Day 55: Pancake Day

 Day 55: Pancake Day

Today a test of patience: flip the perfect pancake.

1) The pancake mixture must be very smooth.  Start with 2 cups of flour and a pinch of salt in large bowl, wisk in two eggs.  Mix 2 cups of milk and 1 cup of water, and add them in gradually, whisking until the batter is creamily smooth.
2) Lubricate your frying pan with butter and put it on medium-high heat.  Spoon in roughly one ladleful of mixture per pancake, tipping it around the pan so its spreads evenly.  As soon as the underside is golden, its time for the tricky bit. 
3)Flipping (or>>tossing<<) is all in the forearm.  Lift the pan away from teh heat, then slide the pancake around slightly to avoid stickiness, and whip the pan up in a forecful yet precise movement.  The pancake should rotate 180 degrees vertially and land back in the same spot it became ariborn.  (Beginners, children under 12 and the elderly: you are free to adjust the pan slightly to catch it though).

What makes the perfect pancake?  10% technique, 10% instinct, 80% patience.

Take care >>tossing<< your pancakes.  Firefighter Stuart Mitchell says: >>Cooking and flipping pancakes is great fun but people shopld take care with hot oil.  You hardly need any oil and people should be very wary that they flip their panckaes away from teh stove so that if the tossed pancake isn't caught it can be cleared up.<<

**This highly unsual rock formation known as >>Pancake Rocks<< is situated as Punakaiki on the West Coast of the South Island, New Zealand.  It received its name in May 1832 from the white settlers, as the indigenous Maoris were not familiar with the concept of pancake. (See Below)**
 

I didn't follow this exact pancake recipe because there is this great "Pamela's" Pancake Mix I love from the Natural foods stores.  I like them light so I do use quite a bit of non or low fat margarine in the pan for every pancake, this also helps with the flipping.  The results tasted great and to me they were the perfect tasty pancakes.