Buttermilk Pancakes: Without the Buttermilk.

3/4 cup milk

2 Tbsps. white vinegar (see note)

1 C all-purpose flour

2 Tbsps. white sugar (I used 3)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsps. melted butter

1 tsp. vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different from sour milk (modern homogenised, pasteurised milks do not normally sour; they become rotten, ill tasting). I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whip the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and stir with the whip until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.~~Al (Ales-Alexander) D Girvan.

Pancakes-Quick Mix Or Basic Recipe

Pancakes-Quick Mix

                   2 cups Basic Quick -Bread Mix         

                  2 eggs                              

                   1 cups water                                      

1. Beat eggs with water; stir into mix and beat only until batter is smooth and thin enough to pour.

  2. Heat griddle or heavy frying pan; pan is hot enough when a few drops of water sprinkled on it will dance.

3. Grease pan lightly but evenly with oil; ladle batter or pour from a jug onto the pan, allowing for each pancake about 1/4 cup

4. Spread cooked pancakes on a heated platter and keep warm, (stacking pancakes results in sogginess).

            Yield 10-12 pancakes with a diameter of 5-6 inches 

          

                             2 cups  flour

                             1 tsp. salt

                             2 tsps. baking powder

                             2 eggs, separated

                             2 cups milk

                    1 Tbsp. shortening, melted

           Sift flour, salt and baking powder together. Beat egg yolks and add milk and shortening. Beat in flour mixture with rotary beater. Fold in stiffly beaten egg whites. Bake on hot griddle, turning to brown both sides. Makes approx. 24.

          **Variations

          Use Whole Wheat Flour -for half the flour in basic recipe, to make a more nutritious pancake.

For Richer Pancakes- substitute sour cream for part of liquid.

Buttermilk- Substitute an equal amount of buttermilk for water; omit baking powder and milk powder and substitute baking soda, 1 tsp.

German Apple Pancakes

          Serve in an overlapping row around a platter of pork chops or serve separately with roast pork, either hot or cold.

                   1 Tbsp.shortening                   

                   1 Tbsp.sugar                                     

                   2  eggs                     

                   1-1/2cups flour                             

                   1 tsp.baking powder                      

                   1/2 tsp.cinnamon          

          1 cup apples, diced fine                  

                   1 cup milk                              

          Cream shortening and sugar, add beaten eggs, flour baking powder and cinnamon and the chopped apples. Then add milk gradually to make a medium batter. Bake on griddle as for ordinary pancakes. Cooked apples may be used with batter in the same way.

Or

Sift 1 cup flour, add 1/2 tsp. salt and 2 tsp. sugar, and sift together into a bowl. Gradually stir in 1- 1/2 cups milk to make a smooth paste. Add 4 eggs, one at a time, beating briskly after each addition.

Peel and core 3 large apples, grate them or cut them into fine julienne strips, and marinate them in 1/2 cup lemon juice.

Fold the apples and juice into the batter and pour the batter into buttered hot individual skillets. Brown the underside and flip the pancakes; or sprinkle with cinnamon and sugar and glaze the top under the broiler. Serve hot, with more cinnamon and sugar, or with honey or preserves.

Blackberry Pancakes

                   1 tsp.soda

                   2 cups flour

                   1 tsp.salt

                   1 Tbsp. sugar

                   2 Tbsps.baking powder

                   2 eggs

          2 cups blackberries

          1. Sift together first 5 ingredients.

            2. Beat together milk and egg.

  3. Gradually add the flour mixture to the liquid, beating after each addition to make a smooth, rather thin batter. Stir in melted butter and fold in blackberries.

4. Pour the batter into a hot greased frying pan and cook until brown. Turn only once and serve immediately.

            Variation- Other berries may be used the same way.

**Old Fashioned Buckwheat Cakes

*

          These are much improved when prepared as a Sourdough.

