For those new members who have not seen it, here's my from-scratch pancake recipe. The wierd part follows.
World’s Finest Pancakes
These pancakes come out so moist and light that you will never buy a pancake mix again. Enjoy them.
1 cup all-purpose flour
2 tbs. Sugar
½ tsp. Salt
1 tbs. Double Acting Baking Powder
3/4 cup milk
1 large Egg
3 tbs. Cooking oil
Preheat the griddle. Place the dry ingrediants into a large bowl and stir together with a wire whisk or mixing spoon. Add the remaining ingrediants and again stir until mixed. Do not stir until all the lumps are gone as this will overmix the batter. There should be small lumps. These will dissapear while cooking the pancakes.
Cook over medium heat until the bubbles close slowly as they rise and pop. Do not cook until the bubbles stay open as this will dry out the pancake. And most importantly, Don’t squish them down with your cake turner or spatula. When they are ready to flip, turn them over and cook for about 1 minute more. Remove from the pan and serve immediately. If you must cook up enough for a bunch of people, keep them warm by stacking in a large-rectangular cake pan and placing the pan into a 120' oven covered with a clean kitchen towel.
You can add blueberries to the uncooked batter without changing anything else. However, if you add acidic fruits such as strawberries, raspberries, or pineapple, you will need to add ½ tsp. Baking soda to the batter to ballance the acid from the fruit.
The above recipe makes enough pancakes for two people. Yo can easily enlarge the recipe by simply multiplying the ingrediants by the same number. That is, if you double the flour, multiply all other ingrediants by two.
From the Kitchen of Bob Flowers
I've always loved breakfast sausage, with its blend of pork, garlic, cayenne pepper, black pepper, salt, and sage. My Dad used to spoon sausage grease onto his pancakes, and as a boy, so did I. I don't do that anymore, but still love to splash a bit of syrup on my sausage.
I got the idea that I wanted that flavor from my youth, you know, the sausage grease spooned over-top of the pancakes, before pouring on the syrup. But I didn't want all that fat, just the flavor. So here's what I did.
I took the shakers of cayenne pepper, sage, black pepper, and salt (omitted the garlic), and sprinkled just a bit of each flavor onto the uncooked side of my cooking pancake. I finished cooking and plating it. I poured on a bit of syrup and tried a bite. Teh experiment was an unqualified success. I have succeeded in puting that great breakfast sausage flavor on top of my pancake with none of the grease.
Just thought I'd share in case any of you like that flavor as well.
Seeeeeeya; Goodweed of the North