| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Comfort foo | 4 | servings |
INGREDIENTS
| 2 | c | Flour |
| 5 | ts | Baking powder |
| 2 | Eggs | |
| 2/3 | c | Oil |
| 1 | c | Milk; up to /2-2 |
INSTRUCTIONS
In honor of my mother's yahrzeit, here's her recipe for pancakes. They're great all year long, especially in winter! Source: Ida Gardner Serving size: 4 people or 2 very hungry ones Optional: 1. Add 1/4 tsp. cinnamon and 1 tbsp. maple syrup 2. Fold in chocolate chips or fresh blueberries or chopped apples or banana slices before mixing everything together. Method: Mix the ingredients in the order given while you heat the griddle. When a few drops of water sizzle when dropped on the griddle, you're ready to pour roughly a 1/4-cup of batter per pancake. When the pancakes start to form bubbles, try lifting them. If they lift easily, then turn them over and watch how they rise. Take a peek at the bottoms, and if they look like a nice color, remove them from the griddle and serve. Variations: 1 1/2 c. white flour, 1/2 c. wheat flour instead of all white flour egg substitute or 2 egg whites per egg instead of whole eggs skim milk instead of whole or even 2% milk Posted to JEWISH-FOOD digest by Sandy Loeffler <[email protected]> on Jan 18, 1997, converted by MM_Buster v2.0l.
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