                   2 Tbsp.long sugar (molasses)

                   1 cup milk

                   1 cup  boiling water

                   1/2 pkg. granular yeast

                   2 cups buckwheat flour

                   1/2 cup cornmeal

          1 tsp. salt

                   1/2 tsp soda

          On the evening before the batter is to be used, stir long sugar into milk and boiling water. Cool the mixture and add yeast softened in a little warm water.  Stir in buckwheat flour sifted with cornmeal and salt. Beat the batter smooth and let set in a warm place.

            In the morning, add soda mixed with a little warm water. using less soda if the batter is not sour. Beat the batter well (See Sour Dough- A cup of batter may be saved and used in place of the yeast as a starter for the next baking. This process can be repeated to the great betterment of the cakes). A table spoon of melted butter may be added before baking.        

              Heat an iron griddle and test it by throwing a few drops of cold water on it. If the water bounces and dances like a cat on a hot tin roof, the griddle is hot enough. Grease the griddle lightly. Drop the batter by spoonfuls onto the griddle. When the underside is lightly browned and the top bubbles turn the cakes and brown the other side. Turn the cakes only once.     

Modern Buckwheat Cakes, without yeast

                   1/2 cup flour

                   2 tsp.sugar

                   1 tsp.soda

                   1/2 tsp.baking powder

                   1/2 tsp.salt

                   1 1/2 cups buckwheat flour

          3 1/4 cups buttermilk

                   2 Tbsp.shortening, melted

          Sift the flour with sugar, soda, baking powder and salt. Add buckwheat and mix well. Pour into mixing bowl the buttermilk and shortening. Add the dry ingredients to the milk mixture and beat the batter only until it is blended. Pour the batter from a ladle onto a buttered hot griddle. When the underside is lightly browned and the top bubbles, turn the cakes and brown the other side. Turn the cakes only once.

Cottage Cheese Pancakes

                   3 eggs

                   1/4 cup  sugar

                   1/4 tsp. salt

                           White pepper

                   1 cup cottage cheese

                   1/4 cup milk

          1 cup flour

                   2 Tbsps.butter, melted

          1. In a bowl beat eggs with sugar, salt and pepper.   

2. Sieve a generous cup of cottage cheese into the bowl and beat the mixture well.

3. Gradually stir in cold milk and beat the mixture until it is smooth and creamy.

4. Gradually add flour, beating well after each addition until the batter is smooth and free of lumps.

            5. Stir in melted butter.

6. Drop the batter by spoonfuls onto a buttered griddle. When the underside is lightly browned, turn and brown the other side.

French Pancakes (Crepes) Basic

                  

           

                   1 cup  flour

                   2 Tbsps.sugar

                   1/2 tsp salt

                   1 Tbsp.shortening, melted

                   4  eggs, separated

                   2 cups milk

                   1 cup water                  

          1. Beat egg yolks and add sugar, salt and 1 cup milk.

2. Add flour and shortening and mix until smooth, then add remaining milk.

            3. Fold in stiffly beaten egg whites.

            4. Bake on hot griddle, making cakes 5 inches across and very   thin.

5. Spread with jelly and roll up while hot. Serve with overlapping edges of cakes on bottom to keep them from unrolling Sprinkle with icing sugar if desired. Makes 12.   

          Variations

Blintzes--Make 12 crepes and bake them on one side only. Put 1 Tbsp. of this mixture in the center of each.

                   !/2 lb. cottage cheese

                    1 egg well beaten

                   1/4 cup sour cream

          1 Tbsp.sugar

                  1/4 tsp. salt

           Some vanilla, lemon or almond                                       extract

           A few raisins plumped in boiling                                          water

1. Combine well.

2. Put mixture in center of crepes; fold both sides over the filling and saute the crepes in a generous amount of butter until they are golden brown.

            Serve with sour cream.     

Crepes Suzette:

 Chez Soi (Home Style)--Cream together 1/2 cup each butter and icing sugar. Remove the zest of 2 oranges with a fine grater and add it to the creamed mixture. Add the juice of 1 orange, a few drops of lemon juice and 1/4 cup Curacao or rum. Spread the mixture on cooked crepes, fold or roll them up, and arrange them on heated serving dish. Sprinkle with sugar and with 1/4 cup warmed brandy. Ignite the spirit and serve the crepes flaming.            

