tea pancakes
- Categories
- Crook2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Milk |
| 8 | Lipton "BRISK" Cup Size Tea Bags |
| 1½ cup | Sifted flour |
| 1 teaspoon | Salt |
| 3 tablespoons | Sugar |
| 1¾ teaspoon | Baking powder |
| 2 | Egg yolks |
| 2 | Egg whites |
| 3 tablespoons | Butter; melted |
In medium saucepan, scald milk. Add Lipton "BRISK" Cup Size Tea Bags; steep 10 minutes. Strain and measure out 1¼ cups milk/tea mixture. Sift together flour, salt, sugar and baking powder.
Whisk yolks to blend; whisk in 1 ¼ cups milk/tea mixture and butter. Stir into dry ingredients.
Beat egg whites until stiff and fold into batter. On hot wellbuttered griddle over mediumhigh heat, cook turning once, until golden brown. Makes 12 fiveinch pancakes with ¼ cup of batter each.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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