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Prep: 20 minutes Cook: 4 minutes per match Makes: 8 to 10 4-inch pancakes


Ingredients Needed For Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons cooking oil
maple-or fruit-flavored syrup or powdered sugar, if you like
fresh raspberries, strawberries, or blueberries, if you like
measuring cups
measuring spoons
2 medium mixing bowls
wooden spoon
wire wisk or fork
griddle or large skillet
pancake mixer
serving plate

Directions To Prepare Pancakes
1. Put flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Stir with the wooden spoon to mix. Save until Step 3.
2. Crack the egg into the other mixing bowl. Beat with the wire wisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wisk until ingredients are well mixed.
3. Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lumpy, not smooth.)
4. Grease an unheated griddle or large skillet with the shortening. Put the griddle or skillet on the burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water with dance across the surface when the griddle is hot enough.
5. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.)
6. Turn the pancakes over with the pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.

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Saturday, December 16, 2017, 1:22 am

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