Pancakes for Lynne

Discussion in 'Food and nutrition' started by Wayne Boatwright, Jan 22, 2006.

  1. I've been wanting to put these in Mastercook anyway, so thought I might as
    well post them, both the Sour Milk Pancakes and Cornmeal Pancakes.


    * Exported from MasterCook *

    Sour Milk Pancakes

    Recipe By : Joy of Cooking
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Cup Cake Flour -- sift before measuring
    1 Teaspoon Sugar
    1/2 Teaspoon salt
    3/4 Teaspoon Double-acting Baking Powder
    1/2 Teaspoon Baking Soda
    1 Each Egg
    1 Cup Buttermilk
    2 Tablespoons Butter -- melted

    Resift all dry ingredients together.

    Beat the egg until light and whisk together with buttermilk.

    Combine the sifted and the liquid ingredients with a few swift strokes.

    Beat in melted butter.

    Cook on preheat griddle 2-3 minutes, or until bubbles appear on surface.
    Turn before bubbles burst and bottom is golden brown. Cook the second side
    1-2 minutes.



    * Exported from MasterCook *

    Cornmeal Pancakes

    Recipe By : Joy of Cooking
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Cup White Cornmeal
    1 Teaspoon Salt
    2 Tablespoons Granulated Sugar
    1 Cup Boiling Water
    1 Each Egg
    1/2 Cup Whole Milk
    2 Tablespoons Butter -- melted
    1/2 Cup All-purpose Flour -- sifted before measuring
    2 Teaspoons Double-acting Baking Powder

    Combine cornmeal, salt, and granulated sugar in a mixing bowl. Stir in the
    boiling water slowly and let stand, covered, for 10 minutes.

    Add the egg, milk, and melted butter to the cornmeal mixture, stirring
    gently to mix.

    Resift flour with baking powder, then stir the sifted ingredients into the
    batter with a few swift strokes.

    Cook on a hot griddle for 2-3 minutes or until bubbles form on top, and
    bottom is golden brown. Turn and cook an additional 1-2 minutes.



    --
    Wayne Boatwright Õ¿Õ¬
    ________________________________________

    Okay, okay, I take it back! UnScrew you!
     
    Tags:


  2. King's Crown

    King's Crown Guest

    Thank you Wayne! I have the 1975 JOC and it had Buttermilk Pancakes listed
    and I see it's the same as the Sour Milk Pancakes. I've made the cornmeal
    pancakes and it is a very good recipe. I'm looking forward to trying the
    Sour Milk Pancakes. I had some Biscuit ones this morning and I've usually
    liked them in the past, but today they just didn't hit the spot. I forgot
    to pickup some cake flour will do later this week and have a pancake fest on
    the weekend!

    Lynne
    >
    > Sour Milk Pancakes
    >
    > Cornmeal Pancakes
     
  3. On Sun 22 Jan 2006 05:12:27p, Thus Spake Zarathustra, or was it King's
    Crown?

    > Thank you Wayne! I have the 1975 JOC and it had Buttermilk Pancakes
    > listed and I see it's the same as the Sour Milk Pancakes. I've made the
    > cornmeal pancakes and it is a very good recipe. I'm looking forward to
    > trying the Sour Milk Pancakes. I had some Biscuit ones this morning and
    > I've usually liked them in the past, but today they just didn't hit the
    > spot. I forgot to pickup some cake flour will do later this week and
    > have a pancake fest on the weekend!
    >
    > Lynne
    >>
    >> Sour Milk Pancakes
    >>
    >> Cornmeal Pancakes


    You're very welcome. What I like most about the sour milk pancakes is
    their delicate texture. I think the cake flour contributes to that.
    Enjoy!


    --
    Wayne Boatwright Õ¿Õ¬
    ________________________________________

    Okay, okay, I take it back! UnScrew you!
     
  4. Paul M. Cook

    Paul M. Cook Guest

    I've made the JOC sour milk recipe many times. It is a great recipe as is
    but I find doubling it and adding an extra egg plus 2 large tablespoons of
    corn meal make them better. I've never bothered with cake flour, just
    regular AP flour. Everyone I make them for says they are the best pancakes
    they've ever tasted. The leftover batter can be stored till the next day
    and it makes a uniquely different pancake - akin to a sourdough - thin,
    tangy and very tender. Very enjoyable.

    Paul
     
  5. On Sun 22 Jan 2006 06:27:56p, Thus Spake Zarathustra, or was it Paul M.
    Cook?

    > I've made the JOC sour milk recipe many times. It is a great recipe as
    > is but I find doubling it and adding an extra egg plus 2 large
    > tablespoons of corn meal make them better. I've never bothered with
    > cake flour, just regular AP flour. Everyone I make them for says they
    > are the best pancakes they've ever tasted. The leftover batter can be
    > stored till the next day and it makes a uniquely different pancake -
    > akin to a sourdough - thin, tangy and very tender. Very enjoyable.
    >
    > Paul


    Thanks, Paul, good tip. I will try it, but will probably stick with the
    cake flour since I always have it on hand.

    --
    Wayne Boatwright Õ¿Õ¬
    ________________________________________

    Okay, okay, I take it back! UnScrew you!
     
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