|The Aga Seafood Cookbook|
|by Tonks Mitchell|
Mitchell Tonks, cookery writer, restaurateur, fishmonger and TV chef, has written this book for all seafood-loving Aga owners.
Results 1 - 10 of 150 for thin pancake
Mix flour, salt, ... the batter real thin. This batter ... refrigerator for up to 4 or 5 days. (If kept, you will probably need to add water to proper consistency)
Beat eggs thoroughly. Add remaining ingredients. Stir until well mixed. Bake on griddle at 400 degrees. Recipe passed down from my dad, William T. ...
Sift flour, sugar ... also. Warm griddle to 300 degrees. Pour on lightly greased skillet forming small thin cakes. Turn when underside is nicely browned.
Blend ingredients in blender until well blended. Pour about 1/3 cup of batter into hot skillet. Spread over bottom of pan. (Adjust amount of batter ...
Beat eggs. Add ingredients, adding soda last.
Combine flour, egg, ... edges are dry, turn pancake and cook other side. Repeat until all batter is used. Spread with jelly or apple butter and roll up.
Beat eggs, add ... until smooth and thin. Pour a ... jelly or sugar. Roll up and serve hot. Very good with bean or potato soup. Makes about 20 pancakes.
Mix together flour, ... while baking each pancake. Make sure ... roll up and reheat in moderate oven, 10-12 minutes. Add 1/2 cup golden raisins if desired.
Mix all except butter. Beat well and then stir in butter. Pour on hot griddle.
Mix above ingredients ... smooth. Heat griddle or pan until hot. Pour pancake dough on griddle. Cook until brown turn cook to same. Serve with syrup or jam.
top of page