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Easy, Light, And Fluffy Pancakes

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1 c Flour
1 T Baking powder
1 Egg
1/2 c Milk
1/2 c Boiling water
1 T Oil
1 1/2 poonfuls of a large serving spoon and use the back, poonfuls of a large serving spoon and use the back of the
goffe@whale.st.usm.edu

INSTRUCTIONS

Whisk flour and baking powder (I sift 'em together,    but if you
don't have a sifter, no problem). 2. Whisk egg, oil, and milk
together, then wisk boiling    water in (it seems to mix better in
this order). 3. Stirring liquid, slowly whisk in flour and baking
powder mix. Don't over whisk, as this'll toughen the pancakes. A few
lumps are okay. Slowly adding flour and baking power mix makes this
step a bit easier. Let stand for 10 minutes at room temperature. 4.
Pour on a hot griddle (see below on determining temp.). I use about
spoon to spread    out the mixture a bit so its not so thick that  they
don't cook through.    Turn when most of the back has gone from  glossy
to flat (the bottom will    be turned dark). Using the corner  of the
turner, knock several holes in the pancakes. Done when bottom  is
turning dark. Only turn once. 5. Stack for a minute or two when  done
so the tops warm so    butter will melt.  If you stack too long,
they'll get soggy. Understanding: -  If the liquid is at room
temperature, they will rise more. The boiling    water mentioned  above
with milk and egg from the frig will do this fine. - After  mixing
liquid and powder, letting them sit for 10 minutes and no more  mixing
allows it rise a bit (you'll see it rise a bit and bubbles  form).
Figured this out from RAGBRAI (see below) too. - The  water/milk as
opposed to all milk ingredients helps make 'em light  and fluffy too
(got this from Usenet's rec.food.cooking). Determining  correct griddle
temperature (figured out from RAGBRAI, an annual bike  ride across Iowa
that appears to be the largest in the world;  pancakes are a breakfast
stable): -  On my stove, medium high does  fine. - Make sure water
sizzles on it and small    drops evaporate in  just a few seconds. -
The pancakes should get quite brown (actually  close to black) when on
the griddle for just a few minutes (2 or 3?)  and the edges on the top
should thicken. A few bubbles should form on  the middle of the top. -
I cooked 'em at too low a temperature for  years and a hot griddle
really helps I've found; don't worry if you  incinerate a few in the
process of figuring out the correct setting  on your stove. After all,
that's what kitchen trash cans are for.  Note on batter thickness: -
The batter should, well, be not too thick  or thin. I judge this by how
it pours on the griddle; I find I need  to spread the batter around a
bit w/ the back of a spoon. If too  thin, next time add a tablespoon or
two of flour. Note that I call  for somewhat packed flour above as this
seems to give me the correct  amount of flour for proper consistency
(flour can be compacted to  some degree). If you find this useful, I'd
appreciate a note. After  all, it took a bit of time to type all this
in.   Bill Goffe  Recipe By     : bgoffe@whale.st.usm.edu (William L.
Goffe)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 719
Calories From Fat: 198
Total Fat: 22.4g
Cholesterol: 195.8mg
Sodium: 1597.2mg
Potassium: 377.5mg
Carbohydrates: 105.4g
Fiber: 3.4g
Sugar: 6.7g
Protein: 23.2g


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