*  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
                         -OR
      3/4   c            Plain yogurt
                         -PLUS
      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
   easily.
   
   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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