The Best Pancake in the World

!±8± The Best Pancake in the World

One Bangladesh man cooks pancakes in Koh Tao Thailand. PANCAKES: Asia Dosa, Indian pancake with chutney and sambharIn Malaysia and Singapore, a pancake-like snack known as Apom Balik (in Malay) or Mee Chian Kuih（面煎粿in Chinese). The chinese version is made with a filling, traditionally ground peanut with sugar, sweetened coconut, or red bean paste, and increasingly also with cheese, kaya (egg jam or coconut cream custard), blueberry or chocolate. There are other interesting variations, such as those made with soya bean milk replacing egg and water. The malay version (Apom Balik) frequently has sweet corn and condensed milk as filling. In Philippines, pancakes are also served with syrup (maple or imitation corn syrup) margarine and sugar or condensed milk. Usually, they are served for breakfast, but there are some stalls selling smaller pancakes with margarine and sugar on top for snacking. In Vietnamese cuisine, there is a wide variety of traditional pancakes; these include bánh xèo and bánh khọt in southern Vietnam, and bánh căn and bánh khoái in central Vietnam. In India, Dosa can be said to be an Indian pancake. A great variety of pancakes made with different type of flour and with different fillings and accompaniments are eaten. It is prepared by fermenting of rice batter. Many other ingredients like black gram are added to suit each person's taste. Banana pancakes, in particular, are a popular menu item in Western-oriented backpackers' cafes in many Asian ...

The Best Pancake in the World

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Simple Care Instructions for your Granite Countertops

!±8± Simple Care Instructions for your Granite Countertops

Granite is one of the easiest surfaces to maintain. By following these suggestions for use, your countertops will last a lifetime while maintaining a brand new appearance.

Daily Care and Use-

1. Clean your countertop daily with a soft cloth and a neutral, non-abrasive cleanser for best results. Mild dish soap and water work best.

2. Using household cleaners such as, Windex, Lysol Disinfectant and 409, can be used but may leave a film. Using these products on occasion, is fine. Keep in mind, the harsher the product, the quicker it will break down your sealer. Your safest bet? Warm water and a sponge!

3. A solution of vinegar and water works great to remove streaking, smudges, and body oil.

4. Avoid products that contain lemon, vinegar, or other acids on marble, limestone, or Black Absolute granite. They are susceptible to acid etching.

5. An occasional application of furniture polish can keep fingerprints off dark colored granite and will give the countertops a nice feel.

6. High and low temperatures will not harm your granite in any way. You can take a pan off the stove or a dish out of the oven and set it right on your countertop without damage.

7. If you have a seam in your countertop, it is best to avoid setting hot materials on this area. The epoxy in the seam can melt if exposed to heat for an extended period.

8. Cutting foods directly on your countertops will not harm your granite but is not recommended. Your knives will dull very quickly.

Sealant-

1. Your granite work surfaces were most likely sealed after installation by your installer. This helps prevent the absorption of any compound that can stain your tops but is not foolproof.

2. Resealing depends greatly on the type of stone you have and how much use your work surface gets. Sealant may need to be reapplied anywhere from 1 - 4 years, or never.

3. To test if the sealer is working, place a few drops of water on your work surface. If the water soaks in quickly, then it is time to reseal. If it beads up, it is protected.

4. You can purchase sealer at a home improvement store or higher a professional to do it for you. It may not be necessary to reseal your entire countertop. Concentrate only on your trouble areas when needed.

Stains, Lime Build Up, Stuck on food -

1. No sealer is perfect. The best way to avoid a stain is to wipe up any spills immediately.

2. While stains are rare, they are caused most frequently by cooking.

3. Do not store bottles of cooking oil directly on your granite. Do not store rusty pots, pans, or cans on your countertops as the rust can stain the granite.

4. Use coasters under all glasses, particularly those containing alcohol or citrus juices.

5. If your granite darkens when it is wet, do not be alarmed. It will return to its original color when the water evaporates. This is an indication that resealing is necessary.

6. If lime builds up occurs around your faucet, do not use Lime products. Gently scraping the lime off with a straight razor is the best solution.

7. Use the flat side of a straight razor blade for removing stuck on tape, residue, dried paint, glue, dried food, etc.

8. If a stain occurs, follow these steps for removal: Mix a paste made of diatemacious earth (pool filter powder found at any pool supply or Big Box store) and ten percent Hydrogen Peroxide (found at beauty salons and is stronger than that sold at a drug store). Form the mixture into a pancake and cover the stain completely. Use clear plastic wrap to cover the pancake and tape around the edges. Leave overnight. The mixture will act like a poultice to pull the stain from your granite countertop. If only some of the stain has been removed, repeat as necessary. For more stubborn stains, follow the same steps above using diatemacious earth and acetone (nail polish remover).

