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from Feathers!
July 24th, 2002
To make the batter, you will need:
- Approx. 2 cups flour
- 1 large egg
- Approx. 2 cups buttermilk
- 1 tsp. each of salt, baking soda, and baking
powder
- 1 tblsp. of margerine, butter or cooking oil
- About 1/8 cup granulated sugar
- About 1/8 cup brown sugar (lt. or dk., whichever
you prefer)
- Oil or margerin/butter to cook the cakes in
any fruit or nuts is good to add, if you like...optional (You
can substitute a bit of the buttermilk for fruit juice, as
well.)
- A shallow pan to "fry" the cakes
in, and a medium to large bowl for mixing, with a spoon.
Directions:
- Sift the flour, if it doesn't come already
sifted, with the salt, soda, and baking powder... in a medium
to large bowl.
- Add buttermilk (and/or juice), egg, and tbsp.
of butter or oil, and stir until smoothly blended.
- Add the sugars, and stir them in until generally
dissolved. (You can vary the amount of sugar to taste, or
even omit it entirely. Also, I have used alternatives ...brown
sugar substitute, and/or the new Splenda work... for cooking
for diabetics, as well. Certainly at least, there were never
any leftovers!)
- Heat as small amount of oil or butter as possible
to prevent sticking, in pan until a drop of water gentlysizzles
when dropped onto it.* Stir in any fruit or nuts, etc. In
general, the batter should be thick enough to stick heavily
to the spoon... and hold together in the pan, but liquid enough
to puddle into a suitable thickness. Make it as thin or as
thick as you prefer... this recipe is very flexible and easy
to adapt to anyone's taste.
Note: You can substitute regular milk, for the buttermilk,
but then you must not add the baking soda, if you do so!
- Drop in the batter by spoons full. Let them
"bake" in a shallow pan that doesn't let the food
stick easily. A 12 inch (or 30.48 Centimeters) pan will hold
about 6 nice-sized pancakes. Adjust the heat and oil to your
own needs, but watch that you don't end up with too much oil.
- When the top of the cakes begin to look bubbly,
watch closely. The time to turn them is when the uncooked
side looks a bit dry. Then, sever them from any attachments
to one another, and turn them quickly over to let the other
side cook. Just check in a bit to see if they're ready to
take up. They should be a light, golden brown on both sides,
ideally. You can vary this also to your own preferences.
Recommendations:
---> I recommend taking them up on a
warmed plate, atop a paper towel or two to absorb any extra
oils... and to prevent too much steam on the underside. Put
a dab of butter on them as you take them up, so it will melt
immediately.
Serve with a topping of your favorite syrup, fruit preserves,
dulce de leche, or whatever you personally prefer.
~~This batter will keep for 3 days in the 'fridge, in a glass
jar. Simply shake the jar vigorously before pouring directly
into the pan, to freshen the mix. Throw it out on the 3rd day,
if any is left. ~~
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