I DID IT!!

After 42 yrs of trying, I have duplicated the awesome short stack once
served at Party Time Donuts, which burned down 41 yrs ago. No
kidding.

They were the most light, delicate, diaphanous, pancakes in the
history of pancakes. I cried when PTD burnt to the ground jes a mere
6 mos after I discovered them. I've been trying most of my adult life
to duplicate those awesome angel-light pancakes and I have finally
succeeded!

PTD Pancakes

3/4 C Lily White flour
3/4 C DIY butter milk
1 egg
2 T cooking oil
2 t baking pwdr
1/2 t baking soda
1/4 t salt

Mix. Adjust milk amt for thin batter. Put in skillet.

Notes:

As one rfc'r pointed out, DIY b-milk works better than store bought.
They were correct. I use 1 T lemon juice to 1 C milk, wait 5 mins.

This specific flour is absolutely required. White Lily or Martha
White. I realize now, that is the true secret. Southern soft Winter
wheat flour. Pastry or cake flour, might be good enough. It don't bake fer
dammit at 8000 ft and is basically useless for anthing else at this
altitude, but it's perfect in these pancakes.

The above is the what worked, this morning. PEFECTLY!! I refuse to
be responsible if you change the amounts. Makes about ten 8" dia
pancakes. I'm sure will work at any altitude. Even better with real
butter and real maple syrple.

Enjoy!

nb (will now die happy!)

"notbob" > wrote in message
...
>I DID IT!!
>
> After 42 yrs of trying, I have duplicated the awesome short stack once
> served at Party Time Donuts, which burned down 41 yrs ago. No
> kidding.

Thanks notBOB. I myself have been trying to perfect the William Sonoma
recipe for (silver dollar) buttermilk pancakes for some time now--seeking
the perfect temperature to maximize the reaction between the buttermilk,
baking soda, and baking powder.

> They were the most light, delicate, diaphanous, pancakes in the
> history of pancakes. I cried when PTD burnt to the ground jes a mere
> 6 mos after I discovered them.

When Hostess stopped making Boston Cream pocket pies I cried for a week.

> I've been trying most of my adult life
> to duplicate those awesome angel-light pancakes and I have finally
> succeeded!
>
> PTD Pancakes
>
> 3/4 C Lily White flour
> 3/4 C DIY butter milk
> 1 egg
> 2 T cooking oil
> 2 t baking pwdr
> 1/2 t baking soda
> 1/4 t salt
>
> Mix. Adjust milk amt for thin batter. Put in skillet.
>
> Notes:
>
> As one rfc'r pointed out, DIY b-milk works better than store bought.
> They were correct. I use 1 T lemon juice to 1 C milk, wait 5 mins.

Long live _real_ buttermilk.

> This specific flour is absolutely required. White Lily or Martha
> White. I realize now, that is the true secret. Southern soft Winter
> wheat flour. Pastry or cake flour, might be good enough. It don't bake
> fer
> dammit at 8000 ft and is basically useless for anthing else at this
> altitude, but it's perfect in these pancakes.
>
> The above is the what worked, this morning. PEFECTLY!! I refuse to
> be responsible if you change the amounts.

That goes without saying.

> Makes about ten 8" dia
> pancakes. I'm sure will work at any altitude. Even better with real
> butter and real maple syrple.
>
> Enjoy!
>
> nb (will now die happy!)

Nice.


W. Pooh (AKA Winnie P.)

On Dec 26, 11:22*am, "Christopher M." > wrote:
> "notbob" > wrote in message
>
> ...
>
> >I DID IT!!
>
> > After 42 yrs of trying, I have duplicated the awesome short stack once
> > served at Party Time Donuts, which burned down 41 yrs ago. *No
> > kidding.
>
> Thanks notBOB. I myself have been trying to perfect the William Sonoma
> recipe for (silver dollar) buttermilk pancakes for some time now--seeking
> the perfect temperature to maximize the reaction between the buttermilk,
> baking soda, and baking powder.
>
> > They were the most light, delicate, diaphanous, pancakes in the
> > history of pancakes. *I cried when PTD burnt to the ground jes a mere
> > 6 mos after I discovered them.
>
> When Hostess stopped making Boston Cream pocket pies I cried for a week.
>
>
>
>
>
>
>
>
>
> > I've been trying most of my adult life
> > to duplicate those awesome angel-light pancakes and I have finally
> > succeeded!
>
> > PTD Pancakes
>
> > 3/4 C Lily White flour
> > 3/4 C DIY butter milk
> > 1 * * egg
> > 2 * T cooking oil
> > 2 * t baking pwdr
> > 1/2 t baking soda
> > 1/4 t salt
>
> > Mix. *Adjust milk amt for thin batter. *Put in skillet.
>
> > Notes:
>
> > As one rfc'r pointed out, DIY b-milk works better than store bought.
> > They were correct. *I use 1 T lemon juice to 1 C milk, wait 5 mins.
>
> Long live _real_ buttermilk.
>
> > This specific flour is absolutely required. *White Lily or Martha
> > White. *I realize now, that is the true secret. *Southern soft Winter
> > wheat flour. *Pastry or cake flour, might be good enough. *It don't bake
> > fer
> > dammit at 8000 ft and is basically useless for anthing else at this
> > altitude, but it's perfect in these pancakes.
>
> > The above is the what worked, this morning. *PEFECTLY!! *I refuse to
> > be responsible if you change the amounts.
>
> That goes without saying.
>
> > Makes about ten 8" dia
> > pancakes. *I'm sure will work at any altitude. *Even better with real
> > butter and real maple syrple.
>
> > Enjoy!
>
> > nb (will now die happy!)
>
> Nice.
>
> W. Pooh (AKA Winnie P.)

If you weren't wasted all the time you might be a good cook...doubtful
but maybe.