Pancakes
Submitted
by: Cheri |
5 cups
flour
2 teaspoons salt
4 tablespoons baking powder
4 tablespoons sugar |
4 eggs
4 cups milk
8 tablespoons melted shortening
|
| Sift flour
with salt, baking powder and sugar. Combine eggs,
milk and shorting; add to dry ingredients,
stirring just until moistened. Bake on ungreased
griddle. |
Buttermilk
Pancakes
Submitted
by: Sandi |
2 cups
all-purpose flour
1 teaspoon baking soda
1 teaspoon salt |
2 eggs
2 cups buttermilk
2 tablespoons butter, melted
|
| Sift
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.
Serves 6. |
Blueberry
Pancakes
Submitted
by: Kathie Maclean-Racicot |
1 cup all
purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg |
1 cup milk
1/4 cup sour cream
2 tablespoons melted butter
1/2 cup blueberries
|
| Sift the
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
pancakes. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book, please
email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|