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Old 12-27-2008, 09:18 AM   #11
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Just to really mess with you...buttermilk comes in a 2% variety as well.

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Old 12-27-2008, 11:12 AM   #12
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Originally Posted by RobsanX View Post
I have the JOC 2006 Edition, and the recipe is slightly different. It does however say for buttermilk pancakes to reduce the baking powder, add baking soda, and substitute buttermilk for milk.

BTW, somewhere within a reference section of that tome it should say that recipes that call for milk are calling for whole milk unless otherwise specified...

P.S., I'm an engineer and I cook as a hobby to explore my creative side and get away from using the engineering side of my brain!
Ah - I was using my mom's old copy - definitely not the 2006 version. That makes more sense that it'd have you reduce the baking powder. I really am not crazy, I think?

Cooking is a creative process for me too... it's just that I need the numbers to work as well. So with the basic ingredients (flour, milk, leavening) I make sure everything seems right - but then I get creative with the sugars, spices, fruits, and other extra ingredients. This week: cinnamon apple buttermilk pancakes!

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Old 12-27-2008, 11:13 AM   #13
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Originally Posted by Alix View Post
Just to really mess with you...buttermilk comes in a 2% variety as well.
I've seen that in the stores... Is there any reason a recipe wouldn't work with a lower fat milk or buttermilk? I mean I guess it won't taste as rich and whatnot - but I do try to make things as healthy as possible so cutting out fat is always nice :)
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Old 12-27-2008, 12:23 PM   #14
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All buttermilk is low fat because it's made with skim milk. It's very rare to find buttermilk made with low fat or whole milk. I always make my pancakes with buttermilk. It gives them a richer, more intense flavor.
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Old 12-29-2008, 10:16 AM   #15
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Originally Posted by JoeV View Post
I spent 12 years as Machine Design Engineer until my wife threatened to leave me because I was so A/R. I can feel your pain, but I have to say that is up to YOU to seek out professional help if you ever expect to fit into mainstream cooking. Unlike creative cooks who try to bend the "rules" of cooking and baking, you feel the need to make everything fit properly into its own little cubicle and not contaminate the other ingredients. If you continue down this path you will never experience the "WOW" factor that comes from stepping outside the box of conformity, and you'll forever be trapped with food that is somewhat boring (like a lot of engineers). Yep, I can say it because I was there, and I'm so much happier since I broke free from the chains of conformity that Cleveland Engineering Institute put on me. Quit beating yourself up and just make the darn pancakes before we have to send in someone to take away your spatula.

Oh, I make this recipe with 2% milk, even though they don't specify what kind. I do this because I no longer care that they did not specify what kind, but mostly because that's what we keep in the fridge. The egg yolks go in with the other ingredients, and yes it makes a difference. Without the egg yolks the pancakes would be blah. And beat those whites intil they have nice peaks, then fold them into the batter.

This should drive you crazy (get a paper bag ready to breathe into); I dump everything into the mixer before turning it on, except for the egg whites. There is no distinction of wet or dry ingredients, and the doggone pancakes come out nice & fluffy every time.

OK, sit down and breathe into the bag. This is all part of the program to release you from the bondage of Engineerism and get you back into the mainstream of cooking. It's a form of shock therapy.

Enough from me. Time for one of our other therapists to step in.
you are way too funny!
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Old 12-29-2008, 11:27 AM   #16
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An error is always possible. One of the Martha Stewart Cook Books had some errors in it, and people told her that they had tried the recipe several times over, and it never did come out correctly. They were tested in a kitchen, and there was no way that the recipe could have worked with the listed ingredients and directions.
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Old 12-29-2008, 11:57 AM   #17
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Before I wrote a cookbook, I would have said "No way there are mistakes in a good cookbook like that!" However, the mistake gremlin gets into almost every cookbook that's out there, in one place or another.

That pancake recipe, however, looks fine to me. I would say there's no need to mess with the leavening, and you can use whatever kind of milk you want, remembering that the texture is likely to be affected, and definitely the richness.
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Old 12-29-2008, 04:20 PM   #18
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That cook book has been out since 1931. I have a 1946 edition. If there are any mistakes in the book, I would think they would have had caught them by now. As far as I'm concerned, it's the best. Her soup stock is fantastic.
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Old 12-29-2008, 05:34 PM   #19
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This page contains recipe corrections to both the 1997 and 2006 editions of Joy of Cooking.
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Old 12-29-2008, 06:31 PM   #20
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I suppose....

...from time to time they upgrade recipes and make typos. I like the old books where she suggest mixing the "batter" in direct sunlight. And I still have trouble finding chicken feet. That's why the duck next door has one leg

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