Recipe: Stack of Pancakes
Breakfast and BrunchSTACK OF PANCAKES
2 eggs, separated
2 tablespoons sugar
2 cups all-purpose flour, sifted
2 tablespoons vegetable oil
1 tablespoon applesauce
4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 teaspoon vanilla extract
FOR SERVING:
butter or margarine
Bananas
Maple syrup
Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain.
Spoon the batter onto a greased hot griddle heated to about 375 degrees F (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.
Serve topped with butter or margarine, sliced bananas, and maple syrup.
VARIATION:
Stir 1 cup of fresh blueberries into batter for blueberry pancakes.
Makes about 8 pancakes
Excerpted from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen
Copyright 2003 by Shaunda Kennedy Wenger Janet Kay Jensen. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
2 eggs, separated
2 tablespoons sugar
2 cups all-purpose flour, sifted
2 tablespoons vegetable oil
1 tablespoon applesauce
4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 teaspoon vanilla extract
FOR SERVING:
butter or margarine
Bananas
Maple syrup
Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain.
Spoon the batter onto a greased hot griddle heated to about 375 degrees F (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.
Serve topped with butter or margarine, sliced bananas, and maple syrup.
VARIATION:
Stir 1 cup of fresh blueberries into batter for blueberry pancakes.
Makes about 8 pancakes
Excerpted from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen
Copyright 2003 by Shaunda Kennedy Wenger Janet Kay Jensen. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
MsgID: 3144020
Shared by: Betsy at Recipelink.com
In reply to: Recipe: May 21, 2007 Recipe Swap (11 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: May 21, 2007 Recipe Swap (11 Recipes)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (11)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: May 21, 2007 Recipe Swap (11 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Stack of Pancakes |
Betsy at Recipelink.com | |
3 | Recipe: Alternative Crepes |
Betsy at Recipelink.com | |
4 | Recipe: A Real Man's Quiche (using refrigerated crescent roll dough) |
Betsy at Recipelink.com | |
5 | Recipe: Orzo and Green Herbs |
Betsy at Recipelink.com | |
6 | Recipe: Steamed Asparagus with Cardamom Butter |
Betsy at Recipelink.com | |
7 | Recipe: Avocado Tomato Salsa |
Betsy at Recipelink.com | |
8 | Recipe: Stir-Fried Chinese Noodles with Pork, Bok Choy, Mushrooms, and Sprouts |
Betsy at Recipelink.com | |
9 | Recipe: Smashed Red Potatoes with Extra-Virgin Olive Oil |
Betsy at Recipelink.com | |
10 | Recipe: Eggs Over Smoky Potatoes |
Betsy at Recipelink.com | |
11 | Recipe: Corn-Crusted Calamari with Roasted Red Pepper Remoulade |
Betsy at Recipelink.com | |
12 | Recipe: Milk and Honey Griddle Bread |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- No-Fry Doughnuts with Chocolate or Applesauce Doughnut Variations
- Breakfast In A Cookie (using applesauce, 7-grain cereal, and whole wheat flour)
- Ham and Eggs Frittata Biscuits (using refrigerated biscuit dough)
- Simple Sugar-and-Spice Doughnuts
- Cranberry Syrup (using maple syrup and cinnamon)
- Gingerbread Raisin Pancakes (using whole wheat flour and egg whites)
- Waffles (like Waffle House)
- Rise N' Shine Beef Ranchero Wraps (microwave)
- Flax Waffles (using ground flaxseed)
- Sweet Potato Waffles (and how to make oat flour)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute