INGREDIENTS

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 <aa2690@wayne.edu> on Jan
18, 1997, converted by MM_Buster v2.0l.

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