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Pancakes by good enough to eat
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| Artist: |
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| Categories: |
Breakfast, Desserts, From Restaurants, Pancakes & Waffles, Pastry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Sweet butter | | 3
| cup | Buttermilk | | 4
| large | Eggs | | 3/4
| cup | AP flour ( + 1 tb ) | | 1/4
| cup | Whole-wheat flour | | 1/4
| cup | Wheat germ | | 1/4
| cup | Rolled oats | | 1
| tbsp | Cornmeal | | 1 1/2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | | Pn Salt | | | Butter for skillet |
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Procedures:
| 1 | Whisk together melted butter, buttermilk and eggs. | | 2 | Combine all the dry ingredients in a large mixing bowl. | | 3 | Make a well in the center. | | 4 | Pour in liquid mixture. | | 5 | Mix together well, but do not overbeat. | | 6 | Allow batter to relax for 15-20 minutes. | | 7 | Preheat lightly buttered over medium-high flame. | | 8 | Ladle ?cup batter on skillet to form each pancake. | | 9 | Wait till pancakes bubbles and then flip. | | 10 | Keep pancakes warm in 250-deg oven with bowl on top. | | 11 | Makes 10-12 (large) pancakes. | | 12 | ~----- from good enough to eat restaurant, 483 amsterdam ave, nyc ~----- reported in ny daily news, july 14, 199 |
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