Pancake Project #1

Mostly I will only blog here once a week...maybe only every other week, we shall see. Think of today's post as just an extension of yesterday's introduction, here is the recipe I tried out yesterday.

I decided to just use the first cookbook that "fell" out of the cabinet...it happened to be one of my favorites, a local Methodist church cookbook I received when I worked there briefly about nine years (WOW--has it been that long??)

The recipe was entitled WORLD'S BEST PANCAKES...so obviously I had to try that one.

The Ingredients:
1 cup self-rising flour
1 cup buttermilk
1 egg
1 tsp sugar
1/2 tsp baking powder
1/2 tsp soda
1 T oil

The Instructions:
Combine dry ingredients, mix well. Beat egg. Slowly add buttermilk and oil while beating. Continue to bea and slowly add dry ingredients; beat until smooth and the lumps are gone. If consistency is not to your liking, add whatever it takes to get it right. Bake on 350-375 degree in frying pan or griddle. Turn once. Serve with butter and Georgia cane syrup.

My Review:
I only had WR Self-Rising Flour (from Mississippi) and I had no buttermilk. I know there is a way to turn regular milk into buttermilk, but I honestly didn't feel inclined to scouring the internet for this information before starting the pancakes...it was Saturday after all and I was trying to be as laid back and relaxed as possible. I just used my regular ole 2% milk.

Truthfully I didn't read the instructions before I just combined all the ingredients together. So the first part was already messed up when I started. I used a whisk and just barely mixed it all together ( I learned that on a cooking show once!). The concoction I came up with was rather thick, and since I had no desire for the thicker kind of pancake this morning, I decided to add some milk to make the batter much thinner. The result was a thin pancake with a really good taste. They were not thin and fluffy however, which was my goal...

We added butter and plain ole Aunt Jemima syrup and the result was edible pancakes. Not the WORLD'S BEST, as the title of the recipe proclaimed, but good nonetheless. I am thinking the error was more on the part of this flapjacker, and not the recipe itself.

If you try this recipe out, I would love to hear what you think about it!

Catch you on the Flip Side!
Beverly