Breakfast pancakes
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Breakfast pancakes
  Breakfast    Pancakes  
Last updated 6/12/2012 1:02:02 AM. Recipe ID 25461. Report a problem with this recipe.
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      Title: Breakfast pancakes
 Categories: Breakfast, Usenet
      Yield: 8 Pancakes
  1 1/2 c  Flour, all-purpose
      1 t  Salt
      3 T  Sugar
  1 3/4 t  Baking powder
    1/4 t  Vanilla essence
      2    Eggs
      3 T  Butter, melted
     10 oz Milk
  Put a frying pan on a low to medium heat and melt the butter.  Whilst
  the butter is melting, measure the flour and sift into a large mixing
  bowl. Add the salt, sugar and baking powder.
  Measure the milk in a measuring jug.  Separate the eggs and place the
  whites in a cup, adding the yolks to the milk. Add the melted butter
  from the frying pan. Remove as much from the pan as you can, but
  don't be too particular. The remaining butter in the frying pan will
  be used to cook the pancakes in. I use a rubber spatula to get most
  of it off the pan. Leave the ring on, but don't put the pan back on
  it. (I have an electric cooker which takes a long time to heat up).
  In this way you can start cooking the pancakes as soon as the batter
  is ready.
  When the butter has coagulated, add the liquid mixture to the dry
  ingredients and mix them up. I use a metal spoon. It is at this stage
  you can judge whether the mixture has the right consistency.
  Wash the measuring jug and dry it thoroughly.  Pour the egg whites
  into it and whisk with an electric hand-held whisk. I whisk them
  until they are quite hard. (If there are lumps in the batter, you can
  user the whisk to get rid of them.) Using the spatula (from the
  butter, right?), transfer all the egg whites into the big bowl. Fold
  the egg whites into the batter with the metal spoon until they are
  all incorporated. The batter is now ready.
  Put the frying pan back on the heat and wait until it is to a
  reasonable temperature.  I can't be more specific because it depends
  on your cooker and the frying pan that you are using. Make the
  pancakes one at a time, turning them over when the underside is
  cooked. Eat immediately with butter and maple syrup.
  *  Light and fluffy breakfast pancakes -- The formula comes 

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Recipe ID 25461 (Apr 03, 2005)

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