Difference between revisions of "Pancake"
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Whip the egg to fluffy consistency, slowly add in other ingredients, consistently beating for a smooth finish. Warm a pan, add grease (butter or oil). Pour ~3 tablespoons batter for one pancake. Let the edges puff, once flat side is cooked, flip and brown. Repeat until batter is finished. | Whip the egg to fluffy consistency, slowly add in other ingredients, consistently beating for a smooth finish. Warm a pan, add grease (butter or oil). Pour ~3 tablespoons batter for one pancake. Let the edges puff, once flat side is cooked, flip and brown. Repeat until batter is finished. | ||
Latest revision as of 12:38, 28 June 2012
| Pancake | |
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| Category: | Flatbread recipes |
| Servings: | 3 |
| Time: | 15 minutes |
| Difficulty: |  |
| Flatbread
Description
Pancakes [1][2] are a type of flatbread.
Ingredients
- 1 egg
- 1 cup all purpose flour
- 3/4 cup milk
- 2 tablespoons shortening, melted (or vegetable oil)
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Procedures
Whip the egg to fluffy consistency, slowly add in other ingredients, consistently beating for a smooth finish. Warm a pan, add grease (butter or oil). Pour ~3 tablespoons batter for one pancake. Let the edges puff, once flat side is cooked, flip and brown. Repeat until batter is finished.
References
- ↑ Cookin' Up Country Breakfasts Cookbook. Taste of Home. pp. 47. http://www.tasteofhome.com/recipes/Homemade-Pancake-Mix.
- ↑ Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 197. ISBN 78-52003.
fr:Cuisine:Pancake it:Libro di cucina/Ricette/Pancake he:ספר מתכונים/פנקייק
