| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
10 |
4" cakes |
INGREDIENTS
| 1 |
c |
Cake Flour |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 2 |
tb |
Butter; Melted |
INSTRUCTIONS
Sift the flour before measuring. Resift with the sugar, salt, baking powder
and baking soda. Beat the egg until light. Add the buttermilk and melted
butter to the egg. Combine the sifted and liquid ingredients with a few
quick strokes. Cover and refrigerate the batter for at least four hours
before using (the longer the batter rests, the better it gets). Preheat the
griddle. When the griddle is ready (a drop of cold water skitters about on
the surface for several seconds before evaporating), use a tablespoon to
gently pour the batter onto the griddle. Cook until bubbles appear on the
top surface. Check to see how well the bottom surface has browned and, when
ready, turn and cook the second side. Cook until the second side is done
(this takes much less time than the first side). Serve hot with syrup,
bacon, sausage, etc.
Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Dec
29, 1997
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