Melba's Jammin' wrote:
> In article . com>,
> Bobo Bonobo® > wrote:
>
>> OMG! The food snob is asking for advice?
>>
>> Here's my problem. I need to figure out what oil to use for quantity
>> preparation of pancakes and French toast. All I keep around is peanut
>> and EVOO. The OO is obviously not right. The peanut oil cannot be
>> used because it's for my son's school's PTO event, and peanut
>> allergies, you know.
>>
>> What neutral oil should I use?
>>
>> I don't think that canola is neutral, and soybean is downright nasty.
>>
>> Corn is not neutral, but is inoffensive tasting.
>>
>> Safflower is unavailable, for all practical purposes.
>>
>> So, is it corn oil?
>>
>> --Bryan
>
> I'd use canola. Not everyone has your palate. (Canola has distinctive
> flavor? Huh.)

I was just going to suggest canola too. (or, actually, just use a
cooking spray. That's what I use for pancakes (with a little canola oil
in the batter).