INGREDIENTS

INSTRUCTIONS

Put dry ingredients in a deep, narrow bowl: 1 cup flour, 1 tablespoon
sugar, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking
soda. Then quickly stir in the wet ingredients: 1 cup milk (more if it's
buttermilk or if the batter's too thick), 1 egg and 1 to 4 tablespoons
melted butter.
The secret of pancakes is "don't stir too much." The batter gives off
carbon dioxide, which makes pancakes light and airy. But if you overwork
the batter, the CO2 dissipates, and your pancakes become hockey pucks.
Pancake batter has to be thick enough to cook through and thick enough to
hold the CO2 bubbles. Using a deep, narrow bowl provides optimum conditions
for holding bubbles. For maximum bubble power he says, rest the batter 20
to 30 minutes before cooking.
One last thing: Resist the urge to prepare pancakes for a group. Pancakes
have to be eaten right off the griddle.
Source: Robert Del Grande, Houston restaurateur, Cafe Annie chef
NOTE: When I makes these pancakes, I use buttermilk. I buy a 12 ounce
container of Saco cultured buttermilk blend. (It's usually found in the
baking isle by powdered milks. This way, I'm not throwing away have the
carton of buttermilk.) It's a powder, one container is equivalent to 3.75
quarts liquid buttermilk. All you do is add water to it. Directions are on
the container for conversion for buttermilk or sour milk. This must be
refreigerated after opening for maximum shelf life. This is also great for
any recipe(s) requiring buttermilk or sour milk.
Posted to recipelu-digest Volume 01 Number 663 by QueenBerta@aol.com on Jan
31, 1998

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