3 Eggs
2 c Milk (or buttermilk)
1 -(up to)
2 tb Molasses or honey (depending
-on sweetness desired)
1/2 c Vegetable oil
1/2 ts Salt
1 tb Baking powder
2 c Flour
OK, in this recipe, the thickness is adjustable by adding small amounts of
milk . . . the recipe gives a pancake about .33-.5 of an inch high.
In either a blender or mixer, beat three large eggs until frothy. While
mixing, add milk, molasses or honey, oil, salt and baking powder. In
another mixing bowl, put the flour. I usually use all whole wheat, but you
could use half white and half wh.wheat or even all white.
Stir the liquid into the flour with a wire whip. Don’t overstir — just
until the lumps disappear. Let the batter sit for a few minutes to thicken
up.
Use a medium-size spoon to deposit a 3-4 inch across dollop on a greased,
medium-hot griddle or skillet.
Cook until bubbles cover the surface, then flip ’em. Once. Cook til the
bottom is a lisght tan.
A good variation is to include .5 cup corn meal and .5 cup cooked corn
kernels in the dry mix, also adding a wee bit more milk.
I’ve also added raisins, dried cherries, dried cranberries, and even
chocolate chips.
The only real topping, IMHO, is real butter and real maple syrup. Although
philistines and heretics have been known to use fruit, sour cream & brown
sugar, sugar syrup, and other sweetners.
ARTC@WORLD.STD.COM
(ART CAMPBELL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings