Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breakfast Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Baking powder
1 t Sugar
1 t Salt
1 1/2 c Flour
2 Eggs
1 1/2 c Milk
3 tb Melted vegetable shortening
-(margarine can be
-substituted in a pinch)
Sift baking powder, sugar, salt into a bowl. Add eggs,
milk and shortening (shortening can melted in
microwave at high for approximately 2.5 minutes). Mix
all ingredients and scrape bowl. Heat fry pan or
griddle to medium high. (Lightly grease pan or griddle
with Pam or margarine.) Use 1/4 cup of batter for each
pancake. Cook until bubbles form on the uncooked
surface or the edges become dry. Turn pancake until
golden brown on underside and serve. Option: The
amount of milk can be varied to change the thickness
of the pancakes. However, please note that the batter
will rise during cooking so experiment by adding more
milk as you cook to the remaining batter on your first
batch. *********** The Pancake: There is rarely
anything more satisfying than good pancakes, possibly
because we rely so heavily on egg dishes for
breakfast. Once you have your basic recipe almost
anything can be added for any variation under the sun.
Chopped apples, berries, nuts, even chopped chocolate
can grace this simple dish. *********** The Problem:
Most recipes call for a cooling period in the fridge
for a number of hours which forces you to pre)predict
what the family wants for the next day's breakfast or
to cut the cooling time and produce pancakes the size
and texture of bar coasters. Many run to Bisquick or
Aunt Jemima for a commercial solution. Here is a
batter which will produce better pancakes in less
time, with more fun, to more acclaim, at a greatly
reduced cost.
