On 2015-08-03, Dave Smith > wrote:

> I have had so many bad experiences with pancake restaurant pancakes that
> I don't bother with them anymore. They are invariably a major
> disappointment. Even real maple syrup could not salvage them.

I find most pancakes are made with regular flour. That is, flour not
made from soft Winter wheat, but hard Summer wheat. Only White Lily
and Martha White flours are soft Winter wheat. These make light airy
buttermilk pancakes, as opposed to the heavy cake-like pancakes made
from other flours (gold medal, pillsbury, Krusteaz, etc).

Problem is, one can only get Wht Lily and Martha Wht East of the
Mississippi. YOu can mail order these soft wheat flours from
Smuckers, but it's gotta be a min order of two 5 lb bags, plus
shipping.

I did such an order and got my 2 bags full, but biscuits jes don't
work at 8K ft elev. B-milk pancakes do, tho. I made pancakes I'd
been searching for for over 40 yrs. Light, fluffy, diaphanous,
pancakes. To die for! Prob is, I'm not a big pancake eater.

nb