Grandmas Good Old Fashioned Pancakes Food

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar.
• Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Brown on both sides and serve hot.

OLD FASHIONED PANCAKES

Steps:

• Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
• With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.

GRANDMA'S GOOD OLD FASHIONED PANCAKES

Steps:

• (Note: It's best to use room temperature eggs and milk, so feel free to let them sit out on the counter awhile before you begin the recipe.)
• 1 - In a large bowl, whisk together the flour, baking powder, salt and sugar.
• 2 - In a small bowl, whisk together the eggs, melted butter, and milk just till they are fully blended and slightly bubbly. Don't over-whisk because that toughens up the eggs.
• 3 - Pour the liquid mixture into the flour mixture. Whisk briefly, just until dry ingredients are absorbed, but with batter remaining a little lumpy. Do not over-mix!!!
• 4 - Let sit for 5-15 min so nice air bubbles can develop. Do not re-stir!!! Treat the batter with as little extra movement as possible. Meanwhile, pre-heat griddle to 350.
• 5 - Spray griddle with cooking spray. Pour batter onto griddle using a 1/4 cup measuring cup or small ladle. Brown on both sides.
• (Freeze extras.)
• Makes 12 large pancakes (6 servings of two each).

GRANDMA'S SOURDOUGH PANCAKES

Steps:

• 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
• 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
• 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
• Starter: Soften yeast in warm water.
• Stir in Flour, water, and sugar. Beat until smooth.
• cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
• IMPORTANT GRANDMA TIP:
• DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!