1 cup flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 T. melted butter
1 1/4 cup buttermilk (or 1 cup milk with 1T. vinegar, since I never seem to have buttermilk on hand...)
+ a little milk 3-4 T?
Mix until just moistened... will be lumpy. Cook and eat the yumminess...
Showing posts with label Pancakes. Show all posts
Showing posts with label Pancakes. Show all posts
Tuesday, August 31, 2010
Swedish Pancakes
I got this recipe from my best pal from youth, Bethany Summerhays Stuart. I have memories of her dad making these.
1 batch yields 6-8 pancakes...
3 eggs
1 1/4 cups milk
1 T sugar
3/4 cup flour
1/4 t salt (to taste)
-Butter pan each time (she gave me a cast iron skillet to make these on)
-Turn when pancake is dull
-To turn, make sure sides are lifted, scrape flipper along edges and flip, supporting the middle of the pancake.
1 batch yields 6-8 pancakes...
3 eggs
1 1/4 cups milk
1 T sugar
3/4 cup flour
1/4 t salt (to taste)
-Butter pan each time (she gave me a cast iron skillet to make these on)
-Turn when pancake is dull
-To turn, make sure sides are lifted, scrape flipper along edges and flip, supporting the middle of the pancake.
"World's Best" Pancakes
This recipe is from Elizabeth Elliot, and old Wasatch Ward-er. :)
1 c. flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
2 eggs
1 c. buttermilk
2 T. oil
Combine ingredients until just mixed. Butter pan or skillet. Pour on to desired size. Turn when bubbles are breaking on tops.
1 c. flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
2 eggs
1 c. buttermilk
2 T. oil
Combine ingredients until just mixed. Butter pan or skillet. Pour on to desired size. Turn when bubbles are breaking on tops.
Monday, August 30, 2010
Delicate Fluffy Pancakes
(Gramma Cochran)
3 egg yolks
1 2/3 c. buttermilk
1 ½ c. flour
1 T. sugar
1 t. baking powder
1 t. soda
½ t. salt
3 T. soft butter
3 egg whites beat stiff
Beat yolks well with rotary beater. Measure flour, beat in buttermilk and mixed dry ingredients, beat in butter. Gently fold in beaten egg whites. Cook.
3 egg yolks
1 2/3 c. buttermilk
1 ½ c. flour
1 T. sugar
1 t. baking powder
1 t. soda
½ t. salt
3 T. soft butter
3 egg whites beat stiff
Beat yolks well with rotary beater. Measure flour, beat in buttermilk and mixed dry ingredients, beat in butter. Gently fold in beaten egg whites. Cook.
Homemade Whole Grain Pancake Mix
Yield: 10 cups dry mix; a batch using 1 cup of the mix will make about 10 (3 1/2-inch) pancakes.
Cooking time: 3 – 5 minutes
3 ½ cups (12 ¼ oz) old-fashioned rolled oats
4 cups (1 pound) white whole wheat flour
1 cup (4 ¼ oz) unbleached all-purpose flour
3 tablespoons (1 ¼ ounces) sugar
3 tablespoons (1 ½ ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
¾ cup (5 ¼ ounces) vegetable oil
TO MAKE THE MIX: Grind the oats in a food processor until they’re chopped fine but not a powder. Put the ground oats, flours and the remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of ix in your hand. If it holds together, it’s just right. If it won’t hold together, stir in 1 table spoon of oil at a time until the consistency is correct. Store in an airtight container indefinitely in the freezer.
TO MAKE THE PANCAKES: Whisk together 1 cup of mix, 1 cup buttermilk ( or you may use ½ cup plain yogurt plus ½ cup milk), 1 tablespoon orange juice and 1 large egg. Don’t worry if the batter seems thin at first: the whole grains will soak up the liquid, and the mixture will thicken as it stands. Let the batter stand for at least 15 minutes before cooking.
Heat a nonstick griddle if you have one, or a heavy skillet,, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, ¼ -cupful at a time. After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it’s time to flip the cake. Cook other side until it’s browned, 1 to 2 minutes more and serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes.
