* Exported from MasterCook *

* Exported from MasterCook *

BREAKFAST PANCAKES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Flour, all-purpose
1 t Salt
3 tb Sugar
1 3/4 ts Baking powder
1/4 ts Vanilla essence
2 Eggs
3 tb Butter, melted
10 oz Milk

Put a frying pan on a low to medium heat and melt the
butter. Whilst the butter is melting, measure the
flour and sift into a large mixing bowl. Add the salt,
sugar and baking powder.

Measure the milk in a measuring jug. Separate the
eggs and place the whites in a cup, adding the yolks
to the milk. Add the melted butter from the frying
pan. Remove as much from the pan as you can, but don't
be too particular. The remaining butter in the frying
pan will be used to cook the pancakes in. I use a
rubber spatula to get most of it off the pan. Leave
the ring on, but don't put the pan back on it. (I have
an electric cooker which takes a long time to heat
up). In this way you can start cooking the pancakes as
soon as the batter is ready.

When the butter has coagulated, add the liquid mixture
to the dry ingredients and mix them up. I use a metal
spoon. It is at this stage you can judge whether the
mixture has the right consistency.

Wash the measuring jug and dry it thoroughly. Pour
the egg whites into it and whisk with an electric
hand-held whisk. I whisk them until they are quite
hard. (If there are lumps in the batter, you can user
the whisk to get rid of them.) Using the spatula (from
the butter, right?), transfer all the egg whites into
the big bowl. Fold the egg whites into the batter with
the metal spoon until they are all incorporated. The
batter is now ready.

Put the frying pan back on the heat and wait until it
is to a reasonable temperature. I can't be more
specific because it depends on your cooker and the
frying pan that you are using. Make the pancakes one
at a time, turning them over when the underside is
cooked. Eat immediately with butter and maple syrup.

NOTES:

* Light and fluffy breakfast pancakes -- The formula
comes from "The Joy of Cooking" by Irma S. Rombauer
and Marion Rombauer Becker. I bought the book when I
was visiting California a few years back. The pancakes
are to my liking, but my wife has had to endure vast
quantities of failures before I got the right
technique. These pancakes are amazing for their
stupefying ability. No more than three can be eaten in
one day. A slow and painful death will result from
exceeding these guidelines. Yield: 8-10 6-inch
pancakes.

* The order that I do things is the result of much
experimentation. I have a Creda Cavalier and use a
Fissler German-made corrugated-bottom frying pan. With
this combination I set the ring to 2.75-3.0.

One way to test is to place a small dollop of batter
in the frying pan. It should take about 1-2 minutes
to brown. As the underside is browning, bubbles
should be forming on the top surface. The consistency
of the batter and the temperature of cooking are
correct when the bubbles fail to burst when the
underside is fully cooked.

* Now that I know what I'm doing, they're easy, but I
had a awful lot of failures to start with. Don't
expect success the first time. You won't be
disappointed. The effort is worth it in the long run.
What is important is to get the moisture content of
the batter correct. If it is too sloppy; then the
pancakes will be flat and stodgy. If the batter is too
dry; then the pancakes will burn before they are
cooked.

: Difficulty: moderate until you learn the technique.
: Time: 30 minutes preparation, 30 minutes cooking.
: Precision: measure the ingredients.

: Simon Kenyon
: The National Software Centre, Dublin, IRELAND
: [email protected]

: Copyright (C) 1986 USENET Community Trust

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