| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | All purpose flour; sifted before measuring |
| 1/2 | ts | Salt |
| 1/2 | ts | Double-acting baking powder |
| 3/4 | ts | Baking soda |
| 1 | c | Finely milled whole wheat flour |
| 2 | tb | Sugar; honey or molasses |
| 1 | Egg | |
| 2 | c | Buttermilk or yogurt |
| 2 | tb | Melted butter or bacon drippings |
INSTRUCTIONS
Sift the flour with salt, baking powder and baking soda. Stir in whole wheat flour. In a seperate bowl, combine and beat sugar, egg, buttermilk and butter. Mix the liquid ingredients together quickly into the dry ingredients. Don't overbeat. Give just enough quick strokes to barely moisten the dry ingredients. Ignore the lumps. Pour the batter from the tip of the spoon onto a hot griddle. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned. Turn the cakes only once and continue cooking them until the second side is done. Cooking this side takes only about half as long, and the second side never browns as evenly. Serve the cakes at once. Variation: Whole Grain and Soy Griddle Cakes Substitute for the all purpose flour: 1/4 cup soy flour 1/4 cup cornmeal 1 cup finely milled whole grain flour Recipe by The Joy of Cooking Posted to recipelu-digest by GramWag@aol.com on Feb 10, 1998
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