Bangbang said:
Ok...so what is the recipe?
Here it is:
Originally posted by Goodweed of the North:
Ok. Here's the recipe. It's an exerpt from my work-in-progress cookbook so please respect the copyright. Don't print it for others, though you can share the recipe with anyone you like. I promise that you will lke this recipe. It uses common ingrediants and produces a superior end result.
As was stated by Mjorskin, overmixing is a sure way to get tough, rubbery pancakes. However, I use a wire whisk becasuse it allows me to combine the ingrediants efficiently without overmixing. To gauruntee success, whisk the dry ingrediants together, then the wet ingrediants in a seperate bowl. After both are combined, add them together.
I usually mix the dry, then place the wet ingrediants into the same bowl, break the yolks, then mix with the whisk. They come out great. Enjoy.
World’s Finest Pancakes
These pancakes come out so moist and light that you will never buy a pancake mix again. They are best when served immediately. Enjoy them.
Dry Ingrediants:
1 cup all-purpose flour
2 tbs. Sugar
½ tsp. Salt
3 tsp. Double Acting Baking Powder (You must use Double Acting Baking Powder to get the best texture)
Wet Ingrediants:
3/4 cup plus 2 tbs. 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 fruit acids.
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.
Seeeeeya; Goodweed of the North
