1
To mix: Sift the dry ingredients (flour, sugar, baking powder, salt and
cinnamon) into a medium bowl. Lightly beat the eggs and add to the
bowl. Stir in the vegetable
oil and the vanilla, leaving the milk for last. Slowly pour in the
milk, stirring as it is added. But don't overstir! Batter should be
slightly lumpy.
2
At this point, add in the extras, if you choose. Variations I've used
include 6-8 ounces of blueberries or raspberries. Make sure to mash the
raspberries before adding to the batter. I didn't and had very sloppy
pancakes! I've also added ½ cup chocolate chips. Other optional
ingredients I haven't tried yet, but my friend swears are great: 1
thinly sliced banana, 6-8 oz. Sliced strawberries, a small can of
sliced peaches in the light sauce (include the sauce), or a baby food
jar of applesauce.
3
To cook: Heat a nonstick pan "to the point where a few drops of water
'dance' across the pan." Using a 1/4 cup measuring cup, dip out batter
and pour it slowly into the pan. She said to cook each side about 2
minutes, but I don't time mine. On the first side, I watch for bubbles
to appear in the batter as it is cooking. When the bubbles start to
pop, that's when I flip.
4
To serve: Top with maple syrup, fruit syrup (blueberry is a favorite), or peanut butter. It's often that we put butter on first, then syrup.
If you want to make buttermilk pancakes...
2 c. Flour
3 T. Sugar
2 t. Baking powder
1 t. Salt
1/2 t. Baking soda
1 1/2 c. Buttermilk
3 T. Melted butter
1 beaten egg
In a medium bowl, mix the dry ingredients. In a large bowl, mix the
liquid ingredients. Slowly mix the dry ingredients into the liquid
ingredients. Pour 1/2 - 1/4 cup portions onto a frying pan and cook.
I personally use Bisquik when I make pancakes because I don't often have everything I need for homemade, but these are good recipes and homemade is so much better! I hope these help!
(Source(s): Www.eHow.com , Answers at Yahoo!)
