For Pancakes.
Sift flour,baking powder
FOR PANCAKES.
beat eggs , flour, salt, and sugar until smooth.
beat in milk, and vanilla.
Fry in well buttered skillet.
Serve with strawberries, and jelly.
FOR THE SYRUP.
Boil ingredients until clear.
add butter and serve hot.
ixing bowl, combine all ingredients for pancakes and mix well.
(Do
ntil large lumps disappear.
For each pancake, pour about 1
Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).
To make syrup: in a small saucepan, combine the syrup ingredients over medium heat, bring to a boil, reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced.
For pancakes: Preheat grill.
Place biscuit mix in large bowl.
In medium bowl, combine the eggs, milk, and oil; stir into biscuit mix just until moistened.
Stir in apple and lemon peel.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown.
Serve apple syrup with pancakes.
he batter into the skillet for each pancake.
Cook until
Make pancakes: mix milk, sugar, eggs and
For pecan syrup: Combine the maple
For orange sauce, combine the water
ntil combined well.
Make pancakes:
Whisk together flour, sugar
For Pancakes:
Whisk together all wet
For pancakes:.
Blend eggs and 1/
For glaze, combine cream cheese and cinnamon in small bowl.
Gradually add syrup, stirring with wire whisk until smooth; set aside.
For pancakes, combine pancake mix, raisins and cinnamon in medium bowl. Add water; stir with wire whisk just until large lumps disappear.
For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; sprinkle with heaping 1 tablespoon cereal.
Turn when pancakes bubble and bottoms are golden brown.
Drizzle with glaze. Serve topped with syrup.
br>Reduce heat; simmer, uncovered, for 20-25 minutes or until
For caramel apples, melt butter in
Mix ingredients well in a large container because it grows.
Let stand in warm place for two days at least.
Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.
In a medium saucepan, combine sugar and.
cornstarch.
Gradually stir in water.
Add blueberries and bring to boil over medium heat.
Boil for 2 minutes stirring constantly.
Remove from heat.
Cover and keep warm.
Pancakes: Combine dry ingredients in bowl.
In another bowl, beat the eggs.
Add milk,sour cream, and butter.
Mix well.
Stir into dry ingredients just until blended.
Fold in the blueberries.
Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
Serve with blueberry topping.
For Pancakes:
Combine dry ingredients.
Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
In mixing bowl beat egg white to stiff peaks and fold into batter gently.
For syrup:
Bring to everything but butter to boil on medium heat for 1 minute
Remove from heat and stir in 1/4 cup butter until melted.
Mix together thoroughly. This may be used immediately or stored away in a cool place for later use. When using, take equal amounts of mixture and milk (sour milk is best). For pancakes, use 1 egg to 1 or 2 cups mixture.
For waffles, use 1 egg to each cup of mixture.