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Basic Pancakes & Waffles

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Ingredients
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Eggs 2 , separated
  Milk 1 1⁄4 Cup (20 tbs)
  Salad oil 3 Tablespoon
Directions

In a medium-size bowl, combine flour, baking powder, salt, and sugar; set aside.
In a medium-size bowl, beat egg whites just until stiff, moist peaks form.
In another bowl, without washing beaters, beat yolks lightly.
Stir in milk (use 1 cup for waffles, 1 1/4 cups for pancakes) and oil; blend well.
Add liquid mixture to dry ingredients; beat until smooth.
Fold in beaten whites.
For pancakes, preheat a griddle or large frying pan over medium heat; grease lightly.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 4-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
For waffles, bake in a preheated waffle iron according to manufacturer's directions.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Drink: 
Milk

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