NUTRITION INFORMATION PER SERVING: (2 pancakes, 86 grams) 16 grams whole grains, 139 calories, 6g fat, 6g protein, 16 g complex carbohydrates, 1g sugar, 2 g dietary fiber, 44mg cholesterol, 254 mg sodium, 155 mg potassium, 17RE vitamin A, 1mg vitamin C, 1mg iron, 67 mg calcium, 133 mg calcium, 133 mg phosphorus.
Cooking time: 3 – 5 minutes
3 ½ cups (12 ¼ oz) old-fashioned rolled oats
4 cups (1 pound) white whole wheat flour
1 cup (4 ¼ oz) unbleached all-purpose flour
3 tablespoons (1 ¼ ounces) sugar
3 tablespoons (1 ½ ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
¾ cup (5 ¼ ounces) vegetable oil
TO MAKE THE MIX: Grind the oats in a food processor until they’re chopped fine but not a powder. Put the ground oats, flours and the remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of ix in your hand. If it holds together, it’s just right. If it won’t hold together, stir in 1 table spoon of oil at a time until the consistency is correct. Store in an airtight container indefinitely in the freezer.
TO MAKE THE PANCAKES: Whisk together 1 cup of mix, 1 cup buttermilk ( or you may use ½ cup plain yogurt plus ½ cup milk), 1 tablespoon orange juice and 1 large egg. Don’t worry if the batter seems thin at first: the whole grains will soak up the liquid, and the mixture will thicken as it stands. Let the batter stand for at least 15 minutes before cooking.
Heat a nonstick griddle if you have one, or a heavy skillet,, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, ¼ -cupful at a time. After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it’s time to flip the cake. Cook other side until it’s browned, 1 to 2 minutes more and serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes.
NUTRITION INFORMATION PER SERVING: (2 pancakes, 86 grams) 16 grams whole grains, 139 calories, 6g fat, 6g protein, 16 g complex carbohydrates, 1g sugar, 2 g dietary fiber, 44mg cholesterol, 254 mg sodium, 155 mg potassium, 17RE vitamin A, 1mg vitamin C, 1mg iron, 67 mg calcium, 133 mg calcium, 133 mg phosphorus.
Carol’s Pancakes
1 c. flour
1 t. bkg soda (scant)
½ t. salt
1 egg
1 t. sugar
1 T. oil
1 – 1 ¾ c buttermilk
Mix together barely, cook on hot griddle or pan.
* If you make your own buttermilk substitution (1 T. vinegar or lemon juice with milk to equal 1 c.) be sure not to use ammonia instead of vinegar. (there's a story there.... Thanksgiving 2015)
1 t. bkg soda (scant)
½ t. salt
1 egg
1 t. sugar
1 T. oil
1 – 1 ¾ c buttermilk
Mix together barely, cook on hot griddle or pan.
* If you make your own buttermilk substitution (1 T. vinegar or lemon juice with milk to equal 1 c.) be sure not to use ammonia instead of vinegar. (there's a story there.... Thanksgiving 2015)
Swedish Pancakes
(Chris Wight)
½ qt. buttermilk
½ t. salt
½ t. soda
2 T. sugar
1 c. flour
2 eggs
Sprinkle with butter & sugar. Roll ‘em up then sprinkle withbutter & sugar again
½ qt. buttermilk
½ t. salt
½ t. soda
2 T. sugar
1 c. flour
2 eggs
Sprinkle with butter & sugar. Roll ‘em up then sprinkle withbutter & sugar again
Hootenanny Pancakes
6 eggs (I've started using 7-8 eggs)
1 c. flour (I use a heaping cup)
1 c. milk
½ t. salt
1 c. butter (I use 1/2 - 3/4 stick of butter)
Blend eggs in blender. (don’t over mix) add remaining ingredients except butter. Melt butter in 9x13 pan in oven, pour mixture in hot pan with butter. Bake ~ 20 minutes or till golden @ 425° (I have to turn my oven down or they get too brown or I cook less time)
1 c. flour (I use a heaping cup)
1 c. milk
½ t. salt
1 c. butter (I use 1/2 - 3/4 stick of butter)
Blend eggs in blender. (don’t over mix) add remaining ingredients except butter. Melt butter in 9x13 pan in oven, pour mixture in hot pan with butter. Bake ~ 20 minutes or till golden @ 425° (I have to turn my oven down or they get too brown or I cook less time)
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