CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
1 |
c |
All-purpose flour |
2 |
t |
Sugar |
1/2 |
t |
Salt |
1/2 |
t |
Baking powder |
1/4 |
t |
Baking soda |
3/4 |
c |
Buttermilk |
1/4 |
c |
Milk, plus a tablespoon or |
|
|
so if batter is too |
|
|
thick |
1 |
|
Egg, separated |
2 |
T |
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. 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.
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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