Category : Breakfast
Author : Guest
Hits : 5300
Date : 26/07/2003
680 gms. all-purpose flour, sifted2 tsps. salt170 gms. sugar1 tbsp. baking soda2 tbsps. baking powder1500 ml. milk6 pcs. eggs, slightly beaten86 ml. butter, melted30 ml. vegetable oil
Sift together the flour, salt, sugar, baking soda and baking powder into large mixing bowl. In a separate bowl, whisk together the milk, egg and some of the melted butter.Add the wet ingredients to the dry. Add the remaining butter. Stir with a wooden spoon to combine. The batter will be slightly lumpy. Brush the skillet lightly with the oil. Heat the oil until it is moderately hot.Drop the batter onto the griddle, using desired ladle. Cook the pancakes until brown on the side, the edges are dry, and bubbles begin to break the surface of the batter, about 3 to 5 minutes. Turn the pancakes and cook them until the second side is brown. Repeat, using the remaining butter.Serve pancakes with maple syrup, whipped butter and bacon.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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