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Best Ever Pancakes Or Waffles

* Exported from MasterCook *

BEST EVER PANCAKES OR WAFFLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 tb Granulated sugar
1 t Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Buttermilk
-OR
3/4 c Plain yogurt
-PLUS
1/4 c Water
1 lg Egg
2 tb Mild olive or vegetable oil
Oil for cooking
Griddle, large skillet,
-or waffle iron

(From "Pancakes and Waffles" by Elizabeth Alston.
HarperCollins; $12.50; 1993.)

Food processor method: Put the flours, sugar, baking
powder, baking soda, cinnamon and salt into a food
processor. Process briefly to mix. Add the buttermilk,
or yogurt and water, egg and oil. Turn the machine
on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder,
baking soda, cinnamon and salt into a large bowl. Stir
to mix well.

Measure the buttermilk in a 2-cup glass measure. Add
the egg and oil to the measuring cup. Beat with a fork
or wire whisk to blend. Add to the flour mixture and
stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over
moderately high heat until it feels hot when you hold
your hand directly above it. Lightly grease the
griddle. For each pancake, pour 1/4 cup batter onto
the griddle. Cook 3-5 minutes, until bubbles appear on
the surface and the undersides are golden brown.
Adjust the heat if the pancakes are browning too fast.
Turn the pancakes over and cook 1-2 minutes longer to
brown the second side.

For waffles: heat the waffle iron; grease it lightly.
Pour in the appropriate amount of batter and spread to
the edges. Close and cook until the iron will open
easily.

Keep finished waffles or pancakes warm in a 200'F.
oven - pancakes on a plate and loosely covered to keep
moist; waffles directly on the oven rack, uncovered,
to stay crisp. Makes 8 4" pancakes. Serves 4.

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