actually start making
> >> the pancakes.
> >>
> >> By doing this, I consistently get flat pancakes. I've tried
> >> everything: sifting the flour, using half whole wheat flower and half
> >> all-purpose flower, whisking the egg-whites to a fluff after
> >> separating them from the egg yolks, adding more baking powder, adding
> >> baking soda (didn't care for the metallic after taste).
> >>
> >> What does the 1/2 cup of oil has with this recipe?
> >>
> >> Here in Spain, it costs almost 6 Euros (around $7.80) to get a
> >> commercial pancake mix. The one on sale here is of the "only-add-
> >> water" type which I always have disliked.
> >>
> >> I don't put anything on my pancakes except butter and real maple
syrup
> >> (expensive also) because I like the taste of the mix and don't want
to
> >> hide with other toppings or flavorings.
> >>
> >> Thanks for any advice,
> >>
> >> César,
> >> Denia, Spain
> >
>
>
>
> I never saw the original message. Your recipe has *too much* baking
> powder. Reduce it to about 2 tsp. It will also help if you use soured
> milk and add 1/2 tsp of baking soda.
>
> Whole wheat flour will make them heavier; you don't want that. Once you
> get the recipe worked out, you can add a little toasted wheat germ to
> make them interesting.
>
> Hope this helps,
> Bob
>
>


* Exported from MasterCook *

Pancakes

Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :0:30
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons double-acting baking powder
1/4 cup sugar
2 eggs
1 1/4 cups milk
1/4 cup melted butter -- or oil

Sift dry ingredients together. Beat eggs until light. Beat in milk and
butter or oil. Make a well in the center of the dry ingredients and pour
egg mixture into it. Quickly stir wet and dry ingredients together until
just blended. If too thick, add more milk, a spoonful at a time.

Heat griddle over medium-low heat and brush with melted butter. Pour
batter by spoonfuls onto the griddle. Cook until bubbles appear all over
the surface. Turn. Top should be evenly browned. Continue cooking until
browned on the bottom as well.

- - - - - - - - - - - - - - - - - - -


NOTES : Silver Dollar Pancakes: batter should be on the thick side. Drop
by TEASPOONFULS onto griddle.

Seperating the eggs and folding in the whipped whites at the end makes for
fluffier pancakes.

Blueberry Pancakes: Toss 1/2 cup blueberries with sifted dry ingredients
before adding egg mixture.

Nutr. Assoc. : 0 0 0 0 0 0 0