Omelet wrote:
> In article .com>,
> Bobo Bonobo(R) > wrote:
>
>> 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
>
> Unflavored yogurt is the gods in Pancakes and waffles.


How about use sour cream and get your butterfat and yogurtness in one
shot? Sour cream is pretty cheap (last time I checked) if you buy it at
Sam's Club in great big tubs. Just substitute sour cream for the
buttermilk in the recipe and leave out the oil. (might have to thin it
a little)

Bob