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Monday, June 21, 2010

Homemade Pancakes made from scratch

I enjoy a batch of light fluffy pancakes.  Since I don't live close to a Cracker Barrel, or a Ihop,and our volunteer fire dept only makes theirs in Sept for 3 weekends. I had to figure out how to make them myself, without having to use the premixed box type. They have a stale taste compared to the fresh from scratch type.

First let me tell you that all flours are not the same. I prefer using White Lily Flour ,bleached, all purpose. It is made from the winter wheat crop which makes it very light and tender flour for baking. I use it for cake baking also, not all stores carry this flour. It can be found in most any place if you live in the south.

Second the pan you use needs to have a thick bottom, which lays flat on the stove top. It must be brought to temperature slowly, or the pan will warp.
Ingredients: 1 cup White Lily Flour or Swanson Cake Flour
. 3 teaspoons baking powder. 
1 tablespoon sugar
. 1/2 teaspoon salt. 
1 beaten egg. 
1 cup milk
. 2 tablespoons canola oil.

Place flour, baking powder, sugar, salt, in large bowl, whisk all dry ingredients till well blended. Add liquids, egg, milk, oil. mix with spoon till blended, leave a few little dry lumps in the batter.
Check pan for heat, by dropping a drop of water on it. It should dance across the pan. Add non-stick spray before adding batter. I use a ladle to spoon the batter into the hot pan, it makes the pancakes more uniform size. Let pancake collect bubbles like in the photo before turning over.
Enjoy with a pad of butter, and your favorite syrup.

1 comment:

  1. do you make buckwheat pancakes the same way?

    ReplyDelete