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==Info==
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== Description ==
'''Cook Time''':
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* Source: FOOD—by U.S. Department of Agriculture
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* Typed for you by Karen Mintzias
'''Serves''': 12
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* '''Serves''': 12
   
 
==Ingredients==
 
==Ingredients==
* 3 eggs
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* 3 [[eggs]]
* 1 tablespoon brown sugar, packed
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* 1 tablespoon [[brown sugar]], packed
* 1 cup flour, unsifted
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* 1 cup [[flour]], unsifted
* 1 tablespoon baking powder
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* 1 tablespoon [[baking powder]]
* 1/2 teaspoon salt
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* ½ teaspoon [[salt]]
* 2/3 cup buttermilk
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* cup [[buttermilk]]
* 2 tablespoons vegetable oil
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* 2 tablespoons [[vegetable oil]]
   
 
==Directions==
 
==Directions==
2.Preheat griddle.
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# Preheat griddle.
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# Beat eggs with brown sugar until very light, about 2 minutes.
4.Beat eggs with brown sugar until very light, about 2 minutes.
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# Mix dry ingredients.
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# Stir gently into beaten eggs.
6.Mix dry ingredients. Stir gently into beaten eggs.
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# Add buttermilk and oil.
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# Stir only until mixed. Batter will be lumpy.
8.Add buttermilk and oil. Stir only until mixed. Batter will be lumpy.
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# For each pancake, pour ¼ cup batter onto hot griddle.
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# Cook until surface is covered with bubbles, turn, and cook other side until light brown.
10.For each pancake, pour 1/4 cup batter onto hot griddle.
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# Cool on rack.
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# Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
11.Cook until surface is covered with bubbles, turn, and cook other side until light brown.
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# To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
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# Set toaster on medium-low setting.
12.Cool on rack.
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# Toast pancakes, twice if necessary, to heat through.
 
13.Place pancakes in an airtight container with wax paper between layers. Or
 
 
14.wrap singly in foil.
 
 
15.Label and store in freezer.
 
 
17.To reheat in toaster: Remove from freezer and unwrap pancakes to be
 
 
18.reheated. Set toaster on medium-low setting. Toast pancakes, twice if
 
 
19.necessary, to heat through.
 
 
21.Calories per 4-inch pancake: About 90
 
 
23.Source: FOOD—by U.S. Department of Agriculture
 
 
24.Typed for you by Karen Mintzias
 
 
   
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== Nutritional information ==
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* Calories per 4-inch pancake: About 90
   
[[Category:Recipes]]
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[[Category:Buttermilk Recipes]]
[[Category:Freezer Recipes]]
 
[[Category:Make-Ahead Recipes]]
 
 
[[Category:Pancakes Recipes]]
 
[[Category:Pancakes Recipes]]

Revision as of 23:45, June 3, 2010

Description

  • Source: FOOD—by U.S. Department of Agriculture
  • Typed for you by Karen Mintzias
  • Serves: 12

Ingredients

Directions

  1. Preheat griddle.
  2. Beat eggs with brown sugar until very light, about 2 minutes.
  3. Mix dry ingredients.
  4. Stir gently into beaten eggs.
  5. Add buttermilk and oil.
  6. Stir only until mixed. Batter will be lumpy.
  7. For each pancake, pour ¼ cup batter onto hot griddle.
  8. Cook until surface is covered with bubbles, turn, and cook other side until light brown.
  9. Cool on rack.
  10. Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
  11. To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
  12. Set toaster on medium-low setting.
  13. Toast pancakes, twice if necessary, to heat through.

Nutritional information

  • Calories per 4-inch pancake: About 90
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