Comments on: Quick American style pancakes

By: David R. MacIver

David R. MacIver — Mon, 27 Nov 2006 21:10:00 +0000

Thanks for the comments landen.

The original recipe does indeed use the doubled proportions (and only one egg). I use the halved version because this gives a more manageable size for one or two people and makes the trick of mixing everything in the measuring cup easier.

Likewise buttermilk in the original recipe. I don't use buttermilk because it's hard to get! I don't know if it's just an american oddity, or if its absence is a british oddity, but I can hardly ever find it.

No comment on the cream of tartar. I've little clue as to the details of these mysterious white chemicals which go in our food. :-)

By: landen

landen — Mon, 27 Nov 2006 04:41:00 +0000

Sorry about cream of tartar comment. I was way off. Americans always use baking powder I think. Use American brand of "double acting baking powder" , "clabber girl" and "calumet" are standards. and you can omit cream of tartar. Double acting means it has cream of tartar in it so it bubbles some without heat and then it bubbles more with heat due to baking soda, the second action.

2 eggs, beaten well
2 tbsp. sugar
2 c. buttermilk
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
2 c. flour
2 tbsp. veggie oil , ideally bacon fat, soybean oil is fine.

By: landen

landen — Mon, 27 Nov 2006 04:25:00 +0000

Good point about leaving batter slightly lumpy. Shaking it in a covered pitcher works great, then pour.

For old timey American pancakes use buttermilk and bacon fat.

I would double most stuff and leave just one egg. cream of tartar is prolly not necessary with buttermilk.