RECIPE FOR KEN'S HARDY PANCAKES

 

1) MIX DRY INGREDIENTS IN A BOWL.

 

sml       med             lg                    

---         ---             ---                   

3/4       1             2             c white flour      

3/4       1             2             c whole wheat flour

3/4       1             2             c quick rolled oats

1/4       1/3             1/2             c oat bran    

1-1/2    2             4             tsp baking soda             (or powder, milk will require baking powder)

1           1-1/2             2             tsp cinnamon      

1/2       3/4             1             tsp salt      

 

2) MIX WET INGREDIENTS IN A LARGE MEASURING CUP TO EQUAL TOTAL LIQUID.

 

2       3         4         eggs

1/2    3/4         1         c liquid fruit or vegetable (optional)

1/2    3/4         1         tsp vanilla extract

x        x         x         buttermilk (or milk) to bring liquid up to the total liquid

--       ---         ---          

2       2-3/4 5-1/2 c total of all liquids

 

3) ADD WET INGREDIENTS TO THE DRY INGREDIENTS, THEN MIX LIGHTLY WITH A FORK.

 

4) SPOON ONTO AN OILED SKILLET AT MEDIUM LOW HEAT. COOK SLOWLY UNTIL GOLDEN, THEN TURN ONCE (OPTIONALLY COVERING SKILLET). COOK SLOWLY UNTIL THE CENTER IS DONE.

 

NOTES:

 

Any mixture of white and whole wheat flour can be used.

 

If oat bran is unavailable, oatmeal can be substituted.

 

Fruit adds sweetness, flavor and fiber. Blend an apple, orange, banana, pumpkin or squash in a blender. Use applesauce if a blender is not available. The exact quantity is not critical.

 

Since no cooking oil is used in the batter, the flavor can be dull. Use spices to enhance the flavor. Cinnamon and vanilla are the standard spicing, but you should experiment with your own combinations. Try nutmeg.

 

Buttermilk is preferred over milk. Buttermilk is a cultured milk product similar to yogurt. It is available as low-fat and non-fat products.

 

Measuring methods can vary, find the amount of liquid ingredients which works for your particular measuring methods.

 

Mix wet and dry combined ingredients minimally with a fork. The mixture is ok when everything is wet, but still a little lumpy. Turn over the mixture with a spoon to expose any dry ingredients that might remain on the bottom of the bowl.

 

These pancakes are very thick (up to one inch high), and therefore need to cook at a lower heat to avoid burning on the outside before the center gets cooked. To help cook the centers, cook the first side uncovered, turn the pancakes, then cook the second side covered.

27-Mar-91