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Lois Gehrman of Crescent City, California, dropped us a note in response to an article in our last issue, where we highlighted an array of pancakes. She writes as follows:
"I'm a new subscriber, and each issue I read from cover to cover, and inhale every word! When I received my issue in today's mail and read your story about pancakes, I had to send my recipe, which I've made for all my married years 37 to be exact. My children now use the same recipe in their homes with their families. For all of my 59 years cooking has been my passion, and now with just my husband and I it is still my passion."
We found these pancakes easy as easy can be, and a trio of early morning taste-testers -- some of the customer service folks who come in first thing -- commented very positively on these, particularly on their texture. "These are really light and fluffy. They don't have that heavy, floury taste that some pancakes have," noted Pat. Added Peggy, "You could really eat a lot of these!" And Steph just smiled and kept on eating.
Lois' recipe calls for a teaspoon of orange zest, but we like them equally well with vanilla substituted for the orange. Go with your personal preference. We also increased the buttermilk; we think perhaps our baking mix is a bit higher in protein, and thus requires a bit more liquid. To get the consistency of the batter just right, we suggest beating together the egg and part of the buttermilk, adding it to the dry ingredients, than adding more buttermilk until you have the consistency you want. Our favorite consistency, resulting in fluffy, 1/2-inch high pancakes, is a bit heavier than heavy cream.
2 cups (8 1/2 ounces) buttermilk baking mix (King Arthur brand preferred, of course)
1 1/2 cups (12 ounces) sour milk or buttermilk
2 tablespoons (1 ounce) lemon juice
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon orange zest OR 2 teaspoons vanilla
Whisk together the baking mix, sugar, baking powder and orange zest, if you're using it. In a separate bowl or measuring cup, whisk together about two-thirds of the buttermilk, the eggs, lemon juice, and the vanilla, if you're using it. Combine the wet and dry ingredients, adding enough additional buttermilk to make a thick but pourable batter.
Use a muffin scoop or 1/4-cup measure to spoon the batter onto a preheated, lightly greased griddle. If you're using an electric griddle, preheat it to 350°F. Cook the pancakes for 2 to 2 1/2 minutes on the first side, or until they're golden brown on the bottom; bubbles will have begun forming on the top. Flip them over, and cook till they're brown on the bottom. Yield: about a dozen 4-inch pancakes.
Note: This recipe is easily halved or doubled (to feed a couple or a crowd).
Nutrition information per serving (2 pancakes, 125g): 219 cal, 7.5g fat, 7g protein, 31g complex carbohydrates, 2g sugar, 1g dietary fiber, 73mg cholesterol, 714mg sodium, 173mg potassium, 37RE vitamin A, 3mg vitamin C, 1mg iron, 224mg calcium, 149mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.