or read the most recent admssions of love for panckes!
1. Combine 2-and-a-half cups of sifted flour (subtituting a few tablespoons of corn meal for flour) with two tablespoons of baking powder. I usually combine half whole wheat and half white. The sifting is important. Also the quality of the flour. I recommend standard bread flour, not pastry flour.
2. Combine 2 egg yolks, four tablespoons of oil or melted butter, and two cups of milk. The butter gives richer pancakes. I usually add a little extra milk for good measure because you don't want a batter that is too thick.
3. Add 2 whipped egg whites. This is the key because the egg whites give you a fluffy batter.
4. That's it. The other critical item is a good griddle at the proper temperature. I have a large, black griddle that works great. Also, I'm a purist about syrup. Only 100% real maple syrup will do. And butter, no margarine. Also, I usually grease the griddle with a bit of butter.
I'm enjoying Fairbanks (moved here in August from Massachusetts), but
there are no good breakfast restaurants here. I occasionally would have
pancakes out but only at restaurants that do a good job with them. Most
don't. I had a great breakfast in Boulder a few years ago. Don't remember
the name of the restaurant but the pancakes were excellent.
Dorothy would not have wanted to leave Kansas if she had known about International Pancake Day, observed in the town of Liberal.
Held Shrove Tuesday (the 49th annual celebration is on Feb 24, 1998), the festivities begin with a pancake breakfast and culimnate in a race for women.
At the start and end of the S-shaped 415-yard course, each entrant - adorned in housedress, apron and head scarf - must flip a pancake in the skillet without using a utensil.
There are also pancake-eating and pancake-flipping contests, a talent show and a beauty pageant.
One of the race participants is always from Olney, England, where a similar event occurs on the same day and where the tradition originated: Some 550 years ago, a woman was making pancakes to use up fat before Lent. When she heard the church bell ring, she ran, skillet in hand, to get to church on time.
For details, call 316-624-6427. Excerpted from Bon Appetit 1/98.
Email whitey@rmi.net
I'm writing because I thought you might want to try one thing that I really found that makes the cakes irresistible; Add real vanilla to the mix. Always use real butter and most of all, Mix in equal parts, real maple syrup, clover honey, and molasses syrup, microwave till warm, and shake. Hard to beat that.
You will think you died and went to heaven, and besides, with all of that good nutrition, your feet won't even touch the ground for hours after breakfast.
I'm sure doing that to the eggs in any recipe and using cake flour wouldimprove the fluffiness - another tip was adding frozen blueberries righton the griddle - that way you could space them out and when you flippedthe cakes it is just enough time to thaw them so they are perfect.
Tip number three - only use Grade B real maple syrup from Vermont - it'sdarker and richer and has more maple flavor than any other syrup...
I experimented until I hit upon this recipe. I have never tasted better pancakes nor has ANYONE who hastried them. Let me know how you like them. ENJOY!!!
2 cups flour (I always sift after measuring)
1 & 1/2 cups milk (I sometimes add a bit so it's a little runny)
2 eggs
1/8 cup sugar
1/4 cup vegetable oil
2 tsp baking soda
1 tsp of salt
BEAT WELL! Fry on medium to medium-high and turn themwhen the bubbles stop popping or when bottoms are gettingdark brown. Serves 3 to 4. (I would also recommend using REAL maple syrup on them)
I don't like tough cakes. My two recent pancake adventures at restaurants in Boulder left me unfulfilled due to the toughness of the cakes. Whahhh!
The ideal cakes cut easily with a fork and go down fluffy and light. Yummy!
Coffee, milk, made even a breakfast sausage.
Thanks for your support in this matter.
On the Plaza, right? Lincoln St. Plaza Restraurant.
Order the Blue Corn Pinon pancakes and a side of chirizo.
Great service - leave a big tip. Keep smiling all day.
Had delicous blueberry pancakes in Durango at the East College Cafe on Sunday just prior to blowout of the tire two blocks from the WalMart (i usually don't support Sam, but it was the only place open on Sunday morning - and it sure was convenient. The folks working there were great. (Thanks!)
Later in the trip, after eating many one-pot meals and granola with soy milk for breakfast everyday, I had pretty good pancakes at a greasy spoon in Flagstaff.
