Buttermilk Pancakes

Yield: 3V2 pt (1.75 L) batter, enough for 25-30 large or 50 medium pancakes

Metric

1 lb

2 oz 1 tsp 1 tbsp 112 tsp

500 g

Ingredients

Pastry flour or all-purpose flour Sugar Salt

Baking powder Baking soda

Procedure

1. Sift together the flour, sugar, salt, baking powder, and baking soda.

125 mL

Eggs, beaten 2.

Buttermilk 3.

Melted butter or oil

Per one 2-ounce pancake:

Calories, 120; Protein, 4 g; Fat, 5 g (36% cal.); Cholesterol, 40 mg; Carbohydrates, 16 g; Fiber, 0 g; Sodium, 250 mg.

Mix together the beaten eggs, buttermilk, and butter or oil. Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix. (Note: Buttermilk makes a thick batter. Thin with a little skim milk or water if the batter seems too thick.) Depending on the size pancake desired, measure 1-2 fl oz (30-60 mL) portions of the batter onto a greased, preheated griddle (375°F/190°C), allowing space for spreading. Griddle the pancakes until the tops are full of bubbles and begin to look dry and the bottoms are golden brown. Turn and brown the other side. Remove from the griddle and serve.

I^Waffles

I^Waffles

Yield: 3V2 pt (1.75 L) batter

U.S.

Metric

Ingredients

■ Procedure

1 lb 4 oz

625g

Pastry flour or all-purpose flour

1. Sift together the flour, salt, and baking powder.

1 tsp

5 mL

Salt

2 tbsp

30 mL

Baking powder

750 mL 250 mL

Egg yolks, beaten Milk

Melted butter or oil

2. Mix together the egg yolks, milk, and butter or oil.

3. Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix.

2 oz

Egg whites Sugar

4. Whip the egg whites until they form soft peaks. Add the sugar and whip until stiff peaks form.

5. Fold the egg whites into the batter.

6. Pour enough batter onto a lightly greased, preheated waffle iron to almost cover the surface with a thin layer. Close the iron.

7. Cook waffles until signal light indicates they are done or until steam is no longer emitted.

8. Remove from the iron and serve.

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