From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:04 +0200


From: (Peggy A. Golden)


2 cups   flour
3 tsp    baking powder
1/2 tsp  salt (very important)
1/4 cup  sugar 
2        eggs (or equivalent egg beaters)
2 tblsp  oil
1 cup    milk

Sift (I never do) dry ingredients in bowl and stir in liquid ingredients
with wire whisk or spoon until mixed.  Do not beat.  Rub griddle or fry
pan with oil.  Heat until water dropped from your hand bounces around. 
Drop about 1/2 ladel/1 large mixing spoon for each pancake.  Cook until
bubbled all over the top and brown on bottom.  Flip, cook until brown on
other side.  Keep you griddle very hot at all times. 

1. Substitute 1 cup whole wheat flour for white flour.

2.  Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2
tsp baking powder. 

3.  Put some pecan or walnut pieces in with your dry ingredients (this
keeps them from sinking).  Or put in some blueberries ..  also with dry

4.  Increase your eggs.  This will make them a little more like a crepe. 
Top with sliced apples, brown sugar and cinnamon and fold in half. 



1 (12 oz) can warm beer
2-1/2 cups pancake mix
oil for deep frying

Combine beer with pancake mix in a large mixing bowl.  Mixture should be
the consistency of pancake batter.  Heat oil to 3750.  When the oil is
fully heated, drop batter-dipped fish/shrimp/vegetable/etc.  into oil. 
Cook til golden brown.  Remove the cooked pieces to a plate lined with
papper towels which will absorb excess oil.  *Try different combinations
of brand beers and pancake mixes. 

From: (Stephanie da Silva)

(about 15 or so)

1 cup      water
1/2 tblsp  oil
dash       salt
1 cup      flour
(oil for frying; granualted sugar for sprinkling)

Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. 
star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in 
strips. (Do a few at a time.) When golden on one side, turn over. Drain 
on paper towels, then sprinkle in sugar.

From: (Jim Woodside)


equal amounts of pancake mix and cornmeal
enough water to desired consistency

When you dip your hotdogs in the batter, make sure the end is covered
with batter (no hotdog showing) or the batter will "peel" off the dog in
the grease. 

From: (Gail Jahn)

1   regular sized can of creamed corn
6   eggs
12  saltine-type crackers crunched up (about a pencil eraser diameter)

Whisk together and fry like pancakes. Eat with butter, salt & pepper.

From: (Kirk Marple)


3        eggs, room temperature
1/2 cup  milk
1/2 cup  all-purpose flour
1/2 tsp  salt
2 tblsp  butter, melted
2 tblsp  lemon juice
confectioner's sugar

Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets
(pie or cake pans may be substituted).  Beat the eggs until thoroughly
mixed.  Add the milk and blend well.  Sift together flour and salt, and
add slowly but continuously to the egg mixture, whisking as you do so. 
Add the melted butter, and whisk til batter is smooth.  Pour into pan or
pans and bake at 450 for 15 minutes. 

The four small German babies will be done at this point.  The one large
one requires another 10 minutes of baking, with the oven reduced to 350. 
After removing from the oven, sprinkle with the lemon juice and dust
with confectioner's sugar.  Serve at once while hot. 

From: decaro@ohsu.EDU (Marcia DeCaro)


1/3 cup   margarine/butter
4         eggs
1 cup     flour
1 cup     milk
dash      fresh nutmeg

Preheat oven to 425 degrees. 

In large, heavy, round pan w/sides approx.  2-2 1/2inches high (I use a
paella pan) place margarine in pan and into oven to melt.  While
margarine is melting, blend the eggs in your blender for 1 minute (or
until light yellow if by hand).  While motor is running, slowly add milk
then flour.  Add nutmeg if desired.  Pour over melted margarine and bake
for 20-25 minutes until golden brown and puffy.  Serve immediately. 

I got this recipe out of a Sunset magazine many years ago and we
probably have it about twice a month.  I typed it in from memory so I
hope the directions are clear. 

