In article >,
zxcvbob > wrote:

> 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

That's actually pretty good advice, but I've had better luck using
yogurt due to the acidity. It can be used in place of cream of tartar.
--
Peace, Om

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