ScratchMonkey > wrote in message news:<
>
> (My recipe is Bisquick, eggs, and buttermilk, plus some orange zest. I like
> mine thin, so I add regular milk to thin the batter.)
_____________________________
I like 'em thin too - hate the thick fluffy dry ones - they give me
cotton mouth. Try making the batter (from a mix is fine) the night
before then thin it with milk before you cook. Voila - thin & tender -
like crepes.
Lynn in Fargo

On 28 Sep 2004 12:51:14 -0700, (Lynn Gifford) wrote:

>ScratchMonkey > wrote in message news:<
>>
>> (My recipe is Bisquick, eggs, and buttermilk, plus some orange zest. I like
>> mine thin, so I add regular milk to thin the batter.)
>_____________________________
>I like 'em thin too - hate the thick fluffy dry ones - they give me
>cotton mouth. Try making the batter (from a mix is fine) the night
>before then thin it with milk before you cook. Voila - thin & tender -
>like crepes.
>Lynn in Fargo

Why use mix?

Basic ratio of flours to liquids is 1:1 including an egg or two for
binder, a pinch of salt, sugar or sweetener if wanted, some baking
powder or soda, and go from there. As desired, add fruit and use
milk,soy milk or fruit juices for liquids (cider in apple pancake
batter is rather good) If using non-gluten or low gluten flours, add
a pinch of xanthan gum.

Thinking that ginger beer for liquid and pears for fruit might be
interesting....

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor

(Lynn Gifford) wrote in news:c1ec0a8e.0409281151.74454a90
@posting.google.com:

> Try making the batter (from a mix is fine) the night
> before then thin it with milk before you cook.

I've always seen the advice to not mix in the liquid until the last minute.
This insures that the baking powder doesn't activate and start generating
gas bubbles until just before you use the batter. While I like my pancakes
thin, I don't want them to be heavy, so I've been trying to stick by this
advice.