"Michelle" > wrote in message
...
> 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%.

Thanks very much))

--
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