|The Goodness of Nuts and Seeds|
|by John Midgely|
This work is part of a series of small cookbooks which focus on the healthy ingredients of groups of foods.
1 - 10 of 60 for homemade pancakes
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Mix this biscuit ... or oil; flip pancakes when tiny bubbles ... add another tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.
Bring to a boil and boil 5 minutes. Bottle and store in refrigerator. Before serving, heat whatever portion you wish to use.
Combine all ingredients ... both waffles and pancakes. Beat smooth ... waffles, top hot waffle with fresh or thawed frozen strawberries and whipped cream.
Blend wet ingredients; blend dry ingredients. Combine mixture and blend with rotary beater. Heat and grease skillet at 360-380 degrees.
Beat egg. Add remaining ingredients in order listed. Stir until smooth. Pour 1/4 cup of batter on hot griddle. Turn when pancake is bubbly.
Beat egg until ... smooth. For thinner pancakes stir in an ... banana pancakes beat in 1 medium banana and 1/4 teaspoon nutmeg. Makes about 10 pancakes.
Sift dry ingredients ... together. Add to dry ingredients. Let batter sit for 15 minutes before frying (it makes the pancakes fluffier). Makes 18 to 20 pancakes.
Melt 1/2 stick ... you prefer thicker pancakes, use a ... second side if pancake is browning too quickly. Cook pancakes until a golden brown on both sides.
Combine all. Mix well. Cover and store. When ready to use mix about 1 1/2 cups mix with 1 egg and 1 1/2 cups milk. Bake in griddle or fry pan as ...
Combine all ingredients; cover and store. When ready to use, mix about 1 1/2 cups dry mix with 1 egg and 1 1/2 cups milk. Flop on griddle as usual. ...
Result Page: 1
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