modifications.) The recipe, if you will recall, is equal volumes of egg, milk, and flour.
I just cooked myself a pancake dinner, and I used JimK's recipe.
I worked with two eggs. I rocked the flour when measuring it, allowing it to pack. Um, I just noticed that I should have used self-raising flour, so you might want to take this review with a grain of salt. Speaking of which, I also added salt to the mix.
Anyhow, I think the batter was far too dense. It didn't spread out very well, the pancakes didn't roll up well, and one beautifully thin one even broke when I rolled it. Also, there weren't very many pancakes — 4 in total, just enough for one meal. Unless I have very small huevos, that's a sign the batter needs more milk — I normally get about 8 - 12 pancakes from that amount of batter.
Next time, I think I'll use about twice as much milk, unless I'm making special pancakes: the advantage of the thick batter is that they rest on your spatula, rather than folding over them. This means that you can flip apple or bacon pancakes without having them break around the inserted slabs. For that kind of pancake, these proportions are ideal.
I'm used to adding the oil/butter to the batter in advance, instead of oiling/buttering the pan, so I added about a third volume of oil to the batter. That worked well.
The pancakes cooked to goldish very quickly, which was nice. The batter was very quick to make, which was also nice. This recipe makes for very stiff pancakes, ideal for pancakes with large inserts; if you prefer to bake them natural, (or with small inserts, like raisins or cheese,) then I'd recommend using about twice as much milk.
All in all, a very useful recipe basis, especially by virtue of being easy to remember. Needs a lot more milk, though. |
