2 cups cake flour
2 tsp. baking powder
1 tsp. salt
1/2 cups sugar
1 cup milk
1/4 cup shortening, melted
sifted flour into sifter, add baking powder, salt and sugar.
eggs in bowl. Add milk and blend.
dry ingredients into mixture gradually.
melted shortening and beat with mixer.
on hot griddle.
- Serve warm.
|Did You Know?
was used by prospectors and pioneers to make sourdough pancakes without
having to purchase yeast. Prospectors would carry a pot of sourdough to
make pancakes and bread as it could last indefinitely, needing only
flour and water to replenish it. Sourdough pancakes are now a
particular speciality in Alaska.
Vermont pancakes usually have oatmeal or buckwheat flour added to the
wheat flour, and require more baking powder to rise. The texture is
coarser and the flavor more intense. The pancakes are served with maple
"German Pancakes" or Dutch baby pancakes served in American pancake
houses are bowl-shaped. They are eaten with lemons and powdered sugar,
jam, or caramelized apples.