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Recipes & Cooking

Griddle Cakes (Pancakes)
Flour, 1-1/2 cups
Baking powder, 2-1/2 teaspoons
Salt, 3/4 teaspoon
Sugar, 3 tablespoons
Egg, well beaten, 1
Milk, about 3/4 cup (more will be added later so keep some aside)
Shortening, melted, 3 tablespoons
(or 3 tablespoons vegetable oil)
Sift flour; measure, add baking powder, salt and sugar; sift again.
Combine egg, milk and melted shortening (slightly cooled) … (or vegetable oil); amount of milk to use will depend upon the thickness of pancakes desired; 3/4 cup will give thick cakes, 1-1/4 cup will make them quite thin (Crepes) add the milk required, egg, shortening to the flour mixture and stir with a fork or whisk until all of the ingredients are moistened, there will be small lumps “Do Not over stir or beat“, add additional milk until desired thickness is reached, again stir no more than necessary. Do not let stand for more than 30 minutes, if advanced preparation is required add another tsp or 2 of baking powder.
Cooking instructions:

The griddle or skillet should be pre-heated to 450 deg F or to the point where a drop of water flicked onto the surface will “dance” around.
Llightly grease the griddle with shortening or oil use a medium ladle to pour batter onto the griddle until cakes are the desired size.
Cook the cakes until they appear dry around the edges and the bubbles that appear on the surface do not re-close when they “pop”.
Turn the cakes only once, practice will dictate when to check the bottom side for brownness, (usually when steam is no longer evident).


Apple pancakes: Increase sugar to 1/4cup; add 2 tablespoons of the sugar to 1 cup chopped apples; let stand for a few minutes.
Sift remaining sugar and 1/8 to 1/4 teaspoon cinnamon (depending upon taste) with the dry ingredients, make batter as directed above.
Fold apples into batter just before cooking.

Blueberry pancakes: Increase sugar to 1/4 cup; add 2 teaspoons of the sugar to 1 cup blueberries; let stand for for a few minutes.
Sift remaining sugar with the dry ingredients above, make batter as directed above.
“Carefully” Fold blueberries into batter “try to avoid smashing the berries”, just before cooking.
Note: Try to pick through the berries to get a small to medium size blend, eliminate larger berries and set aside as garnish, or use in a fruit salad or compote for a side dish.

Boondock Saints II

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One Response

  1. wow!! very interesting stuff here big guy!! thanks for sharing it with us!

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