"Serene" > wrote in message
...
> I have been trying over the years to make pancakes that don't suck.
> I mean, they're okay, usually, but they don't have the texture I
> like, which I'll admit is basically the texture you get from
> pancakes in a good breakfasty diner.
>
> Finally, I did it! I don't know if it's the recipe, the pan I used
> (cast-iron), or what, but yay! eight gorgeous pancakes of perfect
> consistency that my partner and I couldn't stop eating until they
> were gone.
>
> Here's what I did. I didn't happen to have cow's milk or all-purpose
> flour in the house, so I used what I had on hand.
>
> Pancakes
>
> Dry ingredients:
>
> 1 cup bread flour
> 2 teaspoons baking powder
> 1 teaspoon salt
> 2 tablespoons sugar
>
> Wet ingredients:
>
> 1 cup soymilk (unsweetened)
> about 1 tablespoon oil (I just eyeballed it)
> 1 large egg
>
> Preheat a cast-iron skillet on medium low heat.
>
> Stir the dry ingredients together in one bowl and the wet in
> another. Add wet to dry just until everything's mixed together.
>
> Add a little oil to the skillet and move it around to make a thin
> layer. Pour scant quarter-cups of pancake batter on the skillet.
> Flip in a few minutes, when bubbles are bursting on the surface and
> the edges are starting to dry. Cook for another couple of minutes,
> then remove to an ovensafe plate. Keep warm in a 200 degree oven
> while you do the next batch.
>
> Yay, pancakes!


Congratulations. Try a tablespoon of cornmeal. You'll love the flavor it
gives. One thing I like to do is to double the recipe if I plan on making
them again the next day. The next day, the batter has changed and the
pancakes are thinner, but more tender and have a slightly tangy edge to
them. A different experience, but quite good.

And if you really love pancakes, mix up the dry ahead of time and keep it in
a storage container. Then you just mix up some eggs and milk and you're
good to go. Also, try melted butter instead of the oil in the pancakes, it
adds a lot of flavor.

Paul