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Recipe Name: Breakfast Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

1 1/2 Cup(s) Flour, all-purpose
1 Teaspoon(s) Salt
3 Tablespoon(s) Sugar
1 3/4 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Vanilla essence
2 Eggs
3 Tablespoon(s) Butter, melted
10 Ounce(s) Milk
Put a frying pan on a low to medium heat and melt the butter. Whilst
thebutter is melting, measure the flour and sift into a large mixing
bowl.Add the salt, sugar and baking powder.Measure the milk in a
measuring jug. Separate the eggs and place thewhites in a cup, adding
the yolks to the milk. Add the melted butterfrom the frying pan. Remove
as much from the pan as you can, but don'tbe too particular. The
remaining butter in the frying pan will be usedto cook the pancakes in.
I use a rubber spatula to get most of it offthe pan. Leave the ring on,
but don't put the pan back on it. (I have anelectric cooker which takes
a long time to heat up). In this way you canstart cooking the pancakes
as soon as the batter is ready.When the butter has coagulated, add the
liquid mixture to the dryingredients and mix them up. I use a metal
spoon. It is at this stageyou can judge whether the mixture has the
right consistency.Wash the measuring jug and dry it thoroughly. Pour
the egg whites intoit and whisk with an electric hand-held whisk. I
whisk them until theyare quite hard. (If there are lumps in the batter,
you can user thewhisk to get rid of them.) Using the spatula (from the
butter, right?),transfer all the egg whites into the big bowl. Fold the
egg whites intothe batter with the metal spoon until they are all
incorporated. Thebatter is now ready.Put the frying pan back on the
heat and wait until it is to a reasonabletemperature. I can't be more
specific because it depends on your cookerand the frying pan that you
are using. Make the pancakes one at a time,turning them over when the
underside is cooked. Eat immediately withbutter and maple syrup. NOTES
Light and fluffy breakfast pancakes -- The formula comes from "TheJoy
of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. I boughtthe
book when I was visiting California a few years back. The pancakesare
to my liking, but my wife has had to endure vast quantities offailures
before I got the right technique. These pancakes are amazingfor their
stupefying ability. No more than three can be eaten in oneday. A slow
and painful death will result from exceeding theseguidelines. Yield:
8-10 6-inch pancakes. The order that I do things is the result of
much experimentation. Ihave a Creda Cavalier and use a Fissler
German-made corrugated-bottomfrying pan. With this combination I set
the ring to 2.75-3.0.One way to test is to place a small dollop of
batter in the frying pan.It should take about 1-2 minutes to brown. As
the underside is browning,bubbles should be forming on the top surface.
The consistency of thebatter and the temperature of cooking are correct
when the bubbles failto burst when the underside is fully cooked. Now
that I know what I'm doing, they're easy, but I had a awful lotof
failures to start with. Don't expect success the first time. Youwon't
be disappointed. The effort is worth it in the long run. What
isimportant is to get the moisture content of the batter correct. If it
istoo sloppy; then the pancakes will be flat and stodgy. If the batter
istoo dry; then the pancakes will burn before they are cooked.:
Difficulty: moderate until you learn the technique.: Time: 30 minutes
preparation, 30 minutes cooking.: Precision: measure the ingredients.:
Simon Kenyon: The National Software Centre, Dublin, IRELAND:
simon@einode.UUCP: Copyright (C) 1986 USENET Community TrustFrom
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 178
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 60.8mg
Sodium: 432.9mg
Potassium: 93.6mg
Carbohydrates: 24.7g
Fiber: <1g
Sugar: 6.6g
Protein: 5.2g

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