INGREDIENTS

INSTRUCTIONS

2. Put a little bit of peanut oil on a paper towel and rub it lightly over
the skillet. 3. The oiling process is done only once. 4. Put a pancake in
the pan. 5. After about 1 minute, turn the pancake over to cook on its
other side for about another minute. 6. Remove the pancake from the pan. 7.
Separate the two sides, and set them aside under a damp tea towel while you
cook the remaining pancakes. 8. At no time should the pancakes be allowed
to brown, although they may have lightly speckled brown spots on them. 9. A
sign that both pancakes are done is the appearance of air bubbles between
the pancakes and a general willingness for the two sides to separate from
each other. 10. The pancakes should be served immediately and hot. 11. If
they have cooled, put them into a steamer for a few minutes until they are
soft and hot. 12. They may also be wrapped tightly in foil and
refrigerated. 13. If they have been refrigerated, reheat them in a steamer
for 10 minutes. Makes 16 to 24 pancakes.
NOTES : The original recipe is over 15,000 words long and almost every
direction is dedicated to making the skin as crisp as possible.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997

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