On Tuesday, August 4, 2015 at 2:28:22 PM UTC-5, Ophelia wrote:
> "Michelle" > wrote in message
> ...
> > On Tuesday, August 4, 2015 at 8:51:26 AM UTC-5, Ophelia wrote:
> >> "Michelle" > wrote in message
> >> ...
> >> > On Monday, August 3, 2015 at 4:44:39 PM UTC-5, DreadfulBitch wrote:
> >> >> On 8/3/2015 7:40 AM, wrote:
> >> >> > On Monday, August 3, 2015 at 7:16:10 AM UTC-5,
> >> >> > wrote:
> >> >> > It does seem to be a bit much; 2 tablespoons is what is
> >> >> > generally used. I guess IHOP hopes to limit the amount
> >> >> > of syrup a patron might use.
> >> >> But who tastes their pancakes before adding syrup? I know I sure
> >> >> don't.
> >> >> --
> >> >> DreadfulBitch
> >> >
> >> > Me! My grandma used to make pancakes for lunch/dinner sometimes - but
> >> > she didn't use syrup then. Syrup was for morning pancakes only. Dinner
> >> > pancakes just got butter. (I got to use syrup, if I wanted. She just
> >> > didn't use it herself.) I got in the habit of eating a few bites
> >> > of pancake with just butter before adding the syrup.
> >> >
> >> > Her pancakes didn't use any sugar or buttermilk. I still make them
> >> > her way most of the time, since that's the way pancakes should taste
> >> > to me.
> >> Share your recipe, Michelle?
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > 2 Cups flour
> > 1 Tablespoon Baking Powder
> > 1 Teaspoon Salt
> > 2 scant Cups Milk
> > 2 Eggs, separated
> >
> > Whisk the dry ingredients together. Add the milk and egg yolks,
> > stir just until mixed. Beat the egg whites until stiff, fold into
> > batter. Cook in the usual manner.
> >
> > Separating the eggs gives you a light, fluffy, thick pancake.
>
> Thank you Is that whole milk?
It's whatever is in the fridge - usually 2%.