PHENOMENAL!!!!! but the credit truly goes to the original recipe: the sailors love them, my kids love them. I have even put a twist on it: on certain days, I have to make Chocolate pancakes, so, all I do is add the same ammount of cocoa powder as there is of sugar. Everything in this recipe works extremely well. The people that are saying that it is too much salt, well, maybe they are not meassuring correctly. Let me tell you, my shipmates THANK YOU for this recipe! My pancakes (your recipe) are now a favorite menu item. Luckily, this particular one came up, It sounded simple and wuick, so I decided to give it a try. Preheat cookware: Preheat an electric griddle over medium-high heat or large non-stick skillet over medium set on the stove. Breakfast is a big part of our day, so, when presented with the opportunity to make pancakes from scratch, I looked up a recipe. Mix milk and lemon: In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes. #We have the opportunity of making most of our products from scratch (vice on board an aircraft carrier where everything is pre-made and frozen). Just my thouhgts.įantastic recipe! I am a culinary specialist in the United States Navy, currently working in a shore facility. I'll leave your choice of "shortening" up to you, but bear in mind that results may vary on account of it. Instead of naming all of the alterations Ill just rewrite the recipe the way I made it. Delicious! (c) I always use "salted" butter when making my pancakes so I never include salt in my batter. Set aside for no less than 1/2 hour (but 3/4 - 1 hour may be better, depending on your altitude) - once again, allowing your batter to "breathe" - before grilling/frying.
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Fluffy, fluffy, fluffy! (b) want thinner pancakes (perhaps for crepes)? Add another egg and perhaps another couple of Ts.
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The batter should be quite runny, like pouring cream, so add more milk if you need to. Whisk the eggs with 1 cup milk and add to the dry ingredients. Of course, "variations on the theme" can be made/incorporated (and are oftentimes welcomed by family and friends), but my reason for posting is to add a couple of "tips" that have worked for me on more than one occasion, so here goes (hope I've helped): (a) Don't have a sifter? Can't find it right this second? Don't know what sifting means? Just let your mixed batter SIT ("breathe") for 1/2 hour or so then sir it again (preferably with a WOODEN spoon) before grilling/frying. Sift the flour, baking powder, sugar and salt into a mixing bowl. This is a very good recipe for "good old fashioned pancakes" and so incredibly close to how my Grandmother taught my Mother to make them and how my Mother, in turn, taught me.