Post by Domestic Goddess on Oct 15, 2005 12:22:47 GMT 10
I've always made my pancakes from scratch, and this is the recipe I've been using for many years.
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Basic Pancakes
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2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
1-3/4 cups all-purpose flour (I always add 2 cups)
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
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1.) Heat griddle to medium-high heat (400 degrees F.).
(I use a Teflon Non-Stick Frying Pan; spayed with Pam).
2.) In a large bowl, beat eggs, stir in buttermilk and vegetable oil.
3.) Add remaining ingredients; beat (or stir) just until large lumps disappear.
For thinner pancakes, add 1 3/4 cups of flour.
For thicker pancakes, add 2 cups of the flour.
4.) Lightly grease heated griddle, then pour about 1/4 cup of the pancake batter at a time, onto the hot griddle. Cook until bubbles start to form on top, and the edges start to dry; turn over and cook
other side.
5.) Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.
Note: If you have no buttermilk, then add 2 Tablespoons of 5% white vinegar into a 2-cup measuring bowl (or measuring cup). Fill the measuring bowl or cup up to the 2-cup mark with the milk. (I use 2% milk). Let set for 5 minutes before using.
-
-
Basic Pancakes
-
2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
1-3/4 cups all-purpose flour (I always add 2 cups)
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
-
1.) Heat griddle to medium-high heat (400 degrees F.).
(I use a Teflon Non-Stick Frying Pan; spayed with Pam).
2.) In a large bowl, beat eggs, stir in buttermilk and vegetable oil.
3.) Add remaining ingredients; beat (or stir) just until large lumps disappear.
For thinner pancakes, add 1 3/4 cups of flour.
For thicker pancakes, add 2 cups of the flour.
4.) Lightly grease heated griddle, then pour about 1/4 cup of the pancake batter at a time, onto the hot griddle. Cook until bubbles start to form on top, and the edges start to dry; turn over and cook
other side.
5.) Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.
Note: If you have no buttermilk, then add 2 Tablespoons of 5% white vinegar into a 2-cup measuring bowl (or measuring cup). Fill the measuring bowl or cup up to the 2-cup mark with the milk. (I use 2% milk). Let set for 5 minutes before using.
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