|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
Results 1 - 10 of 2,530 for milk pancakes
Sift together dry ingredients. Sour the milk with the vinegar. Add ... ingredients and stir. These are the greatest pancakes ever -- an old family recipe!
Separate the 3 ... start to dry (I just slightly lift one side to see if browned or not). Makes 13-15 six/eight inch pancakes. Practice makes perfect. .
Preheat griddle to ... flour. Combine egg, milk and oil and ... medium consistency. Mix until just combined (overbeating toughens). Makes about 12 pancakes.
Beat eggs and ... flour, salt, and milk. For thinner pancakes, add more ... Put 3 large spoons of batter on griddle. Brown on each side. Grease every time.
Sift flour, baking ... melted butter, and milk. Mix together ... side. Yields: About 15 pancakes. Serve with syrup, butter, honey, jam, or sliced fruit.
Mix well. Pour onto a hot griddle for pancakes or into your ... nature, you cannot store it. So cook all of it at once and then freeze the pancakes or waffles.
Mix together all ingredients. Batter will be lumpy. Fry on hot griddle until top bubbles. Check bottom. Do not get too dark. Serve with butter and ...
Beat eggs; add ... Add half of milk to egg mixture, ... 18 to 20 pancakes. Cook on ... until brown and top is dry and bubbly, flip and brown opposite side.
Beat eggs. Add sugar, salt, buttermilk, melted shortening, soda and baking powder. Add flour and beat well. Keeps in refrigerator.
Cream shortening and sugar; add egg and beat well. Combine dry ingredients and add alternately with milk; beat thoroughly. These will be light and fluffy.
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