| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Breakfast |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 1/4 |
ts |
Baking powder |
| 1/2 |
c |
Buttermilk |
| 2/3 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Cooking oil |
|
|
Oil for pan |
| 1/2 |
c |
Milk; as needed for thinning |
INSTRUCTIONS
SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the
buttermilk, milk, beaten egg and oil. Pour the liquid into the dry
ingredients and stir until well mixed. A few small lumps in the mixture
will cook out. The first pancake is a test pancake. The batter should be
thin for pancakes, so thin the batter if necessary with milk (not
buttermilk). The pan should be lightly oiled and hot enough to make a
sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of
the batter into the hot pan. When the top of the pancake is full of bubbles
and the bottom is golden, turn the pancake. Cook on the second side until
done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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