Name: Pancakes
Ingredients: 1 Egg; 1 c All-purpose flour*; 3/4 c Milk; 1 tb Sugar; 2 tb Shortening, melted, or vegetable nil; 3 ts Baking powder; 1/2 ts Salt

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Breads, Crocker	9	Pancakes

INGREDIENTS

1		Egg
1	c	All-purpose flour*
3/4	c	Milk
1	tb	Sugar
2	tb	Shortening, melted, or vegetable nil
3	ts	Baking powder
1/2	ts	Salt

INSTRUCTIONS

Beat egg with hand beater until fluffy; beat in remaining ingredients just
until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease
heated griddle if necessary. (To test griddle sprinkle with few drops
water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 3 tb batter from tip of large spoon or from
pitcher onto hot griddle. Cook pancakes until puffed and dry around edges.
Turn and ccok other sides until golden brown. Nine 4-inch pancakes; 100
calories per pancake.
Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries (thawed and
well drained).
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole
wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle
1 ts whole bran or wheat germ over each pancake just before turning. 10
pancakes.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease
baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.
Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully
cooked smoked ham.
Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose
flour and packed brown sugar for the granulated sugar.
*If using sell=rising flour, omit baking powder and salt.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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