*  Exported from  MasterCook  *
 
                                 PANCAKES 5
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -ÿÿÿ
                         -(makes ca. 8  4 ones)
 
   Ingredients:
   
   1 cup    loosely packed flour 1 tblsp baking powder 1
   egg 1/2 cup milk 1/2 cup  water 1 tblsp oil (canola
   seems to be the healthiest) 1.  Whisk flour and baking
   powder (I sift 'em together, but if you don't have a
   sifter, no problem).
   
   2.  Whisk egg, oil, milk and water together (seems to
   mix better if mix egg, oil and milk first, then add
   water).
   
   3.  Stirring liquid, slowly whisk in flour and baking
   powder mix.  Don't over whisk, as this'll toughen the
   pancakes.  A few lumps are okay. Slowing adding flour
   and baking power mix makes this step a bit easier.
   
   4.  Pour on a hot griddle (see below on determining
   temp.).  I use about 1.5 spoonfuls of a large serving
   spoon and use the back of the spoon to spread out the
   mixture a bit so its not so thick that they don't cook
   through.  Turn when bottom is turning dark (too bad
   they don't make clear pancake griddles).  Using the
   corner of the turner, knock several holes in the
   pancakes.  Done when bottom is turning dark.  Only
   turn once.
   
   5.  Stack for a minute or two when done so the tops
   warm so butter will melt.  Stack too long, and they'll
   get soggy.
   
   Determining correct griddle temperature:
   
   On my stove, medium high does fine.
   
   Make sure water sizzles on it and small drops
   evaporate in just a few seconds.
   
   The pancakes should get quite brown (actually close to
   black) when on the griddle for just a few minutes (2
   or 3?) and the edges on the top should thicken.  A few
   bubbles should form on the middle of the top.
   
   I cooked 'em at too low a temperature for years and a
   hot griddle really helps I've found; don't worry if
   you incinerate a few in the process of figuring out
   the correct setting on your stove; that’s what kitchen
   trash cans are for.
   
   Hints for lighter, fluffier pancakes:
   
   Before mixing liquid and powder mixture, heat the
   liquid to room temperature (microwaves are great for
   this; just thought of it, but maybe hot water w/ cold
   milk & egg might work too).
   
   After mixing liquid and powder, let sit for 5 or 10
   minutes and mix no more you'll see it rise a bit and
   bubbles form).
   
   The water/milk as opposed to all milk ingredients
   helps here too (got this from Usenet’s
   rec.food.cooking).
   
   Note on batter thickness:
   
   The batter should, well, be not too thick or thin.  I
   judge this by how it pours on the griddle; I find I
   need to spread the batter around a bit with the back
   of a spoon.  If too thin, next time add a tablespoon
   or two of flour.  Note that I call for somewhat packed
   flour above as this seems to give me the correct
   amount of flour for proper consistency (flour can be
   compacted to some degree).
   
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   From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke
   Hartkoorn) Converted by MMCONV vers. 1.40
  
 
 
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