Re: Did someone spill coffee on the forum?
2013/12/15 14:47:34
(permalink)
OH YEAH.... BTW, do you now the secret to making great pancakes? ...plenty of butter on both sides. I grew up eating a stack every morning, now I cook them sometimes. Use "self rising" flour. One "serving spoon" heaped equals one pancake. I use one or two eggs, one for 6 pancakes, stir until mixed and in small pieces sort of like flakes or pebbles. Add buttermilk until a bit thin. Never stir until the lumps are gone, you want the mix to be a little lumpy. The more buttermilk the thinner the pancake, use a lot and make crepes. I like them inbetween crepes and thick pancakes. Use a cast iron frying pan or a griddle. Lightly butter it and get it hot but not too hot. I usually cook maybe six, throw the first one out because it will pick up any taste that might be in the pan. Forget flipping them when the bubbles pop, you'll burn them if you do that. Just slip the spatula under the edge and take a peek, turn them they are golden brown. Cook them and pile them on a plate, butter both sides of each one. They will be soft and will taste incredible. When I finish, I will put 5 or 6 on a plate, according to how thick they are then I'll fry up a couple of eggs, overlight... put the egs on top of the stack. Cut the eggs up and let the yolks run over the stack. Then take a fork and a large knife and cut the stack into 1" x 1" squares.... slide the now cut up stack a little to the side and pour the syrup of your choice in the open space. With eggs on top a maple based syrup is best. I have some Vermont maple syrup but usually use Butterworth's. Probably because I grew up eating Log Cabin syrup and BW's is similar but a little better, the pure maple it good too.
That is one of my favorite meals... when I was a kid we would always have pancakes and syrup if we had fresh mullet roe, you fry it up too. It is surprisingly good with pancakes and syrup. OH... and BECAN of course!!
J
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