On Aug 28, 8:25 am, Sharon V > wrote:
> 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).

I guess it'll probably be canola, but not in the batter.

In the batter I can use butterfat in the form of heavy cream.


--Bryan