|Milk and Cheese (Good for Me)|
|by Sally Hewitt|
There is information on food groups, farming, growing, nutrition, buying and storing food and how to cook it.
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1 - 10 of 17 for milk-less pancakes
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Makes about 6 medium pancakes. Whisk together ... until light. Stir milk or cream slowly ... ingredients and bake as above. Makes about 12 medium pancakes.
Note: For fluffy pancakes, separate the ... can be reheated in the microwave for a quick breakfast. Mix well. Pour over hot pancakes just before serving. .
Put all ingredients ... absorb more or less liquid every time you use it. Thin out pancakes with enough milk to give them ... stands. Yield: 8 to 10 pancakes.
Melt butter in ... eggs and add milk and pour melted ... stand 3-5 minutes before serving. May be stored in refrigerator or frozen. Reheat in microwave oven.
For every 1 ... lumps disappear. Bake pancakes on griddle until ... with butter, jam, syrup, etc. 1 cup makes 7-10 pancakes. Make double or triple recipe.
Mix dry ingredients together. Add egg, milk, and butter, ... have the consistency of thick cream (a regular pancake batter consistency). Makes 8-10 cakes.
Mix water, yeast, ... in bulk. Cook pancakes in lightly greased ... 20 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for 1 hour.
Mix flour, egg, milk and nutmeg together ... Bake at 425 degrees for 20 minutes or until golden brown. Sift powdered sugar on top. Serve at once with syrup.
Sift together and stir. store until needed. (Make several batches at a time.) To use follow directions below: Or for a larger batch: Mix ingredients ...
Beat eggs, slowly ... smooth. Add enough milk to make very ... to brown, turn over. Serve with strawberry jam rolled up in the center or with maple syrup.
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