CharlieD said:
Not sure about the chemestry per se, how ever the recipe is, how should i say it polightly, gm, no good, i'd never use milk for pancake. Milk makes them flat, hard, not soft etc. Sugar may contribute to burning of the pancakes when frying. Oil in the batter is ususaly adde so you do not have to add it during frying, however 3T of it is just way too much. Baking poweder is a good idea, i prefer baking soda though, never heard that soda could be substitude with egg, hm, never tried that of course. Well, that's about it.
If you were refrering to me (gw), then I have to take issue with what you said. I have been using milk for years and have givin this recipe to more peopole than I can count. One person stated that my pancake recipe consistancy was more like cake than pancakes. Others, who told me they didn't like pancakes became converts and the pancakes recipe I use became one of their favorite meals.
Before you categorically dismiss my pancake recipe, try it. And as for the oil, it serves to create a more moist end product. The water tends to steam away quickly, resulting in a dry pancake. In all quickbreads, the oil remains after the water has evaporated, allowing the product, be it cake, pancake, spice-bread, banana bread, etc. to remain moist and tender. In fact, try this little experiment if you don't want to take me at my word. Next time you make a boxed cake mix, add and extra 2 tablespoons of cooking oil to the recipe and compare to an identicle cake made using the exact recipe from the box. You will find that the cake with the extra oil is much more moist than the original recipe. The famous and much loved chocolate/mayonaise cake uses this priciple to develop its moist and tender texture.
Believe me, I have done the experimentation and comparisons. I'm not just guessing, or writing to see my own words on the screen.
Please doon't take this aas an angry posting because it isn't. I am only defending what I said in my previous post. And I do that because the recipe I posted, and the reasons why it works are based upon experience and careful observation.
Again, I invite you to try my recipe, then, if you end up with skinny, hard pancakes, I will try and figure out where the recipe went wrong. Here is the recipe again, just to make sure I am giving it properly:
Ingredients:
Mix together dry with a balloon whisk-
1 cup all-purpose flour
2 tbs. sugar or honey, or Splenda (it doesn't affect the pancakes no matter which one you use)
1/2 tsp. salt
2 1/2 tsp. double-acting baking powder
Add:
1 large egg
3/4 plus 2 tbs. milk
3 tbs. cooking oil
Again whisk everything together until just blended. There should be little lumps. Cook in a pre-heated griddle over medium heat until bubbles begin to form on top. Flip and cook until the edges start to lift from the pan. Serve with your favorite syrup, jam, or jelly along with a bit of sausage or bacon.
Seeeeeeya; Goodweed of the North