Pancakes - Brenda Gantt (2024)

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Brenda Gantt

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• Dessert

• By recipeshub
• August 22, 2023

Pancakes are a beloved breakfast classic that has stood the test of time. Whether enjoyed plain or with a variety of toppings, pancakes are a comforting and versatile treat suitable for any time of day. This recipe for pancakes uses a combination of white flour and fine Allinson wheatmeal, resulting in a pancake that strikes the perfect balance between light and hearty. With a simple batter made from eggs, milk, and a pinch of salt, these pancakes are quick and easy to prepare. In this recipe, we’ll guide you through creating these delicious pancakes, perfect for a leisurely breakfast or a satisfying brunch.

INGREDIENTS:

• 1/4 lb. of white flour
• 1/4 lb. of fine Allinson wheatmeal
• 4 eggs
• 1 pint of milk
• A pinch of salt
• Butter, oil, or vege-butter (for frying)

PREPARATIONS:

• No specific preparations are required for this recipe.

SPECIAL INSTRUCTIONS:

1. In a mixing bowl, combine the white flour and fine Allinson wheatmeal.
2. Add the eggs and a pinch of salt to the flour mixture.
3. Gradually pour in the pint of milk while stirring the batter continuously. Ensure that the batter is smooth and free of lumps.
4. Heat a frying pan and add a piece of butter, oil, or vege-butter the size of a walnut. Allow it to melt and coat the bottom of the pan.
5. Pour enough batter into the hot pan to make a thin pancake. Swirl the pan to spread the batter evenly.
6. Cook the pancake until it turns a golden brown color on one side.
7. Carefully flip the pancake over and cook until the other side is browned as well.
8. Once both sides are browned, fold the pancake over from each side, creating a triangular shape.
9. Remove the pancake from the pan and place it on a hot dish. Keep it warm in the oven while you prepare the remaining pancakes.
10. Repeat the process until you have made 6 or 7 pancakes, depending on the size you desire.

YIELD: This recipe yields 6 or 7 delicious and versatile pancakes.

SERVING: Serve the pancakes with your choice of toppings, such as syrup, fresh fruit, or a sprinkle of powdered sugar.

TIPS:

• To keep pancakes warm while cooking the rest, preheat your oven to a low temperature (around 200°F or 93°C) and place the cooked pancakes on an oven-safe dish or tray inside.

Pancakes are a timeless breakfast delight that has earned a special place on breakfast tables around the world. This classic recipe for pancakes combines the perfect blend of white flour and fine Allinson wheatmeal, resulting in pancakes that are both light and hearty. With a straightforward batter made from eggs, milk, and a pinch of salt, these pancakes are quick and easy to prepare, making them a popular choice for a leisurely breakfast or a satisfying brunch.

Creating these delicious pancakes begins with the simple act of combining white flour and fine Allinson wheatmeal in a mixing bowl. Eggs and a pinch of salt are added to the mixture to create a rich and creamy batter.

The batter is further enriched with a pint of milk, which is poured gradually into the bowl while continuously stirring. The goal is to achieve a smooth and lump-free batter that’s ready for cooking.

In a heated frying pan, a small amount of butter, oil, or vege-butter is added and allowed to melt, coating the bottom of the pan. A portion of the batter is poured into the hot pan, and the pan is swirled to evenly distribute the batter. As the pancake cooks, it gradually turns a golden brown color on one side.

Once the first side is nicely browned, the pancake is carefully flipped over to cook the other side. When both sides are browned to perfection, the pancake is folded over from each side, forming a triangular shape. This shape not only looks appealing but also allows for easy stacking and serving.

Each completed pancake is placed on a hot dish and kept warm in the oven while the remaining pancakes are prepared. This ensures that the pancakes are served warm and ready to be enjoyed.

Pancakes are incredibly versatile and can be served with a wide range of toppings to suit your taste. Options include traditional maple syrup, fresh berries, sliced bananas, or even a dollop of whipped cream.

In conclusion, pancakes are a beloved breakfast staple for good reason. This recipe for pancakes combines the best of both worlds: the lightness of white flour and the heartiness of fine Allinson wheatmeal. With a simple batter and endless topping possibilities, pancakes are sure to continue delighting breakfast enthusiasts of all ages.