On Aug 29, 1:13�pm, wrote:
> Bobo Bonobo > wrote:
> > Here's my problem. *I need to figure out what oil to use for quantity
> > preparation of pancakes and French toast. *All I keep around is peanut
> > What neutral oil should I use?
> > So, is it corn oil?
>
> Yes, I would go with corn oil.
>
> I was preparing to set up a funnel cake booth at the local
> street fair. *I got some sample mix from a couple different
> comapanies and set up two fryers on my back deck and held a
> funnel cake party. *I tried peanut oil and corn oil. *Everyone
> prefered the cakes made in corn oil, no matter which mix,
> though one mix was prefered over the other, there was also
> a clear preference for corn oil. *I don't know how well this
> will apply to griddle frying, but it's a data point.

Only a miniscule amount of oil is needed to prep a griddle for
pancakes, just for the first batch and then not a drop more is needed
when the pancake batter is prepared with a proper amount of fat...
it's the fat in the batter that prevents sticking... a seasoned
griddle needs no oil whatsoever for pancakes. Most folks feed the
first [fried] batch to the dog. When a normal brained individual asks
about which oil to use for preparing pancakes it can only pertain to
the oil in the batter... otherwise you just gotta know with absolute
certainty that the only pancakes they've ever prepared are those made
in the bread toaster.

Sheldon