Any Time... Any Flavor-
Pancakes You’ll Love
FINNISH PANCAKES
1 qt. milk
8 large eggs, slightly beaten
3-4 tablespoons sugar
1 teaspoon .salt (optional)
1 cup flour
'A lb. butter
Melt butter in 12 x 16-inch pan.
Mix all other ingredients and pour
over melted butter. Bake in 450'
oven for 20-25 minutes. Serve
with maple syrup, jam, or jelly.
For 9 x 13-inch pan, cut recipe
in half.
For 8 x 8-inch pan, cut recipe in
thirds.
YOGURT PANCAKES
2 cups baking mix (Bisquick)
1 egg
1/4 cups milk
1 (8 oz.) carton yogurt (any fla
vor)
Mix ingredients well with rotary
beater. Bake on lightly greased
375’ griddle. Serve hot with butter
and syrup.
Makes 3-4 servings.
These are extremely easy, light,
tender, tasty pancakes!
Carolyn Tenneson
Washington
APPLE
PUMPKIN PANCAKES
4 eggs beaten
2 cups applesauce
1 cup pumpkin (I use canned)
1 teaspoon vanilla
2 cups flour
'A cup sugar
'A teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
'A teaspoons nutmeg
Mix ingredients in order as list
ed. Add 2 Tbsp. melted shortening.
Spoon into greased skillet. Fry
until brown on both sides to your
liking. Makes 4 servings.
I use an electric frying pan on
pancake setting.
Kathy Keeny
Glen Rock
COTTAGE
CHEESE PANCAKES
eggs
cup Bisquick
cup cottage cheese
'A cup milk
Put all ingredients in blender
and mix until smooth. Bake on hot
greased griddle. Makes about 10 to
12 pancakes.
Rev. William Brown
Williamsport, MD
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Feb.
3- Beef
10- Chocolate Lovers’ Month
17- Recipes Using Nuts
24- Cherry Desserts
Bone On The Benge
6 cups flour
1 tablespoon salt
6 tablespoons baking powder
6 tablespoons sugar
2 cups powdered milk (use a
quality brand, such as Carnation,
for best flavor)
Mix well and store in a covered
container in refrigerator.
When ready to make a batch,
combine:
IVi cups of above mixture
1 egg
2 A cup water
2 tablespoons oil
Stir together. Add a little more
water (up to 'A cup) if thinner bat
ter is desired. Fry on a hot buttered
griddle until brown on both sides.
Patricia Wax
Newville
Sue Howe
Vermont
1 egg
IV* cups buttermilk
2 tablespoons soft shortening
IV* cups sifted flour
1 teaspoon sugar
1 teaspoon baking powder
'A teaspoon baking soda
*'A teaspoon salt
'A cup blueberries, optional
Beat egg well. Add buttermilk
and dry ingredients. Beat till batter
is smooth. If desired, gently fold in
blueberries.
Fry on griddle, turning once.
D. Witmer
Ephrata
OATMEAL PANCAKES
VA cups uncooked rolled oats
y, cup dry milk plus VA cups
water OR VA cups whole or skim
milk.
Mix together (next four ingredi
ents):
1 cup flour
2'A teaspoons baking powder
1 teaspoon (or less) salt
2 tablespoons sugar
2 eggs
‘A cup vegetable oil
Mix rolled oats and dry milk;
add water and stir OR mix regular
milk with the oats. Stir in dry in
gredients. Stir in eggs and oil. (If
batter is too thick add more milk.)
Bake on slightly greased griddle or
frypan. Don’t let it get too brown
before inside is cooked. (This is a
thicker batter and may need to be
cooked more slowly than regular
pancakes. These pancakes are
great with 1 cup blueberries added.
Makes about 16 pancakes (4”).
Kathy Sandoe
Conowingo, MD
PANCAKE MIX
(Makes 2 Lbs.)
PANCAKES
PANCAKES
(Master Recipe)
1 or 2 eggs, well beaten
1/4 cups milk, scant
2 tablespoons melted shortening
2 cups sifted enriched flour
3 teaspoons baking powder
14 teaspoon salt
1 tablespoon sugar
Combine egg, milk, shortening.
Add to sifted dry ingredients. Beat
only until smooth. Pour by spoon
fuls onto hot, lightly greased or un
greased griddle.
Bake until bubbes on top burst.
Turn and bake on other side.
Makes about 15 medium sized
cakes.
Variations of Master Recipe
Apple Pancakes: Add 1 cup
finely chopped tart apple to batter.
Blueberry Pancakes: Add 1
cup fresh, or drained canned blue
berries to batter.
