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Joy of Cooking pancake recipe


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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.

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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. :)

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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.

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