DawnM Posted July 16, 2011 Share Posted July 16, 2011 Several of you mentioned the pancake recipe from the JoC. Is this it? If not, can you post it? Good Old Fashioned Pancakes Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted Directions In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Quote Link to comment Share on other sites More sharing options...
WishboneDawn Posted July 16, 2011 Share Posted July 16, 2011 This is the one from mine (later edition). Whisk in big bowl: 1 1/2 cups all-purpose flour 3 tbsp sugar ( I like br. sugar) 1 1/2 tsp baking powder 1/2 tsp salt Whisk in another bowl: 1 1/2 cups milk 3 tbsp unsalted butter melted (I usually sub veg. oil 'cause I'm too lazy to take a minute and melt the butter) 2 lg. eggs 1/2 tsp vanilla (optional - or so they say. I always add vanilla extract whether to a pancake recipe) Pour wet over dry and mix until just combined. I sometimes let it sit for 20-30 minutes. It gives the baking powder time to react and makes for a lighter, fluffier pancakes. You can also beat the eggs and sugar for a couple of minutes into a fluffy mess and fold that into the other mixed ingredients and that helps with fluffiness too. It's a very basic recipe but that chemistry is just right. :) Quote Link to comment Share on other sites More sharing options...
kalanamak Posted July 16, 2011 Share Posted July 16, 2011 My 1975 edition has Sift, then measure 1.5 C all-purp Resift with 1 teas salt (I use 1/2) 3 T sugar 1.75 teas baking powder Combine 1-2 slightly beaten eggs with 3 T melted butter and 1-1.25 C milk. Mix the liquid quickly in the dry and GO. I also really like the waffles, which double nicely and freeze/toast up well. Sift before measuring 1.75 C cake flour (I use all purp) Resift with 2 teas B.P. 1/2 teas salt 1 T sugar Beat well in another bowl: 3 yolks add 2-7 T melted butter (I go with the higher and don't butter them when cooked) 1.5 C milk Make hollow in the dry ingredients, pour in and sift with few strokes to give a "pebbly" batter. Then fold in the 3 whites stiff but not dry. Before putting in the whites, you can fold in 1/2 cup of berries, or raisins, or grated cheddar or fine diced cooked ham. I also like the raised buckwheat cakes very much, although I use less milk over night and substitute dark beer in the morning, and also add some minced pecan. Quote Link to comment Share on other sites More sharing options...
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