Comments on: Phat Tuesday

By: Fred Hicks

Fred Hicks — Sat, 09 Jul 2011 14:58:21 +0000

Oh heck yeah!

By: Alberto Muti

Alberto Muti — Sat, 09 Jul 2011 12:08:52 +0000

Pardon a naive european, but… do you eat chocolate chips pancake WITH sausages?

that seems radical, but delicious.

By: Tim Gray

Tim Gray — Thu, 18 Feb 2010 13:51:21 +0000

I always loved Pancake Day as a kid but can’t be bothered making them just for myself.

Those look yummy. Bit like what we used to call Scotch pancakes, made on a griddle, while proper/ordinary pancakes were bigger and thinner and made in a pan.

Better shut up before I start gnawing my keyboard!

By: Lugh

Lugh — Thu, 18 Feb 2010 12:43:38 +0000

Out of curiosity, have you tried coating the chocolate chips in flour before adding them to the mix? I saw that tip on FN a while back (maybe even on Good Eats) for preventing them from sinking to the bottom of muffins. The principle should hold for pancakes.

And, is it really that hard to get buttermilk that you’d resort to lemon juice? Or am I just spoiled from living all my life south of Maryland?

By: Priscellie

Priscellie — Thu, 18 Feb 2010 06:16:09 +0000

*mops up puddles of drool on laptop* Those look magnificent.

By: Toby Bianchi

Toby Bianchi — Wed, 17 Feb 2010 21:04:46 +0000

I’m in love with Fruit pancakes: 1:1 ratio of milk to self rising flour to 1 egg per cup of milk. Grate an apple, pear, or other fruit into the batter.

By: Clark Valentine

Clark Valentine — Wed, 17 Feb 2010 20:21:01 +0000

Oh that looks magnificent.

As an aside, one pancake trick I’ve learned is whipping the egg whites very nearly, but not quite, to a meringue-like consistency before mixing with the other ingredients. Lets you use interesting mixes of whole grain flours while keeping the cakes light and fluffy.