Recent content by uoficowboy

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 :)

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...

I haven't seen it in stores - though admittedly I haven't looked too carefully - but the first place I ever saw it was in the King Arther Flour catalog: Dried Buttermilk Powder

I've always wondered about this... Does it taste at all different from normal buttermilk? It is a pain to keep buttermilk in the fridge and worry about it expiring - so the powdered stuff would be great if it works well.

I was taught to always question the authorities. I think I'm a bit of a rebel without a cause... I don't mean to leave out baking powder entirely. I just mean that you should try to maintain the same amount of leavening as there's no reason (that I know of) that buttermilk pancakes would need...

I'm an engineer - I over analyze everything - it's what I'm paid to do! I haven't made these - but I have a bit of a pancake obsession (I make a different kind every week) so I'm pretty comfortable looking at a recipe and spotting oddities. I've read about people beating the whites - but I've...

Actually I would much prefer to understand the science behind this stuff instead of finding a work around. Is there a resource you could suggest (book/website/etc.) that'd cover this? Chemistry was not a strong point in college - but I did take a good number of chem classes so I'm not entirely...

But it's not like the baking soda doesn't provide leavening since it's being used to balance the ph! I mean - adding 0.5ts of baking soda is more than doubling the leavening! That's double the CO2 released... Double the fluffyness... etc.! Is the amount of leavening used really that imprecise of...

Hi there - occasionally I like to make strange variations of cranberry sauce. Occasionally they'll end up really thin. I then know of two options: Deal with it being too runny Heat it for a while till enough moisture evaporates Could I add pectin instead as a third option? I've tried this...

I was reading through the section on pancakes in the joy of cooking and ran across something odd. They give a recipe for pancakes: 1.5 C flour 3 T sugar 1.5 t baking powder 0.5 t salt 1.5 C milk 3 T unsalted butter 2 eggs then they give say for buttermilk pancakes to replace the milk with...

Well... I want both. When I get my own place in not too long I'll want the best solution. But for now I want something my roommates can't damage.

Electric griddles are not the first thing I would have thought of. How good is the temperature regulation with them? And is it evenly spread out, or concentrated in spots? They all are going to be teflon coated, right? My roommates, bless their hearts, are not exactly skilled when it comes to...

Hi there - as part of my quest for pancake perfection - I'm questioning my choice of cookware. I currently cook my pancakes on this cast iron griddle. It works great except for one problem - my oven sucks and so the center stays significantly hotter than the edges. This means that I typically...

I knew of the website, but I haven't seen Harlod's books before. I'll have a look! I went to the University of Illinois at Urbana Champaign. (BSEE '07)

I know I know - it's akin to admitting to liking Backstreet Boys... But I've done all sorts of tests and nothing completes a pancake for me like Aunt Jemimas... Maple syrup is just too watery or something. I dunno. The I is Illinois - University of Illinois at Urbana Champaign (BSEE '07) -Michael