2 c Flour (I use all whole
-wheat; 50/50 whole wheat
-and unbleached white;
-66/33 W.W. and buckwheat
-or cornmeal. if you use
-cornmeal; add some cooked
-corn kernels too)
2 tb Baking powder
1/2 ts Salt
3 Eggs
2 c Milk
1/2 c Oil or butter (melted)
1/4 -(up to)
1/2 c Honey or molasses -or-
1 -(up to)
2 tb Brown sugar
I assemble with a blender — eggs first, then the rest of the liquids, and
then the salt and baking powder. I put the flour in a bowl and add the
liquids, stir for 20 seconds or so — not too much. Cook on a medium hot
griddle until the bubbles pop and don’t fill in, then turn.
If you want a lighter pancake, you can separate the eggs and beat the
whites, then fold in at the end of the mixing.
Also, raisins, nuts, and other fruits can be added.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings