Although you can half this recipe, once the scent permeates the house, you might not have too many left. I've also found that you can freeze the leftovers and just warm them in the microwave on another day.
Pancakes for a Crowd
3 cups all-purpose flour
1 cup whole wheat flour
3 tablespoons granulated sugar
4 teaspoons baking powder
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
4 eggs
4 cups buttermilk
4 tablespoons olive oil (regular vegetable oil works, too!)
Place all the ingredients in a large mixing bowl and mix to just combine. Don't overmix! If the batter is too thick, add drops of buttermilk. Too wet? Add tablespoons of flour.
Vegetable oil spray either a large frying pan or griddle and pour about a quarter cup of batter keeping some distance from each to allow for spreading. When the surface forms bubbles, flip over and finish cooking until golden on both sides. Serve hot with butter, syrup, fresh berries, jam/jelly, or just powdered sugar with a sprinkle of fresh lemon.
Ideas . . .
No whole wheat on hand? Use just all-purpose flour.
Blueberry pancakes sound good? Add a cup after the batter is mixed.
Cinnamon, sugar, and butter is a good option.
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Wednesday, July 18, 2012
Sunday, May 27, 2012
Simple Breakfast - Happy Family!
In the United States, many of us have a three-day holiday weekend. Having everyone home and not rushing through a morning schedule of getting to work and school opens up opportunites to relax and create something in the kitchen. The best time to catch everyone at home is breakfast time and pancakes send out a scent that will wake anyone even thinking about oversleeping.
Simple Pancake Recipe
2 ½ cups all-purpose flour
6 teaspoons baking powder
2 teaspoon salt
3 tablespoon sugar
2 large egg
4 tablespoons oil or melted shortening
2 cups milk
Combine flour, baking powder, salt and sugar in a large bowl. Add the egg and oil (or shortening) and milk. Mix well. Grease griddle or large frying pan. When hot, pour batter, about 1/4 cup at a time. When it bubbles, turn over an cook other side. Makes about 24 medium pancakes.
If you are fortunate enough to possess a waffle iron, this recipe works perfectly for that, too. Waffles always seem to taste different because of their crispness. Remember that besides being a breakfast treat, fruit and whipped cream will make it welcome after a light dinner. It will be light on the budget, too!
Ideas . . .
Don't forget you can add a cup of blueberries to the batter.
A half up of the tiny chocolate chips will be a surprise to your children.
When my husband uses this recipe to make waffles, he add 1/2 cup of cooked Jasmine Rice to the batter.
You can substitute 1 cup of the all-purpose flour for whole wheat flour.
A couple tablespoons of wheat germ adds a toasty taste to eithe waffles or pancakes.
My family likes a teaspoon of vanilla extract added to the batter.
I like to add fresh lemon or orange zest to the batter.
Simple Pancake Recipe
2 ½ cups all-purpose flour
6 teaspoons baking powder
2 teaspoon salt
3 tablespoon sugar
2 large egg
4 tablespoons oil or melted shortening
2 cups milk
Combine flour, baking powder, salt and sugar in a large bowl. Add the egg and oil (or shortening) and milk. Mix well. Grease griddle or large frying pan. When hot, pour batter, about 1/4 cup at a time. When it bubbles, turn over an cook other side. Makes about 24 medium pancakes.
If you are fortunate enough to possess a waffle iron, this recipe works perfectly for that, too. Waffles always seem to taste different because of their crispness. Remember that besides being a breakfast treat, fruit and whipped cream will make it welcome after a light dinner. It will be light on the budget, too!
Ideas . . .
Don't forget you can add a cup of blueberries to the batter.
A half up of the tiny chocolate chips will be a surprise to your children.
When my husband uses this recipe to make waffles, he add 1/2 cup of cooked Jasmine Rice to the batter.
You can substitute 1 cup of the all-purpose flour for whole wheat flour.
A couple tablespoons of wheat germ adds a toasty taste to eithe waffles or pancakes.
My family likes a teaspoon of vanilla extract added to the batter.
I like to add fresh lemon or orange zest to the batter.
Friday, January 27, 2012
Saturday Morning . . .
Saturday Morning arrives tomorrow! For most of us, it is a day to not rush around and a good time to treat the family to a great breakfast. Pancakes are always a favorite but, in order to take away a bit of the guilt, Oatmeal Pancakes could be the choice. We won't discuss the melting butter and syrup that will probably be soaking into each serving. We've added heathy oatmeal so discussion is over!
Oatmeal Pancakes
1/2 cup of all-purpose flour
1/2 cup of quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon granulated sugar
2 tablespoons melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract, optional
Combine all the ingredients in a mixing bowl and beat until smooth. If you like thinner pancake, mix in spoonfuls of milk until you get the right texture of batter.
For each pancake, pour about 1/4 cup of batter onto a hot, greased frying pan or griddle. Cook until pancakes are puffed and tiny bubbles appear on the surface. Turn and cook other side until golden brown.
Makes about a dozen pancakes so feel free to double the recipe as needed! If you don't have the usual toppings available, applesauce works great. A little butter with cinnamon and sugar is a great change of pace. Leftover pancakes? Freeze them and then warm them in the toaster later. Have the time and the budget? Sandwich an over-easy friend egg between to pancakes.
Oatmeal Pancakes
1/2 cup of all-purpose flour
1/2 cup of quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon granulated sugar
2 tablespoons melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract, optional
Combine all the ingredients in a mixing bowl and beat until smooth. If you like thinner pancake, mix in spoonfuls of milk until you get the right texture of batter.
For each pancake, pour about 1/4 cup of batter onto a hot, greased frying pan or griddle. Cook until pancakes are puffed and tiny bubbles appear on the surface. Turn and cook other side until golden brown.
Makes about a dozen pancakes so feel free to double the recipe as needed! If you don't have the usual toppings available, applesauce works great. A little butter with cinnamon and sugar is a great change of pace. Leftover pancakes? Freeze them and then warm them in the toaster later. Have the time and the budget? Sandwich an over-easy friend egg between to pancakes.
Subscribe to:
Posts (Atom)