On Nov 24, 9:30*pm, Chris Nelson > wrote:
> I grew up on my grandmother's buttermilk pancakes. *They are light,
> moist, fairly thin, and soft. *Almost an extra-thick crepe. *No doubt
> part of it is inertia and nostalgia but nothing else comes close. *If
> grandma's pancakes are a 10, everything else I've had clustered with
> Bisquick and IHOP around 2.5. ;-)
>
> Unfortunately, most of my immediate family don't like the taste of the
> buttermilk. *Since I can't stand the thick, doughy texture that
> results from every other pancake recipe I've tried, we end up not
> having pancakes very often. *I'm looking for some food science that
> will let me reformulate Grandma's recipe without buttermilk.
>
> Buttermilk clearly provides more than liquid to the recipe. *It's got
> a thicker texture than regular milk which, no doubt, thickens the
> batter. *But using regular milk and more flour gets me back to most
> other pancake recipes.
>
> Any thoughts?
>
> Chris

My mother could make real good scratch pancakes, but the recipe and
amounts were in her head. I wish I'd taken the time to measure before
she dumped it in the bowl. They weren't crepe thin, but def. not the
doughy, thick Jemima type either. Never a lump, either.

She insisted on doing them on the cast iron skillet, too, which
yielded a nice, brown, lacy looking 'finish'.

Another one she liked was a cottage cheese pancake. She could also
make decent Jonnycakes.