Pancakes

(from "BRUNCH COOK BOOK", Sunset)

Easy to make with ingredients you have on hand, this basic recipe can be used for pancakes or waffles. Variations on the basic recipe follow.

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 to 1 1/4 cups milk
3 tablespoons salad oil

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 pankakes) 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. Makes abouf 1 dozen pancakes.

For waffles, bake in a preheated waffle iron according to manufacturer's directions. Makes about 10 4-inch-square waffles.

Variations

Blueberry. Stir1/2 to 3/4 cup fresh or well-drained canned or frozen blueberries into batter. Bake as directed for pancakes or waffles.

Bacon. Cook 6 to 8 strips bacon; drain on paper towels, then crumble and stir into batter. Bake as directed for pancakes or waffles.

Cheese. Make basic recipe but omit sugar and add 1 cup (4 oz.) shredded Cheddar cheese. Bake as directed for pancakes or waffles.

Contact the author: montessoro@uniud.it
Home page: www.uniud.it/~montessoro