1. Mix dry ingredients well. 2. Mix in eggs & vanilla until like a bowl of peas. 3. Add water. DON’T OVER MIX! It makes them tough. Spoon out carefully so you Don’t Break Bubbles. I make them small enough to be reheated later in a toaster. 4. Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. If needed, adjust heat. Add oil to pan for each batch. They should puff up about 3/8 inch (1 cm). 5. VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned -- 6. -Rhubarb: Microwaved with sugar, just enough to soften it. 7. -Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. Stir in saucepan as if you were stir frying them. Do this the night before. Chunks of canned apple pie filling also works. 8. -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above. 9. -Syrup and banana: sliced or just served on side like a sausage. 10. -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus ½ a canned peach. 11. -Applesauce and your favourite type of sausage. 12. I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster. ---------------------------------------------------------------------------
Nutrition
Ingredients
