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==Info==
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__NOTOC__
'''Cook Time''':
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== Description ==
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* Source: FOOD—by U.S. Department of Agriculture
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* Typed for you by Karen Mintzias
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* '''Serves''': 12
   
'''Serves''': 12
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== Ingredients ==
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* 3 [[eggs]]
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* 1 tablespoon [[brown sugar]], packed
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* 1 cup [[flour]], unsifted
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* 1 tablespoon [[baking powder]]
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* ½ teaspoon [[salt]]
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* ⅔ cup [[buttermilk]]
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* 2 tablespoons [[vegetable oil]]
   
==Ingredients==
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== Directions ==
* 3 eggs
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# Preheat griddle.
* 1 tablespoon brown sugar, packed
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# Beat eggs with brown sugar until very light, about 2 minutes.
* 1 cup flour, unsifted
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# Mix dry ingredients.
* 1 tablespoon baking powder
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# Stir gently into beaten eggs.
* 1/2 teaspoon salt
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# Add buttermilk and oil.
* 2/3 cup buttermilk
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# Stir only until mixed. Batter will be lumpy.
* 2 tablespoons vegetable oil
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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.
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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.
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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.
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# Toast pancakes, twice if necessary, to heat through.
   
==Directions==
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== Nutritional information ==
2.Preheat griddle.
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* Calories per 4-inch pancake: About 90
   
4.Beat eggs with brown sugar until very light, about 2 minutes.
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[[Category:Buttermilk Recipes]]
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[[Category:Pancake Recipes]]
6.Mix dry ingredients. Stir gently into beaten eggs.
 
 
8.Add buttermilk and oil. Stir only until mixed. Batter will be lumpy.
 
 
10.For each pancake, pour 1/4 cup batter onto hot griddle.
 
 
11.Cook until surface is covered with bubbles, turn, and cook other side until light brown.
 
 
12.Cool on rack.
 
 
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
 
 
 
 
[[Category:Recipes]]
 
[[Category:Freezer Recipes]]
 
[[Category:Make-Ahead Recipes]]
 
[[Category:Pancakes Recipes]]
 

Latest revision as of 06:52, June 29, 2010

Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

  • Calories per 4-inch pancake: About 90
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