Flagstaff is an interesting town - like Boulder 10 years ago before Baby Gap and Gap for Pets opened on the Pearl St Mall - but try finding a shot of wheat-grass juice.
After a 2-hour search we found wheat-grass at the New Horizon Health Food store for $1.50/oz (bend over please).
But, it was worth paying for because it's so good for you. It gives me energy! I wonder how it tastes on PANCAKES?
adios till next time, su amigo.
Mix together 1&1/2 cups boiling water, 3/4 cup quick oats, 2 tbs honey and 3 tbs vegetable oil, and, separately, 1/2 cup cornmeal, 3/4 cup flour, 1&1/2 teaspoon baking powder and 3/4 teaspoon salt.
Pour the first mix into the second mix, and stir till the dry ingredients are moist. Spoon onto griddle or hot, lightly oiled frying pan.
Turn when surface is forming bubbles. Cook until browned. Serve with your favorite condiments. Thanks to Michelle Peterson, from whom I shamelessly stole the recipe.
There was a young woman called Whitey,
Who set up an internet sitey.
She added with care
A message-board there
On pancakes, for wrong or for righty.
How quickly the message-board grew!
Poor Whitey knew not what to do -
The recipes were splendid,
But lunacy then did
Flood in from God only knows who.
For pancakes unite all the nations
(And syrup compounds their temptations).
I'd venture the trick
Is that pancakes are quick
In this age where we're all short of patience.
Thanks for taking time to share your love of pancakes!
Here's a GREAT BIG HUG - Mmmmmuuuuufgh!
Hasta luego!
Just wanted to check in after returning from a climbing trip to El Potrero Chico, Hidalgo, Mexico.
Stayed at Rancho Cerro Gordo, you know, Kurt Smith's place, across from Homero's. Yes, it was PHAT!
I didn't have pancakes in Hidalgo, but I bought the best fresh tortillas there. I'm going back!
The Ranch has community cooking facilities and you can cook up a huge stack of pancakes for an early breakfast before racking up for a great climb named Snot Girlz. Take your comfortable shoes even if you're mostly a "sport" climber. You'll be glad you did. Enjoy!
Adios,
And they weren't afraid to use fats for frying. No "Health Marks" on the menu, at all.
Hasta Luego Amigos!
We stopped off at Wild Oats Market for breakfast because it was FREE! And guess what they had? A Boulder policitian, who claimed to have rowed dingys down the Grand Canyon and flipped pancakes over outdoor grills for years, was fixin' up some 100% organic whole wheat, blueberry pancakes with 100% orgain maple syrup - yummmm! - they were GOOOOOD!!! The ride in was great (it's all downhill). The goin' home part is tough if you don't have the right mindset - uphill, against the wind, into the afternoon sun - but at least the temperature will not be 95 degrees :-) today 6/14/00. My pancakes are moving, I gotta go, bye!
Now I know that it is no coincidence (coincidence, i think not... to quote one of my favorite posts to this collection) that Richard and I met that day. For two pancake lovers, having just met, to exchange their favorite pancake experiences, side by side, the day after buying a 35-acre ranch, it's just too much to dismiss to mere chance, don't you think? I guess buying that land was 'meant to be'. Am I right?
So, imagine, long thick dripping tufas just hanging there begging to be climbed... best route of the trip - "Buf!" at Alarσ. Awesome.
Not so great were the so-called "pancakes" at the American-film theme restraurant in Palma de Mallorca, named Click!. All the pancakes on the menu were named for movies: "Creepy" - ham, mushrooms, tomato rolled in a pancake - kind of like a burrito; "Danny Futuro" - with roquefort cheese; "Simone" - mushroom, ham, bechamel; "Torghal" - cheese, ham, bechamel; and "Dracula" which I ordered - chicken, mushrooms, ham, bechamel.
Yeah, I know, why go to an american themed restraurant when you are visiting Mallorca for two weeks and why not eat tapas? Hey, you shouldn't even need to ask - you know how I love pancakes...
