European Stars and Stripes (Newspaper) - January 12, 1990, Darmstadt, Hesse                                Bothered in butter and Maple syrup Are a americans. Make your pancakes perfect by Joan Drake los Angeles times there Are three key principles to making Good pancakes consistency of Tho Bailor proper heating of the griddle and recognizing when to turn Tho cakes. Whether making Pancake Bailer from  cd or a packaged mix. Stir it Jum enough to moisten the dry ingredients the baiter should still to Lumpy of Ermi ing makes the pancakes touch. For Best results cover the Batter and refrigerate one to two hours so the flour expands and absorbs the moisture to Cook the Batter preheat the griddle Over medium heat ii is ready when a Lew drops of cold water sprinkled onto the surface dance and sizzle step 1. If the water just Sils and Bois the griddle is not hoi enough if it evaporates instantly reduce the heat. Brush the griddle lightly with Oil step 2 unless it has a non Slick surface or is very Well seasoned other types of Tat shortening butter or Margarine May be used if desired. The  Way to Check the consistency of the Batter to to Cook a trial Pancake typically. On Quarter cup Bailor forms a Pancake about 5 inches in diameter. Pouring Tho Batler close to the griddle surface step 3 helps to keep the Pancake round and using a measuring cup assures Umlor size. Pancakes Are ready to turn when bubbles form and begin to break on the upper surface and the edges look dry turn with a Spatula wide enough to accommodate the size of the Pancake. Normally the first Side needs to Cook two to three minutes but the second Cooks in about half thai Lime. Turn the pancakes Only once the Pancake should turn out Golden Brown Light and Lentoi and to cooked through in the Center ii the Bailer is Loo thick adjust with a Lilloo water if too thin add a Billle flour a i cakes Are Best served at once either in a Slack with syrup or stuffed rolled or glazed with a sauce and run under the broiler. You can also vary the Batler by stirring in one half to three quarters cup blueberries or one third cup chopped nuts. Lot a Nglai Tim much a Eri Vidt 4 step 1 Ute water warmed Between 105-11s degree to activate the granule of dry yeast when making conventional or straight dough bread. Step 2 to dissolve yeast gently Sprinkle the granules Over the surface of the warmed water. Tap 3 stir the yeast granules and water before combining it with ther ingredients for bread. Step 4 additional flour is stirred in by hand or by Strong electric mixer to create a soft dough. All about yeast by Joan Drake los Angeles times Here Are several ways of making yeast bread the most Standard of which is called the conventional or straight dough method Active dry yeast is most often used in the United states in today s recipes for bread made by the conventional method however yeast the one celled Plant that makes these breads Rise comes in three forms. Compressed yeast also called cake yeast must be stored under refrigeration and has a maximum Shell life of about two weeks. It May also be Frozen Lor up to two months then defrosted overnight in the refrigerator before using when fresh compressed yeast is Light greyish Tan in color and crumbles easily ii should be dissolved in water or milk Between 80 degrees and 90 degrees before being combined Wilh the other recipe ingredients Active dry yeast is usually preferred Over compressed yeast because it has a longer shelf life. The dry yeast granules Are packaged in airtight moisture proof packages so they May be stored Lor six months at room temperature and even longer under refrigeration the expiration Date stamped on the package is based on storing the yeast at room temperature one package of Active dry yeast contains a scant Tablespoon of granules this amount is equal to a 0 6-ounce cake of compressed yeast Active dry yeast usually referred to simply As dry yeast is activated by water Wilh a temperature Between 105 degrees and 115 degrees to dissolve the yeast Sprinkle the granules on the surface of the water. It should dissolve in three to five minutes stir before combining Wilh the other recipe ingredients when using the mixer method of making yeast bread the yeast is combined with other dry ingredients before being dissolved to activate the yeast the water temperature must be higher Between 120 and 130 degrees Quick Rise Active dry yeast is a highly Active Strain of dry yeast that makes bread doughs Rise 50 percent faster than regular yeast although it May be dissolved in liquid its last rising properties work Best when added directly to the dry ingredients As in the mixer method just described in the conventional method once the yeast is dissolved it is combined with other lukewarm liquids fat. Sugar and eggs then the flour is stirred in. And the Batter is beaten vigorously to begin developing the gluten in the flour additional flour is stirred in to create a so i dough thai can be kneaded without becoming too Sticky although this is done by hand traditionally a Strong electric mixer May also be used Ary 12,1990 stars and stripes Page 15