Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1 tb Brown sugar, packed
1 c Flour -- unsifted
1 tb Baking powder
1/2 ts Salt
2/3 c Buttermilk
2 tb Oil
Preheat griddle.
Beat eggs with brown sugar until very light, about 2
minutes.
Mix dry ingredients. Stir gently into beaten eggs.
Add buttermilk and oil. Stir only until mixed.
Batter will be lumpy.
For each pancake, pour 1/4 cup batter onto hot
griddle. Cook until surface is covered with bubbles,
turn, and cook other side until light brown. Cool on
rack.
Place pancakes in an airtight container with waxpaper
between layers. Or wrap singly in foil. Label and
store in freezer.
To reheat in toaster: Remove from freezer and unwrap
pancakes to be reheated. Set toaster on medium-low
setting. Toast pancakes, twice if necessary, to heat
through.
Calories per 4-inch pancake: About 90
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
