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Old 11-20-2008, 05:16 PM   #11
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Welcome to DC! I'm with Sattie, I like to use bacon fat. If I don't have any, then it's butter with a bit of OO to keep it from burning.
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Old 11-20-2008, 05:33 PM   #12
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I'm still using raw coconut oil. Higher temp=crispier pancake. And I make from scratch...whole wheat flour, unbleached white flour, double-acting baking powder, salt, buttermilk and egg. Whisk lightly, leave some small lumps. Let the batter stand while the pan heats. If the batter starts to rise you get lighter pancakes. Top w/butter and maple syrple! mmmmmmmm-m!
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Old 11-20-2008, 06:20 PM   #13
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Originally Posted by gadzooks View Post
I'm still using raw coconut oil. Higher temp=crispier pancake. And I make from scratch...whole wheat flour, unbleached white flour, double-acting baking powder, salt, buttermilk and egg. Whisk lightly, leave some small lumps. Let the batter stand while the pan heats. If the batter starts to rise you get lighter pancakes. Top w/butter and maple syrple! mmmmmmmm-m!
Coconut oil??? Wow.... that sounds great!!! Care to share your pancake recipe with me? Or at least the measurements?
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Old 11-20-2008, 09:36 PM   #14
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I'd probably give clarified butter a shot. That would probably give you both good buttery taste and a higher cooking temp for a crispy texture.
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Old 11-20-2008, 10:07 PM   #15
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Coconut oil??? Wow.... that sounds great!!! Care to share your pancake recipe with me? Or at least the measurements?
OK, it's simple, pretty old-school. 2/3 c. whole wheat flour, 1/3 c. unbleached white flour, 1/2 tsp. salt, 1 tbsp. double-acting baking powder (I use Rumsford), and whisk all dry ingredients together. If you want fiber, substitute 1/3 c. quick oats for 1/3 c. of the whole wheat flour. Add one egg and buttermilk to texture. Whisk lightly, leave some small lumps. Let the batter sit for a few minutes to begin rising while the oil heats. I usually check the oil by flicking a couple of drops of water into the pan. If the water drops "bounce", it's ready. Should make about six nice pancakes. I top with maple syrup and plugra, European-style butter, or more raw coconut oil. It has a lighter flavor than butter, not as rich, but fruity. I also add about 1/2 tsp. oil to the pan for each new pancake, because I like to cook them hot enough to fry the surface, not just bake the inside. This is a very basic recipe...dress it up any way you like.
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Old 11-20-2008, 10:09 PM   #16
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Thank you so much... copied and saved!!!
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