Originally Posted by mumu
Thanks again for all the help and info.........But most of all putting up with me. Sorry if times I annoy you guys with off the wall questions. But i really appr. the help.
Annoy us? You don't know us very well. Rather than annoy, you gave us a chance to do what we like to do best, discuss. I think that maybe, we were a bit overbearing with our statements. We love questions. And occasionally, as we are human and so very apt at making mistakes ourselves, we get carried away with a topic, or thought.
Please feel free to ask questions about cooking, about life, about how to find the right part for your car, or whatever. Enjoy the sometimes silliy, sometimes dead serious, rarely angry, and always with a desire to give our best, answers to your questions. Also, put in you own two cents. Give us new ideas, and recipes. Sometimes, it is the questioner who sparks discussions through which we all learn something new.
No, you didn't annoy us. You gave us something new to chew on. And to show you that you are indeed not only welcome here, but valued, I give you my signature recipe (My eldest daughter, PAG here in DC, helped me figure out just the right mix of common ingredients for these pancakes.
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.
Seeeya; Chief Longwind of the North