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Digest: #103
Date: 20 Feb 91 20:07:58 GMT
From: trost%reed@cse.ogi.edu
Subject: OVO-LACTO: Pancakes and Waffles
Hmm, all this time, and no one has taken care of the pancake request.
Well....
This is from _The Joy of Cooking_,.
PANCAKES
About Fourteen 4-Inch Cakes
Sift before measuring:
1 1/2 cups all-purpose flour
Resift with:
1 teaspoon salt
3 tablespoons sugar
1 1/4 teaspoon double-acting baking powder
Combine:
1 or 2 slightly beaten eggs
3 tablespoons melted butter
1 to 1 1/4 cups mild
Mix liquid ingredients quickly into the dry ingredients. -*> To test
griddle and cook, see About Griddle Cakes. Serve the cakes with:
(Sausages and syrup)
WAFFLES
6 Waffles
-*> If used with savory foods, omit the sugar.
Sift before measuring:
1 3/4 cups cake flour
Resift with:
2 teaspoons double-acting baking power
1/2 teaspoon salt
1 tablespoons sugar
Beat well:
3 egg yolks
Add:
2 to 7 tablespoons melted butter or vegetable oil
1 1/2 cups milk
Make a hole in the center of the sifted ingredients. Pour in the
liquid ingredients. Combine them with a few swift strokes. The
batter should have a pebbled look, similar to a muffin batter. At
this time, superb as these waffles are "as is," you may want to
include for variety one of the following:
(1/2 cup fresh fruit or berries)
(1/4 cup raisins or pureed dried fruit)
(1/4 cup finely chopped nuts or coconut)
(1/4 cup grated semisweet chocolate)
(1/2 cup shredded sharp cheese)
(1 cup finely diced cooked ham)
-*> Beat until stiff, but not dry:
3 egg whites
Fold them into the batter until they are barely blended. To cook, see
About Waffles. Good served with:
Maple syrup or Honey Sauce [not included], or sweetened fruit or a
dessert sauce.
ABOUT PANCAKES, GRIDDLE CAKES, OR BATTER CAKES
There are three equally important things to control in producing
pancakes and waffles: the consistency of your batter, the surface of
your griddle or pan, and the evenness of its heat. Mix the liquid
ingredients quickly into the dry ingredients. -*> Don't overbeat.
Give just enough quick strokes to barely moisten the dry ingredients.
-*> Ignore the lumps. Superior results are gained if most pancake
doughs are mixed and -*> rested, covered, refrigerated, 3 to 6 hours or
longer before cooking. [...] Variation in moisture content of flours
makes it wise to test the batter by cooking one trial cake first.
Adjust the batter -*> if too thick, by diluting it with a little water,
-*> if too thin, by adding a little flour. You may also use a pancake
dough for waffles provided you -*> add for each recipe at least 2 extra
tablespoons of butter or oil to keep the dough from sticking.
..You should [not] need to grease any season pan surface if you have
at least two tablespoons of butter for every cup of liquid in the
recipe. If you are using a skillet or crepe pan, you may grease it
lightly and continue to do so between batches. -*> Before cooking,
teet the griddle by letting a few drops of cold water fall on it. If
the water bounces and sputters, the griddle is ready to use. If the
water just sits and boils, the griddle is not hot enough. If the water
vanishes, the griddle is too hot.
[it goes on, but that's the important stuff, I think]