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Pancake Recipe
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 |
Pancake Recipe
On 2 May 2007 00:37:38 -0700, 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: > Here is the link to Alton Brown's pancake mix recipe. http://www.foodnetwork.com/food/reci...ml?rsrc=search It should turn out well. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
Pancake Recipe
In article .com>,
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 Fat helps make baked goods more tender. That's a lot of fat for that amount of flour. My recipe uses 2 tablespoons for 1-1/4 cup flour and one egg and 1-1//4 cups buttermilk. Also, the whole wheat flour could be keeping things flatter, too. Can you try making half the recipe (it would divide well) and baking the pancakes immediately after mixing instead of letting it rest. The baking powder begins its leavening action when it is mixed and continues with heat. Just a thought. Good luck. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - blahblahblog - Orange Honey Garlic Chicken, 3-29-2007 jamlady.eboard.com http:/http://www.caringbridge.org/visit/amytaylor/ |
Pancake Recipe
Melba's Jammin' wrote:
> In article .com>, > 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: > > Fat helps make baked goods more tender. That's a lot of fat for that > amount of flour. My recipe uses 2 tablespoons for 1-1/4 cup flour and > one egg and 1-1//4 cups buttermilk. Also, the whole wheat flour could > be keeping things flatter, too. > > Can you try making half the recipe (it would divide well) and baking the > pancakes immediately after mixing instead of letting it rest. The > baking powder begins its leavening action when it is mixed and continues > with heat. Just a thought. > > Good luck. I agree with no whole wheat flour, and can't remember how much oil, but that seems a bit much. Also, yes, cookbooks, AIR, say to cook them quickly. That said, I add more milk because I prefer them flatter. I actually like them best almost like crepes, very eggy and skinny, with brown sugar over them then rolled up. Which probably means I have said nothing of use at all. -- Posted via a free Usenet account from http://www.teranews.com |
Pancake Recipe
On May 2, 3:07 pm, Giusi > wrote:
> Melba's Jammin' wrote: > > In article .com>, > > 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: > > > Fat helps make baked goods more tender. That's a lot of fat for that > > amount of flour. My recipe uses 2 tablespoons for 1-1/4 cup flour and > > one egg and 1-1//4 cups buttermilk. Also, the whole wheat flour could > > be keeping things flatter, too. > > > Can you try making half the recipe (it would divide well) and baking the > > pancakes immediately after mixing instead of letting it rest. The > > baking powder begins its leavening action when it is mixed and continues > > with heat. Just a thought. > > > Good luck. > > I agree with no whole wheat flour, and can't remember how much oil, but > that seems a bit much. Also, yes, cookbooks, AIR, say to cook them > quickly. That said, I add more milk because I prefer them flatter. I > actually like them best almost like crepes, very eggy and skinny, with > brown sugar over them then rolled up. Which probably means I have said > nothing of use at all. > You bothered to reply and that's good enough for me. Thanks for all the replies, I'll take your suggestions into account and I'll keep on experimenting. César |
Pancake Recipe
On May 2, 8:22 am, Melba's Jammin' > wrote:
> In article .com>, > > > > 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 > > Fat helps make baked goods more tender. That's a lot of fat for that > amount of flour. My recipe uses 2 tablespoons for 1-1/4 cup flour and > one egg and 1-1//4 cups buttermilk. Also, the whole wheat flour could > be keeping things flatter, too. I never measure any more when making pancakes but I agree, that looks like way too much oil. Try about a tablespoon at most. I don't think the whole wheat will have a huge effect but I'd suggest adding more baking powder just in case and don't put the batter in the fridge. Baking powder reacts immediately and I don't see any advantage in leaving the batter standing. Also, how hot is your pan or griddle? It should not be too hot.(what ever 'too hot" is) John Kane, Kingston ON Canada |
Pancake Recipe
"CND" > wrote in message oups.com... 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. Thanks for any advice, César, Denia, Spain The ratio of liquid to dry seems pretty high for thick pancakes. I'd cut the oil to a quarter cup and cut the milk down to 1 & 1/2 cups. The mix I use is 1 cup mix to 3/4 cup milk, 2 Tablespoons oil and 1 egg. It makes nice thick pancakes. Ms P |
Pancake Recipe
