Saturday, January 31, 2009

Truck-Stop Pancakes


Truck-Stop Pancakes

INGREDIENTS

  • 5 eggs
  • 6 tablespoons butter, melted
  • 6 1/2 cups milk
  • 5 cups all-purpose flour
  • 5 teaspoons baking powder
  • 5 teaspoons baking soda
  • 1 pinch salt
  • 5 tablespoons sugar

DIRECTIONS
  • In a large bowl, whisk together the eggs, milk, butter. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.





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