Yield: 6 Servings
|2¼ teaspoon||Baking powder|
|½ cup||Buttermilk or sour milk (see below)|
|2 tablespoons||Cooking oil|
|Oil for pan|
|½ cup||Milk for thinning batter as needed|
From: Felicia Pickering <MNHAN063@...> 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 ⅛ 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, .