| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt (very important) |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs (or equivalent egg beaters) |
| 2 |
tb |
Oil |
| 1 |
c |
Milk |
INSTRUCTIONS
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients
with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan
with oil. Heat until water dropped from your hand bounces around. Drop
about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled
all over the top and brown on bottom. Flip, cook until brown on other side.
Keep you griddle very hot at all times. Now...to vary:
1. Substitute 1 cup whole wheat flour for white flour.
2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp
baking powder.
3. Put some pecan or walnut pieces in with your dry ingredients (this keeps
them from sinking). Or put in some blueberries .. also with dry
ingredients.
4. Increase your eggs. This will make them a little more like a crepe. Top
with sliced apples, brown sugar and cinnamon and fold in half.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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