Pancakes
  • 2 1/4 cups milk, AND 4 tsp baking powder, AND
  • 2 1/4 cups buttermilkmilk, AND 1/2 tsp baking soda, AND 2 tsp baking powder, AND
  • 4 tbs butter, melted,
  • 2 eggs,
  • 2 cups all-purpose flour,
  • 4 tbs sugar,
  • 1/2 tsp salt,
  1. Beat together the milk, butter, and eggs.
  2. Sift together the remaining ingredients. Add to the liquid ingredients and mix with a spoon just until evenly moistened. A few lumps will remain.
  3. Heat a griddle over medium heat until drops of water sprinkled on the surface dance around (325 °F).
  4. Lightly butter the griddle, then pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then carefully turn over with a spatula and cook a little more. Repeat until all pancakes have been made.
  5. Place finished pancakes in a 200 °F oven until all have been made.

Variation: Blueberry pancakes

  1. Add 1 cup blueberries blueberries to the batter. Frozen are fine and usually far cheaper. Do not defrost, but make sure they are all separated.

Variation: Raspberry pancakes

  1. Use half whole wheat flour and half white flour. Use honey in place of sugar. Add 1 cup raspberries to the batter. Mix frozen raspberries with the flour before adding the liquids; add fresh raspberries after mixing in the liquid.