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    Foolproof Pancakes

    Source of Recipe

    by Millie, from Pastry Whiz

    List of Ingredients

    1 c. all-purpose flour
    3/4 c. buttermilk
    1/4 c. whole milk
    1 tsp. sugar
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 egg
    2 tsps. unsalted butter, melted
    vegetable oil for cooking

    Recipe

    1. Combine all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK if there's small lumps and streaks.

    2. Heat 2 tsps. vegetable oil in 10-inch skillet over high heat. When hot, use paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 c. batter for each of three pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil if necessary.

    Variations:

    Blueberry: Fold 3/4 c. berries to batter

    Whole-wheat: Decrease flour to 3/4 c. and add 1/4 c. whole-wheat flour.

    Banana: Slice 1 ripe banana into batter.

    Pecan: Add 2/3 c. chopped toasted pecans to the batter

    Yield: 10 3-inch pancakes

    I also added a 1/4 tsp of baking powder {I always do with buttermilk} & allowed the batter to "rest" about 15 min's before starting to cook em up.


 

 

 


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