| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
14 |
Cakes |
INGREDIENTS
| 1 1/2 |
c |
All-Purpose Flour |
| 1 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 2 |
|
Eggs |
| 3 |
tb |
Butter, Melted |
| 1 1/4 |
c |
Whole Milk |
INSTRUCTIONS
THESE NAMES ALL REFER TO THE SAME ITEM - THE FAMILIAR WHEAT FLOUR BREAKFAST
PANCAKE. Sift the flour before measuring. Resift with the salt, sugar and
baking powder. Beat the eggs lightly and combine with the melted butter and
milk. Mix the liquid ingredients quickly into the sifted ingredients. Cover
and refrigerate for at least 4 hours (the longer the better). Preheat the
griddle. The griddle is ready when a drop of cold water skitters about on
the surface of the griddle for several seconds before evaporating. Use a
tablespoon to gently spoon the batter onto the griddle. When bubbles appear
on the top of the griddle cakes, check the underside of to see how they are
doing. Turn when golden brown. The second side will take only about half as
long as the first to cook. Serve hot with syrup, bacon, sausages, etc.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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