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1 regular sized can of creamed corn
6 eggs
12 saltine-type crackers crunched up (about a pencil eraser diameter)
Whisk together and fry like pancakes. Eat with butter, salt & pepper.
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sift:
one cup flour
2 teaspoons baking powder
one-quarter teaspoon salt (not needed)
beat and add:
one egg (optional)
add:
1 cup milk (scant)
stir gradually to make smooth
add:
1 teaspoon melted butter or oil
cook in a hot frying pan, flip pancakes when they bubble, to brown the other side.
Serve with Vermont maple syrup.
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2 cups Flour
1 tsp Salt
2 tsps Baking Soda
1/4 cup Sugar
2 Eggs
1 3/4 cups Orange Juice
1/4 cup Butter, melted
Mix dry ingredients. Beat eggs, then add orange juice & butter. Mix well. Add to dry ingredients. Spoon onto hot greased griddle. When bubbles form on surface, flip. Cook until browned on both sides. Serve with Orange Syrup (recipe below).
Orange Syrup
1/2 cup Butter, melted
3 tbsps Cornstarch
2/3 cup Sugar
1 oz Orange Zest
1 pt Orange Juice
Melt the butter with the cornstarch for 1 minute. Cool. Heat juice and add. Stir until thickened. Add sugar. Bring to boil. Simmer 5 min. Add maple syrup to taste.
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Hope you enjoyed our pancake recipe tips.
Friday, 30 July 2010
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