Boy, am I coming to this party "late"! LOL With posts dating back four years, I wasn't even going to comment but the couple new posts from 2015 encouraged me. :D Dear P.J. Hamel: For ME, these pancakes DID turn out to not only be "Simply Perfect Pancakes"...but...the first pancakes that I've been able to enjoy in decades!!! Why? Two reasons: 1) Most people have an aversion to certain food's texture: Jello, Tapioca, Spaghetti Noodles; the texture is the Deal Breaker as to if food makes it past their lips. 2) Genetically, in my family, the women all suffer from a very, very narrow esophagus. Two aunts died by choking up food in their sleep; R.I.P. So, those of us that have survived infant-hood, MUST pay extreme attention to texture in our food so the same fate doesn't befall us. For me, it's "dough"--cookie dough, gooey doughie stuff...and pancakes, especially restaurant diner pancakes, that I can't literally swallow! To save embarrassment, I can no longer order pancakes of ANY kind at restaurants, as 2-3 bites into the meal, the dough forms a wall in my throat and I'm off to the loo, to do "you know what." But, my family adores them and I've always felt badly that the only time that they can enjoy them is when we pay for them. I do not know WHAT it was about this particular recipe that made me want to attempt it: perhaps the word "perfect" or perhaps it was the MALT POWDER, of which I am a fiend for the taste. But, I've since made these perfectly perfect pancakes three times in my Nordic Ware Eggs Plus Pan and Voila!!!...I can actually eat them and NOT DIE!!!! They turned out flawless each and every time with the malt powder, adding a completely unique taste. I've served them with maple syrup/applesauce and today...caramelized banana slices...and my family is Over The Moon! On a side note: I measure my flour exactly the way that you recommended above. My Gran was a professional baker and she taught me that method. Also, she taught me to NEVER use cold ingredients (milk/eggs/butter), so your problem with the butter turning hard would be solved if using room temperature ingredients. The first time I made the pancakes, I followed the ingredients exactly; since then, I've added 1 tsp. vanilla and 1 tsp. Vietnamese Cinnamon, which has turned out how my family enjoys them best. So "Thank You", P. J. Hamel!!! After decades and decades of pancakes being on my DO NOT EAT! list, I can finally enjoy them and enjoy bringing more love to the table for my family to enjoy. :D

• Reply