2 teaspoons salt
4 tablespoons baking powder
4 tablespoons sugar
4 cups milk
8 tablespoons melted shortening
with salt, baking powder and sugar. Combine eggs,
milk and shorting; add to dry ingredients,
stirring just until moistened. Bake on ungreased
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 tablespoons butter, melted
together dry ingredients. Beat eggs until light.
Gradually beat in buttermilk and melted butter.
Make a well in middle of dry ingredients. Pour in
liquid ingredients and stir until just blended.
Pour batter by large spoonfuls onto a hot,
greased griddle. Cook over medium heat until
bubbles form all over and underside in golden.
Flip and continue to cook for 2-3 minutes more.
Serve warm with butter and syrup or preserves.
by: Kathie Maclean-Racicot
|1 cup all
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
|1 cup milk
1/4 cup sour cream
2 tablespoons melted butter
1/2 cup blueberries
flour with the baking powder, salt and sugar.
Beat the egg with milk and sour cream. Pour the
mixture over the dry ingredients and blend with a
rotary beater until batter is just smooth. Stir
in butter and fold in blueberries. Use 2
tablespoons of batter for each pancake. Yield: 12
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