*  Exported from  MasterCook  *
                       BEST EVER PANCAKES OR WAFFLES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            All-purpose flour
      1/2   c            Whole wheat flour
    1       tb           Granulated sugar
    1       t            Baking powder
      1/2   ts           Baking soda
      1/2   ts           Ground cinnamon
      1/4   ts           Salt
    1       c            Buttermilk
      3/4   c            Plain yogurt
      1/4   c            Water
    1       lg           Egg
    2       tb           Mild olive or vegetable oil
                         Oil for cooking
                         Griddle, large skillet,
                         -or waffle iron
   (From “Pancakes and Waffles” by Elizabeth Alston.
   HarperCollins; $12.50; 1993.)
   Food processor method: Put the flours, sugar, baking
   powder, baking soda, cinnamon and salt into a food
   processor. Process briefly to mix. Add the buttermilk,
   or yogurt and water, egg and oil. Turn the machine
   on-off (pulse) 3 or 4 times to make a smooth batter.
   By hand method: Put the flours, sugar, baking powder,
   baking soda, cinnamon and salt into a large bowl. Stir
   to mix well.
   Measure the buttermilk in a 2-cup glass measure. Add
   the egg and oil to the measuring cup. Beat with a fork
   or wire whisk to blend. Add to the flour mixture and
   stir to form a smooth batter.
   For pancakes: Heat the griddle or skillet over
   moderately high heat until it feels hot when you hold
   your hand directly above it. Lightly grease the
   griddle. For each pancake, pour 1/4 cup batter onto
   the griddle. Cook 3-5 minutes, until bubbles appear on
   the surface and the undersides are golden brown.
   Adjust the heat if the pancakes are browning too fast.
   Turn the pancakes over and cook 1-2 minutes longer to
   brown the second side.
   For waffles: heat the waffle iron; grease it lightly.
   Pour in the appropriate amount of batter and spread to
   the edges. Close and cook until the iron will open
   Keep finished waffles or pancakes warm in a 200'F.
   oven - pancakes on a plate and loosely covered to keep
   moist; waffles directly on the oven rack, uncovered,
   to stay crisp. Makes 8 4 pancakes. Serves 4.
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