I suppose the taste of buttermilk is so subtle that the size of an egg can
make a big difference in flavor. I cut back on the egg in my buttermilk
pancakes. I can taste the buttermilk more, and it seems that the pancakes
are even fluffier. Maybe next time I'll add a little sugar. Maybe that will
help to bring out the flavor of the buttermilk, kind of like in the Williams
Sonoma recipe (I've been using the recipe for Alton Brown's pancake mix
lately which doesn't include sugar). I'll also try cooking with oil instead
of butter. Alton seems to have a good idea with oil. If there's too much oil
in the pan he _carefully_ picks it up with a paper towel.


W. Pooh (AKA Winnie P.)
"Don't eat soup! Soup makes you poop!"
--Overheard