Monday, August 20, 2007
Whisk up some pancakes
Pancakes go by a variety of names, including griddle cakes, flap jacks, and hot cakes. No matter what name you use, these hot, golden brown treats are a wonderful tool for getting people to the table. And although pancakes are best known as breakfast food, they also make a quick and tasty dinner.
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Fluffy Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Makes 4 servings.
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Chocolate Chip Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Sliced strawberries and bananas
In a bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas. Makes about 8 pancakes.
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Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 egg
1 cup buttermilk
1 tablespoon butter or margarine, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Makes 4 servings.
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Pantry Pointers
When mixing pancake batter, use a whisk or a fork and stop when ingredients are moistened. Lumps will disappear during baking.
To make 1 cup of buttermilk substitute, put 1 tablespoon of lemon juice or vinegar in a measuring cup and add enough milk to make 1 cup.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com