|The Mediterranean Kitchen|
|by Joyce Goldstein|
The Mediterranean Kitchen brings the dazzling array of tastes of Mediterranean cuisine into your kitchen.
Results 1 - 10 of 49 for homemade pancakes without eggs
Result Page: 1
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.
Combine all ingredients ... both waffles and pancakes. Beat smooth ... waffles, top hot waffle with fresh or thawed frozen strawberries and whipped cream.
Master Mix developed ... and yellow cake, pancakes, waffles, coffee ... Mix water and egg. Blend with ... and mix. Beat eggs and water for ... Bake at 425 degrees.
Mix all ingredients together to make pancake batter. Milk may be added to thicken batter to taste. Pour batter onto hot, greased pancake griddle. ...
Set griddle or ... small bowl beat egg well and add ... browned. For thicker pancakes use 3/4 cup ... pancakes, add 1/2 cup sweetened blueberries to butter.
Beat egg with hand beater ... Pour batter onto hot griddle. Turn pancake over as soon as bubbles form. Makes 12 to 16 pancakes. Preparation time: 5 minutes.
Mix milk, egg and shortening. Combine ... and salt. Add to milk mixture and stir until dry ingredients are just moistened. Makes about 8 to 10 pancakes.
Combine dry ingredients. Add milk, egg and shortening. Stir slowly and gently only until dry ingredients are dampened. Bake on griddle.
Beat eggs; add remaining ingredients. Mix until smooth. Spoon onto hot buttered griddle. Brown on both sides. Number of pancakes depends on size made.
Mix all ingredients until well blended. Brush griddle or pan with butter. Pour batter in circles. Turn when bubbly.
Result Page: 1
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