| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast |
16 |
Cakes |
INGREDIENTS
| 1/2 |
c |
Buttermilk; to 3/4 cup |
| 2 |
tb |
Butter; melted |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
|
|
— The Fannie Farmer Cookbook (1980) |
INSTRUCTIONS
Beat the buttermilk, butter and egg lightly in a mixing bowl. Mix the
flour, baking soda, sugar and salt and add them all at once to the first
mixture, stirring just enough to moisten the flour. Lightly butter or
grease a griddle or frying pan and set over moderate heat until a few drops
of cold water sprinkled on the pan form skittering globules. Pour about 1/4
cup per pancake on the griddle; bake until the cakes are very bubbly on top
and the undersides are lightly browned. Turn with a spatula and brown the
other side. Place finished cakes on a heated plate in a very slow (200 F)
oven until ready to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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