Gourmet--Substitute butter for shortening, stir in 1 Tbsp. cognac and let the batter stand for 2 hours before baking. Dip 4 sugar cubes in orange juice. Put the sugar cubes on a plate and crush them, using a fork, with 3 Tbsp. sweet butter to make a creamy consistency. Put another 2 Tbsp butter in a chafing dish or skillet, add the juice of 1 orange, a few drops of lemon juice and 1/2 cup Curacao, Cointreau, Benedictine, or Grand Marnier, and bring the mixture to a boil. Stir into the creamed sugar-butter mixture. Fold each crepe in quarters, like a handkerchief. A tsp. of ground filberts or grated almonds may be put in the center of each crepe. Put the crepes in sauce, spooning it over them liberally. Sprinkle them with 1/2 cup heated brandy and ignite. Serve with sauce.

Grimslich

          These pancakes turn out very much like bread pudding.

            Soak 1/2 loaf of white bread in milk until it is quite soft, wrap the bread in a towel and press out as much of the milk as possible. Add 2 egg yolks, 1/2 cup sugar, 1/4 cup each of raisins and finely pounded blanched almonds and 1 tsp. cinnamon. Beat well and fold in 2 egg whites, beaten until stiff. Drop the batter by spoonfuls into a generously greased fry-pan and brown the cakes well on both sides. Serve the Grimslich with a compote of cooked fruits.

Potato Pancakes

     Cold water

4 large Canadian Russet Potatoes

(3 lbs.,) peeled and rinsed

1 small onion, peeled

2 eggs

1/3 cup all-purpose flour

2 tsp. salt

1/8 tsp. pepper

1/3 cup salad oil

§  Into large bowl half filled with cold water, coarsely shred potatoes and small onion

§  In c lean colander lined with clean towel or cheese-cloth, drain shredded potatoes and onion.

§  Wrap potatoes and onion in towel; squeeze towel to remove as much water as possible.

§  In same large bowl, beat eggs; add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.

§  In 12- inchs skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.

§  With pancake turner, flatten each mound to make a 4- inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.

§  Remove to paper towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally.

Scottish Oatmeal Pancakes

                   1- 1/2 cups rolled oats          

                   3/4 C flour                    

                   2/3 C skim milk powder                  

                   1 tsp. sugar                                      

                   4 tsps. baking powder                      

                           Salt  

                   2 beaten eggs                           

                   2 cups water                                      

            Prepare as in basic recipe, but before turning cook a few minutes longer after bubbles begin to break on the surface.

            Yield 5-6 pancakes- 6ins.

Mexican Pancakes

          These pancakes are unleavened and quite unlike our traditional breakfast pancakes. Like tortillas, the staple Mexican "bread" they are beat served with savoury mixtures. Although they are not true tortillas (which require a special corn flour for preparation) they can substituted for them in some Mexican dishes. Try them rolled up with a seasoned meat mixture and baked sauce; so served, tortillas are called enchiladas. Before rolling, cold pancakes must be softened by reheating in a lightly greased pan.

                   1                           egg                                

                   1 C                        flour                             

                   1/2 C                    cornmeal                      

                   1/4 tsp.                 salt                               

                   1- 1/2 Cups          water                                      

          1. Beat the eggs until foamy.

2. Combine flour, cornmeal and salt and stir into egg with a little of the water.

3. Beat until smooth, adding remainder of water gradually. Batter will be very thin.

4. Spoon out mixture onto a hot, lightly greased frying pan and quickly rotate to spread batter thinly, allowing for each pancake about 1/3 C

5. Cook until edges curl and pancake is lightly browned on bottom, about 2 minutes. Turn and cook 2 minutes more

            Yield 6-8 pancakes.