| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 2 1/2 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
| 3 |
tb |
Butter |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
1. Melt butter
2. Sift dry ingredients
3. Beat egg and add milk, melted butter and the vanilla to blend well.
4. Stir liquids into dry mixture just until dry ingredients are wet Do not
overmix. It should have the consistency of thick cream.
5. Heat a skillet and grease it lightly.
6. Pour 2 tbs of the batter onto the hot skillet and spread it with the
back of a spoon to make a 3 1/2 " round.
7. Cook over low heat until bubbles start to appear on top and bottom is
golden.
8. Flip pancake over and cook on the other side.
9. Repeat this procedure with the rest of the batter.
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Dec 28, 1997
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