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, Pancake mixes are a pet peeve of mine. Most of them require that you add milk, eggs and oil, the expensive ingredients, while the mix is just the keep ingredients, all inexpensive kitchen staples. They always seem to have a weird taste. If you want to give your pancakes a boost, cut back the baking powder and use baking soda, then replace the milk with buttermilk. If you don't have buttermilk, use one or two spoons of vinegar and milk to the volume of milk in the recipe. |
Pancake Recipe
On 2007-05-02, CND > wrote:
> commercial pancake mix. The one on sale here is of the "only-add- > water" type which I always have disliked. Yeah, they suck. So does the recipe you posted. Way too much baking powder. > I don't put anything on my pancakes except butter and real maple syrup Then why waste good syrup on lousy pancakes? Here's the best advice you'll ever get on pancakes. USE BUTTERMILK!! That's it. Look for a recipe that uses baking powder AND baking soda AND BUTTERMILK! The Alton Brown recipe given elsewhere in this thread should work just fine. Try it. The results will be immediate and everlasting. You'll never go back. nb |
Pancake Recipe
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Pancake Recipe
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: > > Thanks for any advice, > > César, > Denia, Spain > My husband makes fabulous pancakes. He swears by using buttermilk. His recipe: 1 Cup all-purpose flour (not whole wheat) 3/4 tsp. baking soda (no more or the pancakes will have a bitter taste) 1 tsp. baking powder pinch of salt Mix these well and add: 1 1/2 cups buttermilk 1 egg Gently mix these together, only 6-8 turns of a spoon. No more. Yes, there will be some lumps but that's okay. Cook on a hot griddle. Turn when they bubble on top side and get brown on the bottom. |
Pancake Recipe
On Wed, 02 May 2007 12:55:05 -0400, in rec.food.cooking, Dave Smith wrote:
> >Pancake mixes are a pet peeve of mine. Most of them require that you add >milk, eggs and oil, the expensive ingredients, while the mix is just the >keep ingredients, all inexpensive kitchen staples. They always seem to have >a weird taste. Try Krusteaze, you just add water (or beer, or whatever takes your fancy) and they are delicious. Doug -- Doug Weller -- A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/ |
Pancake Recipe
Doug Weller wrote: > > On Wed, 02 May 2007 12:55:05 -0400, in rec.food.cooking, Dave Smith wrote: > > > > >Pancake mixes are a pet peeve of mine. Most of them require that you add > >milk, eggs and oil, the expensive ingredients, while the mix is just the > >keep ingredients, all inexpensive kitchen staples. They always seem to have > >a weird taste. > > Try Krusteaze, you just add water (or beer, or whatever takes your fancy) > and they are delicious. They may be quite tasty, even though they contain powdered eggs, powdered milk and who knows what for the fat, but I doubt they compare to pancakes made from scratch. It takes less time for me to make up a batch of pancake batter from scratch than it does to heat the pan. From my experience, there is always a funny taste to pancake mixes. My SiL gave me a batch of multi grain pancake mix the last time she was here. It was okay, but still had that odd mix taste. It was not an add water only mix. I have no idea what she paid for that bag of mix, probably a lot because it came from a speciality store, but I figured the contents would be a few pennies worth of flour, sugar, salt and baking powder, maybe 25 cents total. |
Pancake Recipe
Dave Smith wrote:
> Doug Weller wrote: >> On Wed, 02 May 2007 12:55:05 -0400, in rec.food.cooking, Dave Smith wrote: >> >>> Pancake mixes are a pet peeve of mine. Most of them require that you add >>> milk, eggs and oil, the expensive ingredients, while the mix is just the >>> keep ingredients, all inexpensive kitchen staples. They always seem to have >>> a weird taste. >> Try Krusteaze, you just add water (or beer, or whatever takes your fancy) >> and they are delicious. > > They may be quite tasty, even though they contain powdered eggs, powdered > milk and who knows what for the fat, but I doubt they compare to pancakes > made from scratch. It takes less time for me to make up a batch of pancake > batter from scratch than it does to heat the pan. From my experience, > there is always a funny taste to pancake mixes. > > My SiL gave me a batch of multi grain pancake mix the last time she was > here. It was okay, but still had that odd mix taste. It was not an add > water only mix. I have no idea what she paid for that bag of mix, probably > a lot because it came from a speciality store, but I figured the contents > would be a few pennies worth of flour, sugar, salt and baking powder, maybe > 25 cents total. I need to cook bacon, sausage, and small pancakes for *50* next Sunday morning. And maybe scrambled eggs. I will have some help, I think. I'm trying to decide whether to make the pancakes from scratch or buy a big bag of Krusteze mix at Sam's. I'll probably just grit my teeth and buy the mix. Bob |
