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April 2003 Issue
Cat Food, Car Fires, and Spring
by Victoria Smith
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Traditional Pancakes

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 1-1/2 cups milk
  • 1/4 cup margarine, melted
Blend together first four dry ingredients. Beat the eggs, add the milk and beat again. To the dry ingredients, add the egg-milk mixture gradually while beating thoroughly to avoid any lumps. Finally, stir in the melted shortening. Preheat the griddle to 400 degrees. Pour or spoon the batter onto the hot griddle. When bubbles appear on top, turn and bake other side. Serve with warmed maple syrup and softened butter. Fresh fruit or berries may be added to this batter.
  • Yields: 4 servings
  • Preparation Time: about half an hour


Oatmeal Pancakes

  • 3/4 cup quick-cooking oats, uncooked
  • 1-1/2 cups skim milk
  • 2 eggs, slightly beaten
  • 1/2 cup cooked, mashed pumpkin
  • 3 tablespoons reduced-calorie maple syrup
  • 1 tablespoon vegetable oil
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Vegetable cooking spray
  • Maple topping
Combine oats and milk in a medium bowl; let stand five minutes. Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.

Combine flour, baking powder, salt, spice, and cinnamon in a large bowl; make a well in the center of the mixture. Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.

For each pancake, pour 1/4-cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Top each pancake with 1 tablespoon of maple topping.

  • Yields: 16 servings
  • Preparation Time: about half an hour


Sour Cream Pancakes

  • 2 cups self-rising flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup sour cream
  • 1/4 cup melted butter
  • 2 cups milk
In large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add sour cream and mix well, and then add milk and melted butter. Add liquid ingredients to dry, mixing lightly. Mixture will be very thin. Bake on 375-degree griddle. Serve with fresh fruit (hot or cold). Add whipped cream just before serving.
  • Yields: 20-24 3" pancakes
  • Preparation Time: about half an hour


Buttermilk Pancakes

  • 2 cups buttermilk (add more as required for proper consistency)
  • 2 eggs, not beaten
  • 1 tablespoon canola oil or 1 tablespoon melted butter
  • 1-1/4 cups unbleached flour
  • 1-1/2 teaspoons of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
Stir together buttermilk, eggs, and oil or butter. Sift together flour baking powder, baking soda, sugar and salt. Combine all ingredients. Stir gently with a wire whisk. Ladle onto a pre-heated, buttered griddle (hot enough for a drip of water to bounce.) Turn when golden brown. Cook other side to golden brown also.

Keep warm until a stack of aromatic pancakes causes a rising chorus of eager anticipation from the family at the table. Best kept warm by stacking the pancakes in a deep bowl, wrapped in a clean, dishtowel. Serve with heated maple syrup, diced fruits and berries.

  • Yields: 12-14 pancakes
  • Preparation Time: about half an hour

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