"Put a little of the white comade (a filling mixture), and let it flow all around as thou makest a pancake" 15th century recipe bookShrove Tuesday, the day before Lent is also known as Mardi Gras (literally "Fat Tuesday" in French) and Pancake Day in the UK. The name comes from the old English word scraf, from the Christian custom of confessing sin and being forgiven or being shriven on this day. The tradition of making pancakes comes from using up rich ingredients like butter and eggs before the pious Lenten fast. In England, pancakes are cooked without yeast and are therefore thin and flat. From this comes the saying, "flatter than a pancake".
Shrove Tuesday marks the end of winter and the pancake is used because it is a symbol of the sun.
Shrove Tuesday is conventionally a women's feast, because women were the central figures in mumming, village dances and pancake flipping. In some areas, women still compete in pancake races where each contestant must successfully toss and flip her pancakes into the air at least three times before crossing the finishing line.
Try some of these recipes for a gluttonous supper tonight....or if you can't wait that long, buy them in SnaX today.
Plain Mlyntsi (Griddle Cakes)
Ingredients:
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon sugar
1 tablespoon melted butter
1 egg
3/4 cup milk
Directions:
Place the dry ingredients in a bowl, stir them together well with a fork.
Add the remaining ingredients and beat well with a manual or electirc beater until thoroughly blended.
Heat a heavy griddle or frying pan, cast iron is best. Grease the pan lightly with a few drops of oil.
Test the griddle with a few drops of cold water. The griddle is hot enough when the drops keep a globular shape and skitter across the pan. If the water spreads out, the pan is too cool. If they evaporate immediately, the pan is too hot, and the cakes will burn.
Pour the batter into the pan with a small scoop or measuring cup to form cakes about 3 inches in diameter. Cook the cakes until bubbles break on the surface, flip them quickly and cook the other side. Do not turn more than once.
Serve very hot with syrup, honey, or thick sour cream.
Oatmeal Apple Pancakes
Ingredients: (for 1 2/3 inch pancakes)
1 cup oatmeal
2 cup buttermilk, or sour milk (1 cup milk plus 1 tablespoon lemon juice)
2 eggs
2 tablespoon oil
2 teaspoon salt
2 teaspoon baking soda
1 cup flour
1 apple, chopped into small pieces
1 teaspoon cinnamon, if desired
Directions:
Place the oatmeal and buttermilk together in a large bowl. Allow to soak for a few minutes. Add the egg and oil, and cinnamon if using. Stir well.
Add the flour, salt and baking soda and stir until well blended.
Heat a heavy frying pan. Grease lightly with oil.
Pour about 1/3 cup batter into the pan with a small measuring cup.
Bake the pancake until bubbles break on the surface, flip quickly and bake the other side. Make sure the pancakes are baked through. Keep the pancakes warm in a warm oven until all are done. Serve hot.
Potato Pancakes
Crisp and brown, these are great with sour cream or yogurt, bacon and apple sauce.
Ingredients: (for nine 3 1/2 inch pancakes)
3 medium potatoes
1 tablespoon flour
1 tablespoon cream
1 egg, beaten
salt
4 tablespoons bacon fat or oil
Directions:
Wash and grate the potatoes.
Place the potatoes on a double thickness of paper towels, fold the towels around them and twist and squeezeuntil most of the moisture is removed.
Unwrap the potatoes and dump them in a bowl.
Add the flour, cream, egg, and salt and toss until mixed.
Heat the fat or oil in a skillet.
Put about 2 tablespoons of the potato mixture in the pan.
Press and shape the pancakes into a flat 3 1/2 inch cake. Repeat until pan is full but not crowded.
Cook each pancake about 5 minutes over medium low heat until the bottom is crisp and brown. Turn and cook the other side for 5 minutes more.
Keep warm in a 300* oven until all are ready. Serve.
Fancy trying or watching a pancake race?
Be part of the lunch break of the year!
On Tuesday 27 February come and have a drink and flip your pancake on the rink.
Support Colon Cancer Concern, a charity dedicated to increasing awareness about colorectal cancer, the second most common cause of cancer death in the UK.
£1,000 will give you corporate sponsorship plus benefits, or enter a team for £70. There will be exciting prizes for the winners and celebrity guests on hand to offer support.
For more information or a registration form please telephone Justine on 020 7381 9711 or email justine@coloncancer.org.uk. Colon Cancer Concern is a registered charity, no. 1071038.http://www.broadgateestates.co.uk/live/frameset.htm