From: (Lothar Schaefer)

Source: Baeckerblume 24 / 93

(serves 2)


4 tblsp  butter                             
100 g    flour
1 pinch  salt                            
1/8 l    milk                             
4 tblsp  soda water
1        egg

1/4    banana
250 g  strawberries or any other fruit you like
2 tsp  honey
vanilla or chocolate ice cream
fruits for garnish

Melt butter, let cool. Stir together flour woth salt, milk and soda
water. Stir egg (to combine white and yolk thoroughly). Add egg and 1
tblsp of butter to the dough. 

For filling:
Clean and dice fruits. Steam together with honey in a small pan for
about 2 minutes at medium heat. Put aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6
pancakes one after the other for about 2 minutes each side so that they
are golden brown. 

Puree steamed fruit roughly. Put on pancakes and roll them together.

Put 3 pancakes each on a plate and serve with ice cream and fresh

From: (Art Campbell)

Source: Tasahara Bread Book


2 cups        flour (I use all whole wheat; 50/50 whole wheat and
              unbleached white; 66/33 w.w. and buckwheat or cornmeal --
              If you use cornmeal, add some cooked corn kernels too)
2 tblsp       baking powder
0.5 tsp       salt

3             eggs
2 cups        milk
0.5 cup       oil or butter (melted)
0.25-0.5 cup  honey or molasses (or 1-2 T brown sugar)

I assemble with a blender -- eggs first, then the rest of the liquids,
and then the salt and baking powder.  I put the flour in a bowl and add
the liquids, stir for 20 seconds or so -- not too much.  Cook on a
medium hot griddle until the bubbles pop and don't fill in, then turn. 

If you want a lighter pancake, you can separate the eggs and beat the
whites, then fold in at the end of the mixing. 

Also, raisins, nuts, and other fruits can be added.

From: (Bill Goffe)

(makes ca. 8  4" ones)

1 cup    loosely packed flour
1 tblsp  baking powder
1        egg
1/2 cup  milk
1/2 cup  water
1 tblsp  oil (canola seems to be the healthiest)

1.  Whisk flour and baking powder (I sift 'em together, but if you don't
have a sifter, no problem). 

2.  Whisk egg, oil, milk and water together (seems to mix better if mix
egg, oil and milk first, then add water). 

3.  Stirring liquid, slowly whisk in flour and baking powder mix.  Don't
over whisk, as this'll toughen the pancakes.  A few lumps are okay. 
Slowing adding flour and baking power mix makes this step a bit easier. 

4.  Pour on a hot griddle (see below on determining temp.).  I use about
1.5 spoonfuls of a large serving spoon and use the back of the spoon to
spread out the mixture a bit so its not so thick that they don't cook
through.  Turn when bottom is turning dark (too bad they don't make
clear pancake griddles).  Using the corner of the turner, knock several
holes in the pancakes.  Done when bottom is turning dark.  Only turn

5.  Stack for a minute or two when done so the tops warm so butter will
melt.  Stack too long, and they'll get soggy. 

Determining correct griddle temperature:
On my stove, medium high does fine.  

Make sure water sizzles on it and small drops evaporate in just a few

The pancakes should get quite brown (actually close to black) when on
the griddle for just a few minutes (2 or 3?) and the edges on the top
should thicken.  A few bubbles should form on the middle of the top. 

I cooked 'em at too low a temperature for years and a hot griddle really
helps I've found; don't worry if you incinerate a few in the process of
figuring out the correct setting on your stove; that's what kitchen
trash cans are for. 

Hints for lighter, fluffier pancakes:  
Before mixing liquid and powder mixture, heat the liquid to room
temperature (microwaves are great for this; just thought of it, but
maybe hot water w/ cold milk & egg might work too). 

After mixing liquid and powder, let sit for 5 or 10 minutes and mix no
more you'll see it rise a bit and bubbles form).  

The water/milk as opposed to all milk ingredients helps here too (got
this from Usenet's 

Note on batter thickness:   
The batter should, well, be not too thick or thin.  I judge this by how
it pours on the griddle; I find I need to spread the batter around a bit
with the back of a spoon.  If too thin, next time add a tablespoon or
two of flour.  Note that I call for somewhat packed flour above as this
seems to give me the correct amount of flour for proper consistency
(flour can be compacted to some degree). 

