| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 3/4 |
c |
Buttermilk |
| 1/4 |
c |
Milk (plus a tablespoon or so if batter is too thick) |
| 1 |
lg |
Egg (separated) |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
Cooks Illustrated Magazine Secret is using both baking powder & soda and
melting the butter.
Serves 3-4 (makes about 8 3-inch pancakes)
This batter serves four perfectly for a light weekday breakfast. You may
want to double the recipe for weekend pancake making, when appetities are
larger. If you happen to be using salted butter or buttermilk you may want
to cut back on a bit of the salt. If you don't have buttermilk, mix 3/4 cup
room temperature milk with one tablespoon lemon juice.
1. Mix the dry ingredients in medium bowl. Pour buttermilk and milk into
2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with the butter,
then stir into the milk mixture. Dump wet ingredients into dry ingredients
all at once, stirring until just mixed.
2. Meanwhile, heat griddle or large skillet over strong medium heat. Brush
griddle with oil. When water sizzles on grill add 1/4 cup batter and fry
until brown and top gets bubbles on it (2-3 minutes) turn over and cook
(1-2 minutes) longer.
These are the best pancakes I have ever eaten.
Posted to Bakery-Shoppe Digest V1 #404 by "Suzanne" <suzanne@ethos.net> on
Nov 20, 1997
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