|
| |
| |
|
Basic Pancakes
Preamble
"Versatile Pancakes
Pankcakes and savory foods team together for happy holiday meals.
It's the type of food that can be made early in the morning if camping or caravanning and left to stand in ice box or refrigerator for use either for lunch or the evening meal. For large and growing families, why not mix a bowl of batter early in the day and leave refrigerated for them to cook pancakes and fill them as they wish.
You'll probabaly be very surprised about what is acceptable in a pancake when they've been prepared by the teenage members of the family.
Pancakes of course can be easily made with non fat milk powder used in place of milk.
For dieters make the mixture very thin so that thin pancakes are the result - the yield of pancakes too is more and so not quite the same amount of flour is in each pancake. Make the basic pancake recipe, adding the salt, pepper, garlic salt and onion salt with the extra 1/2 cup flour. This will make the batter thicker than usual.
Here is an alternate pancake mixture made with sour cream that is suited to savory pancakes
The use of the word light when combined with sour cream means that the sour cream has been made with fat reduced cream and is not as heavy in butter fat as the full cultured sour cream."
Ingredients125 g (4 oz) Plain Flour 2 Eggs Pinch Salt 1 1/4 cups Milk |
MethodSift the flour and the salt, make a hollow in the centre and break in the eggs. Stir with a wooden spoon, taking up a little of the flour with each stir. Add the milk and continue with the smooth stirring action until it is a smooth batter. Place the bowl into the refrigerator for at least one hour before using. Cook the pancakes in a small round pan which has been lightly greased with lard. Toss and cook the second side. Serve sprinkled with sugar and lemon juice. |
Variations
See this version and this one and this