Pancake Recipe
On Sat, 05 May 2007 12:28:14 -0400, in rec.food.cooking, Dave Smith wrote:
> >Doug Weller wrote: >> >> On Wed, 02 May 2007 12:55:05 -0400, in rec.food.cooking, Dave Smith wrote: >> >> > >> >Pancake mixes are a pet peeve of mine. Most of them require that you add >> >milk, eggs and oil, the expensive ingredients, while the mix is just the >> >keep ingredients, all inexpensive kitchen staples. They always seem to have >> >a weird taste. >> >> Try Krusteaze, you just add water (or beer, or whatever takes your fancy) >> and they are delicious. > >They may be quite tasty, even though they contain powdered eggs, powdered >milk and who knows what for the fat, but I doubt they compare to pancakes >made from scratch. It takes less time for me to make up a batch of pancake >batter from scratch than it does to heat the pan. From my experience, >there is always a funny taste to pancake mixes. > They are fast and don't require having eggs in the house. Still, if someone can give me a recipe that tastes the same I'd like to try it. So far I haven't found one. Doug -- Doug Weller -- A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/ |
Pancake Recipe
Doug Weller wrote:
> > >> Try Krusteaze, you just add water (or beer, or whatever takes your fancy) > >> and they are delicious. > > > >They may be quite tasty, even though they contain powdered eggs, powdered > >milk and who knows what for the fat, but I doubt they compare to pancakes > >made from scratch. It takes less time for me to make up a batch of pancake > >batter from scratch than it does to heat the pan. From my experience, > >there is always a funny taste to pancake mixes. > > > They are fast and don't require having eggs in the house. We always have eggs in the house and I would much rather have real ingredients that something made with powdered eggs, powdered milk and mystery fats. I had assumed that people posting here were interested in good food and would have little problem with something more involved that add water and stir. I can make a batch of pancakes in less than two minutes, less time than it takes to heat the pan. > Still, if someone can give me a recipe that tastes the same I'd like to > try it. So far I haven't found one. I have yet to taste a pancake mix that does not have that sharp taste of chemicals something. |
Pancake Recipe
On Sun, 06 May 2007 09:38:25 -0400, Dave Smith
> wrote: >Doug Weller wrote: >> >> >> Try Krusteaze, you just add water (or beer, or whatever takes your fancy) >> >> and they are delicious. >> > >> >They may be quite tasty, even though they contain powdered eggs, powdered >> >milk and who knows what for the fat, but I doubt they compare to pancakes >> >made from scratch. It takes less time for me to make up a batch of pancake >> >batter from scratch than it does to heat the pan. From my experience, >> >there is always a funny taste to pancake mixes. >> > >> They are fast and don't require having eggs in the house. > >We always have eggs in the house and I would much rather have real >ingredients that something made with powdered eggs, powdered milk and >mystery fats. I had assumed that people posting here were interested in >good food and would have little problem with something more involved that >add water and stir. I can make a batch of pancakes in less than two >minutes, less time than it takes to heat the pan. > >> Still, if someone can give me a recipe that tastes the same I'd like to >> try it. So far I haven't found one. > >I have yet to taste a pancake mix that does not have that sharp taste of >chemicals something. Whatever chemicals they use in Bisquick, I like. I've made pancakes from scratch. It's not the time or effort or eggs... I like the Bisquick pancakes better than any recipe I've tried. This is like the mayonnaise subject. I've made mayonnaise; it's quick, it's fast, but I haven't found a recipe I like as well as Hellman's. Sue(tm) Lead me not into temptation... I can find it myself! |
Pancake Recipe
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 absolutley love big Fluffy pancakes. I've sent your recipe to my uncle who specializes in pancake mixes, he is the best and his pancakes are mouth watering! I'll ask him for his advice on your recipe and i will get back to you. Just a suggestion, not sure if it will work but you could take the egg white and mix it up with the baking powder. It makes any baking texture light but big & fluffy |
Pancake Recipe
> 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 |
Pancake Recipe
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Pancake Recipe
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 |
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