(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Finally - flapjack fulfillment
Here are some universal pancake tips:
Heavy bottomed pans, such as seasoned cast iron, work best. Use a non-stick pan to cut calories and reduce sticking.
It's best to rest your batter for a few hours or make it the night before if possible. This relaxes the gluten (the elastic component of flour) and makes for lighter pancakes.
For lighter pancakes, you can substitute beer, carbonated spring water or seltzer water for the liquid in the Pancake Bonanza. Otherwise, you may try separating the eggs, whipping the whites, then folding them in.
You may use two egg whites for every whole egg to cut down on cholesterol. As well, opt for a low cholesterol fat such as canola oil or a light olive oil.
Pancake batter and waffle batter are interchangeable (usually) but if you're using a waffle iron, follow the manufacturer's instructions.
Do not over-blend pancake batter to make it smooth. Batters should be somewhat lumpy. Thick batter makes for fluffy pancakes. Thin batter is good for crepes.
It's a good idea to test one pancake in your pan or griddle before frying up the whole lot. That way, you can gauge the heat setting.
For a breakfast crowd, keep pancakes warm on a cake rack set over a cookie sheet in a 225 F. oven. Microwave frozen pancakes for 45 to 60 seconds on high.
Pancake batter may be refrigerated for use the next day. Loosen with milk. It may also be frozen in plastic containers. Defrost the night before in the refrigerator.
© This is a Marcy Goldman/BetterBaking.com original recipe
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