
# Pancakes
BOWL #1 (Dry Stuff)
All-purpose white flour : 1 1/2 C.
Salt : 1/2 tsp.
Double-acting baking powder : 1/2 tsp.
Baking Soda : 3/4 tsp.
BOWL #2 (Wet Stuff)
Honey : 1 Tbsp.
Molasses : 1 Tbsp.
Eggs : 2, slightly beaten.
Butter : 2 Tbsp, melted.
Buttermilk : 3/4 C.
Milk : 1/2 C.
Mix contents of bowl #1. Mix contents of bowl #2.
Add the contents of bowl #2 to bowl #1. Beat it together.
That's the batter.
Heat your pan till a fleck of butter sizzles nicely.
When it's hot enough throw on some more butter to grease it up.
Dollop on batter. Batter puddles should be about 4 inches in diameter. If you make em too big they'll flip sloppily.
Pancakes are ready to flip when they have a smattering of pimples.
Flip em. Wait a few minutes. Maybe check underneath to see if they're done.
They're done when the underside is brownish. It'll take a little practice to get it perfect.
When they're done scoop em off and start some more. Repeat till yr out of batter.
If the batter seems too thin then add a bit of flour.
If it seems too thick then add a bit of milk.
If they stick to the pan then put more butter on the pan.
Batter keeps well in the fridge for a few days.