Basic Pancakes and Waffles
List of Ingredients
4 c all-purpose flour
2-4 tbls sugar, to your taste
1 tbls baking powder
1 tsp salt
1 tsp baking soda
4 large eggs
4 cups buttermilk or plain yogurt or 4 cups milk mixed with 1/4 c vinegar or fresh lemon juice
1/2 c (1 stick) butter or margarine, melted
up to 1 cup berries or diced fresh or dried fruit (optional)Recipe
Place all ingredients except the optional fruit in a blender, cover, blend on medium speed for 30 seconds, then use a rubber scraper to push any dry ingredients down into the batter. Blend another 30 seconds. The batter should be smooth and think but still pourable. Stir in the fruit by hand.
Oil a griddle or waffle iron and preheat it until a few drops of water sprinkled on the surface splatter immediately. Use a 1/4 cup measure to pour out the batter onto the hot surface, leaving enough space for each pancake to expand. Turn the pancakes when the bubbles on the top surface pop and don't fill in. The flip side takes only half the amount of time needed to cook the first. Pancakes can be kept warm on a heavy-duty baking sheet in a warm oven. Leave them uncovered so they don't get soggy.
Check the waffles when the steam no longer comes oput the sides of the pan. Check the underside to make sure it's browned before removing it from the iron.
This batter can be made up to three days ahead of time and kept in a sealed container in the refrigerator.
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