[a favorite recipe called Pete's Scratch Pancakes at recipezarr - my notes in italics at bottom]
2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt
Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir in the flour. Let sit at least 10 minutes while heating the pan. These will be high, but light and fluffy.
This recipe makes a butt-load of roughly 4-inch pancakes. We've found that we can cook a batch one day, eat our fill and store the remaining pancakes in the refrigerator in a zipper bag to have for breakfast later in the week. Heating them carefully in the microwave after storing in the refrigerator; start with 30 seconds and add additional blocks of 15 or 30 seconds as needed.
Adding fruit works well, as does adding ground cinnamon.
We're still playing with this recipe so as of today, it remains just as I found it.
2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt
Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir in the flour. Let sit at least 10 minutes while heating the pan. These will be high, but light and fluffy.
This recipe makes a butt-load of roughly 4-inch pancakes. We've found that we can cook a batch one day, eat our fill and store the remaining pancakes in the refrigerator in a zipper bag to have for breakfast later in the week. Heating them carefully in the microwave after storing in the refrigerator; start with 30 seconds and add additional blocks of 15 or 30 seconds as needed.
Adding fruit works well, as does adding ground cinnamon.
We're still playing with this recipe so as of today, it remains just as I found it.
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