PANCAKES
Below are several recipes that we use. It all depends who is cooking and what we are in the mood for. All of these are the right size for our family, serves 7-8.
GRANDMA'S BASIC PANCAKES 4 eggs 2 cups milk 2 cups flour 4 tsp baking powder 1/4 cup melted butter or margarine FLUFFY PANCAKES (sour milk) 2 1/2 cups flour 4 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tbsp sugar 2 eggs 1/3 cup oil 2 cups sour milk OATMEAL PANCAKES 2 cups flour 2 cups quick oats 1/4 cup sugar 4 tsp baking powder 2 tsp baking soda 2 tsp salt 3 cups buttermilk 4 tsp vanilla extract 1/2 cup oil 4 eggs 2 ripe bananas, mashed |
Directions: Beat eggs, add remaining ingredients while stirring. Stir gently until smooth. Ladle batter onto a lightly greased frying pan that has been heated to medium-high. Directions: Mix together all dry ingredients. Beat together the eggs and oil, then add sour milk. Stir the wet ingredients into the dry just until it gets wet. Do not beat! Leave lumpy. Ladle batter onto a lightly greased frying pan that has been heated to medium-high. Directions: Stir together all of the dry ingredients in a large bowl or kitchen aid mixer. Add all of the wet ingredients and gently mix until it's smooth. Heat a lightly oiled frying pan (or two) on medium-high. Pour one ladle of batter into hot pan. Flip pancake when surface is filled with bubbles and brown the second side. Serve hot. **TIP Make more buttermilk by mixing 1/4 cup buttermilk with 2-4 cups of milk and leaving it on the counter overnight. If you have no buttermilk just add 1 tbsp of vinegar or lemon juice for each cup of milk and let it stand for a few minutes. |