There is no one perfect pancake recipe. However, a good pancake recipe will include flour, milk, eggs, baking powder, and butter.
Sift baking powder, sugar, salt into a bowl.
Add eggs, milk and shortening(shortening can melted in microwave at high for approximately 2.
5minutes).
Mix all ingredients and scrape bowl.
Heat fry pan or griddle tomedium high.
(Lightly grease pan or griddle with Pam or margarine.
) Use1/4 cup of batter for each pancake.
Cook until bubbles form on theuncooked surface or the edges become dry.
Turn pancake until golden brownon underside and serve.
Option: The amount of milk can be varied to changethe thickness of the pancakes.
However, please note that the batter willrise during cooking so experiment by adding more milk as you cook to theremaining batter on your first batch.
The Pancake: There is rarely anything more satisfying thangood pancakes, possibly because we rely so heavily on egg dishes forbreakfast.
Once you have your basic recipe almost anything can be addedfor any variation under the sun.
Chopped apples, berries, nuts, evenchopped chocolate can grace this simple dish.
The Problem: Most recipes call for a cooling period in thefridge for a number of hours which forces you to pre)predict what thefamily wants for the next day's breakfast or to cut the cooling time andproduce pancakes the size and texture of bar coasters.
Many run toBisquick or Aunt Jemima for a commercial solution.
Here is a batter whichwill produce better pancakes in less time, with more fun, to more acclaim,at a greatly reduced cost.
Ingredients
Directions
Sift baking powder, sugar, salt into a bowl.
Add eggs, milk and shortening(shortening can melted in microwave at high for approximately 2.
5minutes).
Mix all ingredients and scrape bowl.
Heat fry pan or griddle tomedium high.
(Lightly grease pan or griddle with Pam or margarine.
) Use1/4 cup of batter for each pancake.
Cook until bubbles form on theuncooked surface or the edges become dry.
Turn pancake until golden brownon underside and serve.
Option: The amount of milk can be varied to changethe thickness of the pancakes.
However, please note that the batter willrise during cooking so experiment by adding more milk as you cook to theremaining batter on your first batch.
The Pancake: There is rarely anything more satisfying thangood pancakes, possibly because we rely so heavily on egg dishes forbreakfast.
Once you have your basic recipe almost anything can be addedfor any variation under the sun.
Chopped apples, berries, nuts, evenchopped chocolate can grace this simple dish.
The Problem: Most recipes call for a cooling period in thefridge for a number of hours which forces you to pre)predict what thefamily wants for the next day's breakfast or to cut the cooling time andproduce pancakes the size and texture of bar coasters.
Many run toBisquick or Aunt Jemima for a commercial solution.
Here is a batter whichwill produce better pancakes in less time, with more fun, to more acclaim,at a greatly reduced cost.
