I suppose the taste of buttermilk is so subtle that the size of an egg can
make a big difference in flavor. I cut back on the egg in my buttermilk
pancakes. I can taste the buttermilk more, and it seems that the pancakes
are even fluffier. Maybe next time I'll add a little sugar. Maybe that will
help to bring out the flavor of the buttermilk, kind of like in the Williams
Sonoma recipe (I've been using the recipe for Alton Brown's pancake mix
lately which doesn't include sugar). I'll also try cooking with oil instead
of butter. Alton seems to have a good idea with oil. If there's too much oil
in the pan he _carefully_ picks it up with a paper towel.


W. Pooh (AKA Winnie P.)
"Don't eat soup! Soup makes you poop!"
--Overheard

Christopher M. wrote:
Maybe next time I'll add a
> little sugar. Maybe that will help to bring out the flavor of the
> buttermilk, kind of like in the Williams Sonoma recipe (I've been
> using the recipe for Alton Brown's pancake mix lately which doesn't
> include sugar). I'll also try cooking with oil instead of butter.
> Alton seems to have a good idea with oil. If there's too much oil in
> the pan he _carefully_ picks it up with a paper towel.

I always add a teaspoon of sugar to my pancake batter.
I do not add oil to the pan - I heat the pan and, just before pouring
in the batter, quickly swipe the pan with a little smidge of butter on
waxed paper. Been doing it that way for the last 60 years and don't
plan to change now.

On Sat, 29 Aug 2009 11:53:11 -0400, "Dora" > wrote:

>I heat the pan and, just before pouring
>in the batter, quickly swipe the pan with a little smidge of butter on
>waxed paper. Been doing it that way for the last 60 years and don't
>plan to change now.

I do it like that too, only with oil on a paper towel.

--
I love cooking with wine.
Sometimes I even put it in the food.

Christopher M. wrote:
> I suppose the taste of buttermilk is so subtle that the size of an egg can
> make a big difference in flavor. I cut back on the egg in my buttermilk
> pancakes.

Ever bake your pancakes?

I once put a bowl of pancake batter, the left over last cup or so of it,
in a bowl, in the oven i had only recently turned off. Just to get it
out of the way, iirc, it was during a winter holiday and i was making
pancakes for breakfast for a crowd after taking something to be eaten
later out of the oven.

A half hour or so later when i needed to use the oven again i opened it
up and discover a pan "Cake" my pancake batter had swelled up and got
several inches thick and had a very light fluffy aspect to it.

Works well with a crepe batter also. Not exactly brioche a tete but
sufficient unto itself, if one wants to get fancy. Scoop out the inside
of this quickly made in a tea cup "cake" and fill it with some ham,
cheese and an egg or two and rebake till the egg is set.

If you have really cold and really good, triple cream vanilla ice cream
put a scoop in the hot pan cake cup and serve with a warm fruit or
sabayon sauce.

I don't hesitate to put just a soupcon of vanilla or other extract in
the pancake mix if im going to serve it as a dessert, hazelnut, almond,
orange, lemon etc.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

> I can taste the buttermilk more, and it seems that the pancakes
> are even fluffier. Maybe next time I'll add a little sugar. Maybe that will
> help to bring out the flavor of the buttermilk, kind of like in the Williams
> Sonoma recipe (I've been using the recipe for Alton Brown's pancake mix
> lately which doesn't include sugar). I'll also try cooking with oil instead
> of butter. Alton seems to have a good idea with oil. If there's too much oil
> in the pan he _carefully_ picks it up with a paper towel.
>
>
> W. Pooh (AKA Winnie P.)
> "Don't eat soup! Soup makes you poop!"
> --Overheard
>
>

"Christopher M." > wrote in message
...
>I suppose the taste of buttermilk is so subtle that the size of an egg can
>make a big difference in flavor. I cut back on the egg in my buttermilk
>pancakes. I can taste the buttermilk more, and it seems that the pancakes
>are even fluffier. Maybe next time I'll add a little sugar. Maybe that will
>help to bring out the flavor of the buttermilk, kind of like in the
>Williams Sonoma recipe (I've been using the recipe for Alton Brown's
>pancake mix lately which doesn't include sugar). I'll also try cooking with
>oil instead of butter. Alton seems to have a good idea with oil. If there's
>too much oil in the pan he _carefully_ picks it up with a paper towel.
>
>
> W. Pooh (AKA Winnie P.)
> "Don't eat soup! Soup makes you poop!"
> --Overheard

Is this his 'Instant' pancake mix?

http://www.foodnetwork.com/recipes/a...ipe/index.html

I've been using that for the last few years and it does include sugar in the
mix. Pancakes are always fluffy. I have used extra-large eggs a few times
and didn't notice much difference in taste (which doesn't mean there wasn't
one, I just might not have noticed).

Jon

On Aug 29, 10:12*am, "Christopher M." >
wrote:
> I suppose the taste of buttermilk is so subtle that the size of an egg can
> make a big difference in *flavor. I cut back on the egg in my buttermilk
> pancakes. I can taste the buttermilk more, and it seems that the pancakes
> are even fluffier. Maybe next time I'll add a little sugar. Maybe that will
> help to bring out the flavor of the buttermilk, kind of like in the Williams
> Sonoma recipe (I've been using the recipe for Alton Brown's pancake mix
> lately which doesn't include sugar). I'll also try cooking with oil instead
> of butter. Alton seems to have a good idea with oil. If there's too much oil
> in the pan he _carefully_ picks it up with a paper towel.
>
> W. Pooh (AKA Winnie P.)
> "Don't eat soup! Soup makes you poop!"
> --Overheard

If you want to taste buttermilk so badly, why not just drink it? I
always use jumbo eggs for everything, and have yet to find they've
ruined something. Most pancake batters are "mix only until it's all
moistened, don't overbeat." Maybe if you'd beat the eggs really well
before adding them, it would homogenize in the batter better and you
could still taste the buttermilk. Me? I don't care if there's a big
buttermilk taste or not. Just an idea....

My favorite pancakes are made using a little bit of lard on the pan;
next best is butter. I've never used oil, although I have used Crisco
shortening (back in the old days).

N.