Cherry or Peach Pancakes:
Add to batter 1 cup drained, chop
ped cherries or peaches, fresh or
canned. Serve hot with butter and a
syrup of sugar and cherry juice or
sugar and peach juice.
Chocolate Pancakes: Increase
sugar to 'A cup. Add 1 square melt
ed, unsweetened chocolate to liq
uid ingredients. Serve as dessert
with sweetened, flavored whipped
cream.
Corn Meal Pancakes: Substi
tute V* cup com meal for V* cup
white flour and 1 tablespoon dark
molasses for 1 tablespoon sugar.
Meat Pancakes: Add V* cup
any chopped cooked meat to bat
ter.
Pecan Pancakes: Add '/« cup
chopped pecans to dry ingredients.
Pancake Sandwich: Place a
thin slice of cooked ham or sau
sage over first cake, cover with
batter, brown and turn.
Pineapple Pancakes: Add 1
cup drained, crushed pineapple to
batter. Bake slowly on greased hot
griddle.
Rice Pancakes: Substitute 1
cup cooked rice for 1 cup flour. Re
duce milk to 1 cup. Add rice to
egg-milk mixture.
Sour Milk Pancakes: Substi
tute scant 2 cups sour milk or scant
2 cups buttermilk for sweet milk.
Use only 2 teaspoons baking pow
der and add 1 teaspoon baking
soda.
Whole Wheat Pancakes: Sub
stitute 1 cup whole wheat flour for
1 cup white flour.
Buckwheat Pancakes: Substi
tute 1 cup buckwheat for 1 cup
white flour.
WHOLE WHEAT PANCAKES
1 egg
1 cup buttermilk
% cup whole wheat flour
1 tablespoon brown or white
sugar
1 teaspoon baking powder
'A teaspoon salt
Beat eggs and add other ingre
dients. Fry until golden brown.
Mrs. J. Zimmerman
Terre Hill
For each pancake, pour 1 /« cup batter on hot, lightly oiled
skillet and fry (380 degrees) on both sides until golden
brown. Serve hot, garnished with cream, butter, syrup or
preferred topping.
RUMANIAN PANCAKES
1 cup sifted enriched flour
1 cup milk
1 egg, beaten
'/< teaspoon salt
1 tablespoon sugar
Dash of cinnamon, optional
Canned cherries
Powdered Sugar
Add flour to milk and beat until
well blended. Add egg, salt, sugar
and cinnamon. Mix thoroughly.
Bake on a greased griddle until
brown on one side. Turn and
brown on other side.
Spread cherries over pancakes
while hot. Roll up and sprinkle
with powdered sugar.
Serve hot as dessert. Serves 4.
Featured Recipe
Pure maple syrup contains no preservatives, artificial coloring
or flavoring. It is used for sweetening and flavoring in cooking.
When using maple syrup in recipes, substitue V> cup of syrup for
each cup of sugar and reduce the liquid in the recipe by three
tablespoons.
Pure maple syrup has 40 calories per tablespoon. Comparatively
granulated sugar has 54 calories per tablespoon and honey, 45
calories per tablespoon.
To learn about tapping maple syrup, turn to page B 2 & read
about Firth Maple Products. Try these two recipes from the Firth
family.
SALAD DRESSING
Maple Syrup Salad Dressing
'A cup vinegar
'A cup oil
'A cup Maple Syrup
Combine all ingredients in a glass jar. Shake until well blended.
2 cups rolled oats
'A cup coarsly chopped nuts (cashews, pecans, almonds, or
peanuts)
'A cup sesame seeds
'A teaspoon salt
'A cup light oil (not olive or anything strong)
Vi cup chopped, dried fruit (raisins, currants, dates, apricots)
Vi cup sunflower seeds
Vi cup coconut
A cup Maple Syrup
Preheat oven to 300 degrees.
In a large mixing bowl, toss together the dry ingredients. Warm
Maple Syrup and oil together in a saucepan. Pour over the dry. Stir
with a wooden spoon then work the mixture with your hands until
everything is wet. Spread on baking sheets - no more than about
Vi ” thick - and roast for 30-40 minutes, stirring occasionally, until
golden. When the granola has cooled, stir in the dried fruit Store
in jars or plastic bags.
YOGURT PANCAKES
2 eggs
1 A cup yogurt, plain
A cup milk
2 tablespoons oil
1 cup unbleached flour
2 tablespoons wheat germ (op
tional)
1 tablespoon sugar
'A cup blueberries (optional)
'A teaspoon baking powder
'A teaspoon salt
Beat eggs. Add remaining in
gredients. Pour on buttered grid
dle. Turn pancakes only once
when bubbled. Serves 2-4.
Wendy Puff
Mercer Co. Dairy Princess
(Turn to Page B 8)
GRANOLA