From: (Ms Hanneke Hartkoorn)


500 gr   wheat flour
1 l      milk
4        medium eggs
1 tsp    salt
1 tblsp  oil
1 tsp    sugar

It can be hand mixed or put in a blender.  For a blender, combine all
ingredients and blend.  Hand method: Put flour in a bowl, make a little
hole in the middle.  Pour in some milk in the hole and start stirring. 
gradually pour in all milk, making a smooth batter.  mix in the eggs,
one by one, add salt, sugar and oil and mix again until the batter is
smooth and not lumpy.  The pancakes should be baked in a large wide
frying pan (a french crepe pan is ok too) preferably in butter (or oil,
if you don't like cholesterol).  The butter should be very hot.  Pour in
some batter (about 2 or 3 tabelspoons) and bake.  Turn the pancake when
the upper surface is dry and bake the reverse side for approx.  the same
amount of time. 

You can use anythind you like as a filling, use your imagination. 
Savoury pizzatype fillings are nice and can be put on top of the pancake
after it's baked. 

Classic fillings are bacon and syrup pancakes and apple pancakes.  For
the baconpancakes you have to fry the bacon first and then pour over the
batter.  They are served with dutch syrup, which has a thicker
consistancy than american syrup.  Here in Australia they sell cane
molasses, and that tastes almost the same as dutch pancake syrup. 

Apple pancakes the same : first bake some fine chunks of apple and pour
over the batter.  These pancakes are great with applesyrup, but I'm not
sure that't available in the States.  Normal syrup or sugar and cinnamon
will do as well I reckon. 

My favourite is a pancake with bacon and salami and syrup, but I think
that's an acquired taste. 

From: (Nancy Megna)

Source: Good Houskeepong Cookbook


1 cup    milk
2        eggs
1 cup    flour
3/4 tsp  salt
1 tblsp  butter or oil

Mix ingredients together, put in cupcake cups, popover pan, or pryex
cups bake at 375 degrees F for for 40-45min. 

This recipe suggests that after 40mins, removing the popovers form the
oven, cut a slit in each one to let the steam out the returning them too
the oven for 10min or until tops are very firm and crisp brown. 

However, I prefer to have them on the softer side.

From: (Christa Keil)
Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany


1.5 kg  potatoes (a sort that stays "hard" - not the one you use for 
        mashed potatoes)
1       big onion
2       eggs
1 tsp   salt
a bit   flour (Buchweizen (wheat flour or oat flakes)

Grate the potatoes over a sieve, so that the water can leave.  Don't use
a to fine grater, you don't want to make mashed potatoes. 

Squeeze the potatoes - so that more water is going out of it. 

Grate the onions fine on the grater and put them to the potatoes, like
the other ingredients and mix them carefully. 

Depending on how wet the dough is, put some flour or oat flakes to it,
so that you get a not to solid dough. 

Put oil into a pan and when it is really hot, take with a (soap) spoon
abit from the dough and put it into the pan and push it to a flat cake. 

They have to be "golden" from both sides (you have to turm them after
awhile) - the border of that pancake has to be real crisp. 

Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark
bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut
(apple syrup) on it. 

From: (Levin F Magruder)

Source:  Kathy Cooks (Kathy Hoshijo, Fireside)

(Makes 18 to 20 pancakes)

2 cups     dry mung beans
3/4" cube  of peeled, fresh ginger root.

For every one cup of soaked beans, add:
1/2 cup    water
1/2 tsp    Spike or other vegetable-seasoned salt
1/2 tsp    asafetida or 1 clove garlic
1/4 tsp    baking soda
1/8 tsp    cayenne
1/8 tsp    black pepper

