Re: Re:nut flour problems

[Guest guest]

,

I'd recommend you buy an electric griddle that you can use on your countertop.

They have actually temp controls on them like an oven, so you can keep it from

getting increasingly hot.

Meleah

Re:nut flour problems

We use the midas gold recipe in the BVC book. We use a very, very low temp

with butter in the skillet. We make one at a time in the middle of a very large

skillet and constantly check under the edge for browning. We add butter to the

skillet before batter each time. We make ours thin - cooks better thin. More

like a Swedish pancake or crepe. Though sometimes they turn out well thick.

To make pancakes is a labor of love in our house - we much prefer making a

loaf of bread. We eat them as each one is cooked. Hubby usually eats his

standing at the stove while he is cooking another one. This is not a sit

together meal but the 3 of us do all end up in the kitchen together.

The odd thing is that the first two turn out the best and then it gets harder

to manage the over browning. Yesterday we made pancakes and the first two

pancakes were eaten without anything on them - they were that good! But the last

few we did were much more brown and we put extra flavor on them: I top mine with

honey, son uses tons of butter, hubby uses butter and honey.

I'm thinking that it might be easier to manage the browning if we'd turn the

stove off (it's gas) and let the skillet cool after every two pancakes.

W.