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- 1. Whisk flour and baking pwdr (I sift 'em together, but if you do not have a sifter, no problem).
- 2. Whisk egg, oil, and lowfat milk together, then wisk boiling water in (it seems to mix better in this order).
- 3. Stirring liquid, slowly whisk in flour and baking pwdr mix. Do not over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowly adding flour and baking power mix makes this step a bit easier. Let stand for 10 min at room temperature.
- 4. Pour on a warm 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 mix a bit so its not so thick which they do not cook through. Turn when most of the back has gone from glossy to flat (the bottom will be turned dark). 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 possibly two when done so the tops hot so butter will heat. If you stack too long, they'll get soggy.
- Understanding: - If the liquid is at room temperature, they will rise more. The boiling water mentioned above with lowfat milk and egg from the frig will do this fine. - After mixing liquid and pwdr, letting them sit for 10 min and no more mixing allows it rise a bit (you'll see it rise a bit and bubbles form). Figured this out from RAGBRAI (see below) too. - The water/lowfat milk as opposed to all lowfat milk ingredients helps make 'em light and fluffy too (got this from Usenet's rec.food.cooking). Determining correct griddle temperature (figured out from RAGBRAI, an annual bike ride across Iowa which appears to be the largest in the world; pancakes are a breakfast stable): - 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 min (2 or possibly 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 warm griddle really helps I've found; do not worry if you incinerate a few in the process of figuring out the correct setting on your stove. After all, which's what kitchen trash cans are for.
- Note on batter thickness: - The batter should, well, be not too thick or possibly thin. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit w/ the back of a spoon. If too thin, next time add in a Tbsp. or possibly two of flour. Note which 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). If you find this useful, I'd appreciate a note. After all, it took a bit of time to type all this in. Bill Goffe [email protected]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 436g | |
| Calories 689 | |
| Calories from Fat 180 | 26% |
| Total Fat 20.38g | 25% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 192mg | 64% |
| Sodium 3898mg | 162% |
| Potassium 376mg | 11% |
| Total Carbs 101.81g | 27% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.02g | 5% |
| Protein 22.56g | 36% |