Soak mung beans overnight to soften.  The next day, mung beans must be
ground, so drain the beans to prepare for grinder.  Grinding can be done
in a food processor or a blender.  If in a food processor, do the whole
batch of beans and multply the other ingredients by 4.  If in a blender,
do 1 cup of beans at a time with the amount of the other ingredients as
listed _per_batch_.  Whether in a blender or a food processsor, first
drop chunk of ginger root in and allow it to get chopped up.  Add
soaked, drained mung beans and run machine till beans are fairly ground
up (in a blender you can only do 1 cup at a time to avoid burning out
the motor.) Add the next six ingredients and grind to a smooth, fluffy
paste.  The batter is now ready to be made into pancakes, which takes
mastering a light touch on the spoon.  Just remember --- practice makes

Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to
1 teaspoon of oil into the skillet or griddle.  With a spoon, mix batter
thoroughly (batter must be mixed before each pancake is poured because
it separates very quickly) and scoop out 1/3 to 1/2 cup of batter.  Pour
batter into the middle of the skillet and place the rounded bottom of a
broad spoon very lightly in the center of the batter.  Then use a slow,
gentle and continuous spiral motion to spread the batter outward with
the back of the soup spoon untill the pancake is about 7" to 8" in
diameter.  If batter is sticking to the spoon and making holes in the
pancake as you spread, you are either pressing too hard or you didn't
begin pressing soon enough and the batter was semi-cooked before you
attempted to spread it.  Just try to spread with the spoon immediately
and lighten the touch. 

Cover and cook for 2 minutes, or till the pancake turns a reddish-brown
color.  Remove cover and drizzle a tiny bit of oil over the pancake. 
Flip to cook on other side and cook uncovered till reddish spots begin
appearing on the second side.  Continue cooking all the batter in the
same way. 

Thesse are delicious served plain with side dishes of vetables, chutneys
and yogurt; or you may want to stuff the pancake by placing filling
inside and folding it over to form a turnover shape.  This recipe makes
18 to 20 pancakes. 

From: (Steve)


3        large eggs
1/4 cup  milk (actually, a 1/3 cup might be better)
1/4 cup  flour
salt & pepper to taste.
Maple Syrup to drown

Wisk (with wire wisk) all ingredience (starting with eggs) together
until very smooth (no lumps).  The mixture should have the consistency
of heavy cream. 

Add about a table spoon each of butter/oil to a largish fry pan and let
melt/heat up.  About medium/high.  If you don't have a large fry pan you
may have to make two batches.  By large, I mean about 10-12 inches

Here is where it gets hard to describe...

Pour mixture in all at once.  As the sides start to set, push the set
parts into the center so that more of the liquid pours into the "canal"
and has a chance to set also.  Cut/Push "openings" into the batter to
expose pan surface and swish the liguid into that so it can set. 

When most of it has set and there is only a very little liquid left (it
should still be a "whole" piece the size of the pan at this point) I cut
it into four and flip each section over.  I then wait a few seconds and
then start cutting up everything so that it resembles scrambled eggs. 
The goal is to have small, thick (1/4 inch?), bite sized pieces when
you're done.  (The best tool for this is a stiff spatula/egg flipper :-)

After its cut up, stir and cook it for a while.  Don't be afraid of over
cooking it.  I never have so far.  You want it "browned" somewhat.  I
eat it with maple surrup poured over top but have had it with jam mixed
in.  Anything sweet would do, I imagine. 


From: Laura Ann Wallace 

Source: Lucy Garza (p.62)


1/4 cup    warm water
1 pkg.     yeast
1          egg
1 1/2 cup  milk
1/3 cup    melted butter
1/3 cup    sugar
1 tsp      salt
1 tblsp     cornmeal
5 cups     flour

1.  Mix warm water and yeast in electric blender, until thoroughly

2.  Blend in remaining ingredients except 3 cups flour. 

3.  Put dough in a large bowl.  Cover and let stand in warm place about
one hour. 

4.  Add remaining flour. 

5.  Knead into soft dough. 

6.  Cover, let rise until double in bulk. 

7.  Punch down and store in plastic bag in refrigerator. 

8.  Roll out thick.  Cut triangularly or equilaterally. 

9.  Heat oil to 400 F. 

10.  Fry until golden.  Makes 8 dozen. 

11.  Serve piping hot with butter and honey and/or sprinkle with sugar
and cinnamon. 

12.  Dough may be kept in refrigerator for two weeks. 



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