Changes: USDA Buttermilk Toaster Pancakes

Latest revision as of 06:52, 29 June 2010

Description

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

Ingredients

3 eggs
1 tablespoon brown sugar, packed
1 cup flour, unsifted
1 tablespoon baking powder
½ teaspoon salt
⅔ cup buttermilk
2 tablespoons vegetable oil

Directions

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

Nutritional information

Calories per 4-inch pancake: About 90

@@ Line 1: / Line 1: @@
+__NOTOC__
-==Info==
+== Description ==
-'''Cook Time''':
+* Source: FOOD—by U.S. Department of Agriculture
+* Typed for you by Karen Mintzias
+* '''Serves''': 12
+== Ingredients ==
-'''Serves''': 12
+* 3 [[eggs]]
+* 1 tablespoon [[brown sugar]], packed
+* 1 cup [[flour]], unsifted
+* 1 tablespoon [[baking powder]]
+* ½ teaspoon [[salt]]
+* ⅔ cup [[buttermilk]]
+* 2 tablespoons [[vegetable oil]]
-==Ingredients==
+== Directions ==
+# Preheat griddle.
-* 3 eggs
-* 1 tablespoon brown sugar, packed
+# Beat eggs with brown sugar until very light, about 2 minutes.
+# Mix dry ingredients.
-* 1 cup flour, unsifted
+# Stir gently into beaten eggs.
-* 1 tablespoon baking powder
+# Add buttermilk and oil.
-* 1/2 teaspoon salt
+# Stir only until mixed. Batter will be lumpy.
-* 2/3  cup buttermilk
+# For each pancake, pour ¼ cup batter onto hot griddle.
-* 2 tablespoons vegetable oil
+# Cook until surface is covered with bubbles, turn, and cook other side until light brown.
+# Cool on rack.
+# Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
+# To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
+# Set toaster on medium-low setting.
+# Toast pancakes, twice if necessary, to heat through.
+== Nutritional information ==
-==Directions==
+* Calories per 4-inch pancake: About 90
-.Preheat griddle.
+[[Category:Buttermilk Recipes]]
-.Beat eggs with brown sugar until very light, about 2 minutes.
+[[Category:Pancake Recipes]]
-.Mix dry ingredients. Stir gently into beaten eggs.
-.Add buttermilk and oil. Stir only until mixed. Batter will be lumpy.
-.For each pancake, pour 1/4 cup batter onto hot griddle.
-.Cook until surface is covered with bubbles, turn, and cook other side until light brown.
-.Cool on rack.
-.Place pancakes in an airtight container with wax paper between layers. Or
-.wrap singly in foil.
-.Label and store in freezer.
-.To reheat in toaster: Remove from freezer and unwrap pancakes to be
-.reheated. Set toaster on medium-low setting. Toast pancakes, twice if
-.necessary, to heat through.
-.Calories per 4-inch pancake: About 90
-.Source: FOOD -- by U.S. Department of Agriculture
-.Typed for you by Karen Mintzias
-[[Category: Recipes]]
-[[Category: Freezer Recipes]]
-[[Category: Make-Ahead Recipes]]
-[[Category: Pancakes Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>