Yield: 4 Servings
|2 cups||Milk (or buttermilk) (up to)|
|2 tablespoons||Molasses or honey (depending on sweetness desired)|
|½ cup||Vegetable oil|
|1 tablespoon||Baking powder|
OK, in this recipe, the thickness is adjustable by adding small amounts of milk . . . the recipe gives a pancake about ⅓-½ of an inch high.
In either a blender or mixer, beat three large eggs until frothy. While mixing, add milk, molasses or honey, oil, salt and baking powder. In another mixing bowl, put the flour. I usually use all whole wheat, but you could use half white and half wh.wheat or even all white.
Stir the liquid into the flour with a wire whip. Don't overstir -- just until the lumps disappear. Let the batter sit for a few minutes to thicken up.
Use a medium-size spoon to deposit a 3-4 inch across dollop on a greased, medium-hot griddle or skillet.
Cook until bubbles cover the surface, then flip 'em. Once. Cook til the bottom is a lisght tan.
A good variation is to include ½ cup corn meal and ½ cup cooked corn kernels in the dry mix, also adding a wee bit more milk.
I've also added raisins, dried cherries, dried cranberries, and even chocolate chips.
The only real topping, IMHO, is real butter and real maple syrup. Although philistines and heretics have been known to use fruit, sour cream & brown sugar, sugar syrup, and other sweetners.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .