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2 c Flour
2 ts Baking powder
2 tb Sugar
1/2 tb Salt
2 Eggs
2 tb Oil
2 c Milk
BLUEBERRY SYRUP
1 c Water
1 pt (2 cups) blueberries plus
-extra
1/4 -(up to)
1/2 c Blueberries
3/4 c Sugar
1 tb Cornstarch
1 ts Lemon juice
Someone requested American pancakes. While this recipe is an American
one, I think you’ll find these pancakes lighter and somewhat thinner than
most pancakes (but not thin enough to be crepes). A big advantage to this
recipe is that these pancakes won’t get “syrup-logged” either (i.e., they
don’t soak up all the syrup and then still taste dry).
I’m “famous” for these pancakes, but I actually received this recipe in
high school from my best friend’s mother. She had made them almost every
day for her husband for the past 20 years. He didn’t want anything else for
breakfast!
Preheat cast iron griddle to medium high heat. Sift together dry
ingredients (preferably in a bowl which pours easily–I use a *giant*
measuring cup with a pour spout). Add eggs, oil and milk and mix with a
wire whip. Batter may be a little lumpy.
Make sure griddle is fully heated (important!). Grease griddle lightly (I
use cooking oil) before pouring the first pancake only. Pour first pancake
to desired size. Cook on one side until bubbles appear and a couple of them
pop. Flip the pancake with a spatula and cook a minute more, or until
bottom side is light golden brown.
Make sure to stir the batter before you pour each pancake! If you don’t
the last few may end up tasting bitter.
Serve with butter and real maple syrup–or with the blueberry syrup
described below.
This blueberry syrup recipe is my mother-in-law’s. It can be used with
most any berry, including strawberry. You will have to adjust the amount
of sugar, depending on the berry. For best results, get your spouse to make
it, like she does!
🙂
Blueberry Syrup: Bring water to a boil in saucepan. Add blueberries and
return to a boil. Combine sugar and cornstarch in a bowl, then add to
blueberry mixture, stirring constantly. Simmer until thick. Add the extra
blueberries to the syrup (for looks) and lemon juice. Serve.
JILLS@VNET.IBM.COM
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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