Hi all, this recipe is the one that got me through so many breakfasts. it's a great recipe that is not really effected by different altitudes, and delivers nice fluffy pancakes, and great waffles. this is the basic batter, you can add things like cocoa powder for chocolate pancakes, or spices, for spiced pancakes. whatever. this batter can also be used to make crepes, just omit the baking powder and hey presto crepe (mostly) batter. for waffle batter, don't change anything.
in a large bowl combine the following:
3 cups all-purpose flour
5-6 tablespoons of sugar (can substitute splenda for diabetics)
2 1\2 tablespoons of baking powder (37.5ml) so 2 tablespoons, a teaspoon and a half teaspoon (see i did the math for ya'll)
2 teaspoons of salt.
in a large bow, or suitable container combine the following:
3 cups of milk (can be whole milk, 2%, 1% or buttermilk for buttermilk pancakes)
6 tablespoons of melted butter (for flavor and awesome, use actual butter, if you have salted butter, omit the salt from the recipe)
4 eggs (minus the shells of course)
1/2 tablespoon of vanilla extract.
whisk the wet ingredients into the dry and whisk until smooth. (no lumps)
when cooking, i recommend using a non-stick pan, and vegetable oil (just a tiny amount to very lightly coat the pan, cook on a medium-low heat, and the pancakes will turn out perfect almost every time.
make sure your baking powder is not expired, if it is, your pancakes and waffles will be flat as hell.
7 years, 5 months ago
06 Nov 2011 07:30 CET