Friday, April 24, 2009

Pancakes (and Waffles)

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Pancakes (and Waffles)
Jacob's special pancakes adapted from the Five Roses cookbook.
1-1/2 cups all-purpose flour3 tsp baking powder1/2 tsp salt3 tbsp sugar1 egg1-1/4 cups milk3 tbsp melted butter or vegetable oil1/4 tsp vanilla extract
1. Stir flour, baking powder, salt and sugar together.2. Beat egg thoroughly; add milk.3. Make a well in centre of dry ingredients; slowly add the egg-milk mixture.4. Add melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.5. Drop by 1/4 cupfuls on hot pancake griddle. Cook the pancakes until they are filled with bubbles and the under-surface is golen brown. Turn and brown the other side.Note: Serve as hot as possible with syrup, honey, jam or jelly, bacon or sausages. Do not turn the pancakes more than once during cooking.Variation - Sour milk pancakes: make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1 1/2 tsp.; add 1 tsp. baking soda dissolved in 1 tsp. warm water.Variation - Blueberry pancakes: make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup floured blueberries. Cook slower than plain pancakes.Variation - Apple pancakes: make pancake batter. Reduce milk to 1 cup. Add 1/2 tsp. vanilla, 1 cup grated raw apple and 1/2 tsp. baking soda dissolved in 1 tsp. warm water.Variation - Ginger 'n' spice pancakes: make pancake batter. To dry ingredients add: 1/2 tsp. ginger, 1/4 tsp cinnamon and 1/8 tsp. allspice.Variation - Banana pancakes: make pancake batter. Reduce sugar to 2 tsp. and milk to 1 cup. Add a few grains black pepper to dry ingredients. Fold in 3/4 cup mashed ripe banana at end.
Prep time: Cook time: Total time: Yield: 25 pancakes
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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