1 egg
1 tsp. vanilla extract (optional)
1 cup all-purpose flour
1 cup milk
3 tablespoons butter, melted
1 tablespoon sugar
2 heaping teaspoons baking powder
1/2 teaspoon salt
-Beat egg and vanilla with whisk
-add remaining ingredients, mix well.
Grease heated griddle if necessary (I just used an ungreased non-stick pan). To test griddle/pan, sprinle with few drops of water. If bubbles skitter around, heat is just right.
-Pour batter onto pan from large pitcher or half cup measure. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. (To keep pancakes hot, stack on hot plate with paper towels in between)
-Makes about 6 4-inch pancakes.
Banana Pancakes: beat into mixture, 1 medium banana, cut into 1/4 inch pieces.
Whole Wheat Pancakes: subtitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. (I tried this but the whole wheat flour made my pancakes too dry, you might want to only substitute half a cup of flour with whole wheat and use white flour for the other half)
Yogurt Pancakes: substitute 1 1/4 cups plain yogurt for the milk. Decrease baking powder to 2 teaspoons and beat in 1/4 teaspoon baking soda.
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Subtitute dark molasses for the sugar if desired.
Nut Pancakes: Stir in 1/4 to 1/2 cup chopped nuts.
Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.
1 cup all-purpose flour
1 cup milk
3 tablespoons butter, melted
1 tablespoon sugar
2 heaping teaspoons baking powder
1/2 teaspoon salt
-Beat egg and vanilla with whisk
-add remaining ingredients, mix well.
Grease heated griddle if necessary (I just used an ungreased non-stick pan). To test griddle/pan, sprinle with few drops of water. If bubbles skitter around, heat is just right.
-Pour batter onto pan from large pitcher or half cup measure. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. (To keep pancakes hot, stack on hot plate with paper towels in between)
-Makes about 6 4-inch pancakes.
Banana Pancakes: beat into mixture, 1 medium banana, cut into 1/4 inch pieces.
Whole Wheat Pancakes: subtitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. (I tried this but the whole wheat flour made my pancakes too dry, you might want to only substitute half a cup of flour with whole wheat and use white flour for the other half)
Yogurt Pancakes: substitute 1 1/4 cups plain yogurt for the milk. Decrease baking powder to 2 teaspoons and beat in 1/4 teaspoon baking soda.
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Subtitute dark molasses for the sugar if desired.
Nut Pancakes: Stir in 1/4 to 1/2 cup chopped nuts.
Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.
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