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1 1/2 c Flour
1 tb Sugar
1/2 ts Salt
2 1/4 ts Baking powder
1/2 c Buttermilk or sour milk (see
-below)
2/3 c Milk
1 Egg; beaten
2 tb Cooking oil
Oil for pan
1/2 c Milk for thinning batter as
-needed
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Date: Thu, 4 Jul 1996 23:21:09 EDT
Sift together the flour, sugar, salt, and baking powder. Beat together the
buttermilk or sour milk, milk, egg, and oil. Pour the liquid ingredients
into the dry ingredients and stir until well mixed. (A few small lumps in
the batter will cook out.) The first pancake is a test pancake. The batter
should be thin, so dilute it, if necessary, with milk (not buttermilk or
sour milk). The pan should be lightly oiled and hot enough to make a
sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of
the batter into the hot pan. When the top of the pancake is full of bubbles
and the bottom is golden, turn the pancake. Cook on second side until done.
Continue to make pancakes in the same manner.
To make sour milk, combine 1 tablespoon of lemon juice or white vinegar and
enough whole milk to make 1 cup. Let stand 5 – 10 minutes before using.
Note, the pancake batter will separate when made ahead. Whisk lightly to
bring back. However, it does last several days in the refrigerator.
Makes 15 (4-inch), 25 (3-inch), or 36 dollar pancakes.
Recipe is from _Nathalie Dupree Cooks for Family and Friends_.
EAT-L Digest 4 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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