Scratches, Chips, Repairs-

1. Rated a 7 on the Mohs Scale of Mineral Hardness of 1-10, granite, made primarily of quartz and feldspar, is virtually un-scratchable.

2. It can be scratched by quartz or anything harder.

3. Removing diamond jewelry is recommended. Diamonds will scratch granite.

4. Certain stoneware dishes contain rough silica sand and pose a risk of scratching. This includes some pizza stones when spun around while cutting the pizza.

5. Use trivets or mats under dishes that could scratch the surface.

6. If you use a marble cutting board, make sure the rubber or plastic feet remain secure.

7. Chips in granite are not a common occurrence. When they do occur, they are most often caused by banging something into the edge of the countertop.

8. If a chip does occur and you can find the piece that chipped out, save it.

9. Granite is very restorable. Most of the time, chips can be epoxied back into place.

10. Small chips can be filled with household Super Glue by applying the glue and shaving off the dried product with a razor blade.

Call your professional stone supplier, installer, or restoration specialist for problems that appear too difficult to treat or visit http://www.kascostone.com/granitecare.html for more natural stone care tips.

Simple Care Instructions for your Granite Countertops

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HOW TO MAKE SNOW CONE SYRUP PART 1

!±8± HOW TO MAKE SNOW CONE SYRUP PART 1

HOW TO MAKE SNOW CONE SYRUP PART 1 stores.ebay.com

HOW TO MAKE SNOW CONE SYRUP PART 1

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Pancake Oreos Tutorial aka "poreos" :]

!±8± Pancake Oreos Tutorial aka "poreos" :]

A cooking (ish) tutorial on my deep fried oreo swap called pancake oreos. Each serving for three pancake oreos is 190 calories: Reduced Fat Oreos (3): 150 calories 1/8 cup of fiber one pancake mix: 30 calories 1 teaspoon of powdered sugar: 10 calories Weight Watchers points: 4 Fiber: 2.25grams Enjoy!! :)

Pancake Oreos Tutorial aka "poreos" :]

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!±8± Sound Quality Test: sucks.

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How to accomplish pancakes

!±8± How to accomplish pancakes

© DeadlyTeaParty Property Basic Pancake Recipe ( How to make pancakes from scratch ) There are many variations to the pancake recipe, but I bet you have the ingredients to make a decent pancake in your kitchen right now. Ingredients A good basic recipe to start you on your way to making pancakes from scratch is this one: • 1 cup flour • 1 tablespoon sugar • 2 teaspoons baking powder • 1/4 teaspoon salt • 1 egg, beaten • 1 cup milk • 2 tablespoons vegetable oil Instructions 1.Mix the flour, sugar, salt and baking powder in a bowl. If you have a whisk, use it, and make sure the ingredients are well mixed. Otherwise you can use a fork. 2.In another bowl, beat the egg, then add the milk and oil. Mix until it is thoroughly combined. 3.Add the wet ingredients to the dry ingredients and whisk them together for about a minute. The mixture should be a bit lumpy. 4.Heat a griddle or large cast iron skillet over medium heat until a drop of water dropped onto the skillet sizzles. 5.Now pour about a third of a cup of batter into the pan. This isn't exact. If you want larger pancakes, pour more. For smaller pancakes, pour less batter. 6.Cook the first side approximately two minutes two minutes or until the bubbles that form on the top pop. 7.Flip it over and let the other side cook for about a minute or until golden brown. #83 - Top Favorited (Today) - Howto & Style - United Kingdom (Wednesday 9th March 2011)

How to accomplish pancakes

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How to Make Pumpkin Puree

!±8± How to Make Pumpkin Puree

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes an excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins...

For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins - the 'jack-'o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)
Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.
Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree...

The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen - see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar ('pie') pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)

Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more 'watery' puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree...

Homemade pumpkin puree freezes beautifully for later use.
To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.

Cooking With Pumpkin Puree...

Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.

Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination - also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.

Copyright 2005 Janice Faulk Duplantis

How to Make Pumpkin Puree

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Recipe - REAL Samoan Panipopo!

!±8± Recipe - REAL Samoan Panipopo!

I heard something disturbing this morning. One of my girls told me that she was Googling recipes for Panipopo and came across some that called for store-bought, ready-made dough.. which you would then proceed to roll into dough balls...

NO!

NO NO NO!

Oh, and NOOOOO!

It's not THAT difficult to make real Panipopo dough from scratch - the store-bought stuff is too generic and... just not right!

So don't be lazy. I'll walk you through it...

By the way,THANK YOU so much Auntie for entrusting me with your top secret recipe, but... um... you might wanna close your eyes now...because I'm sorry.. but if I don't share, I'm scared a whole generation of people will think it's okay to make Panipopos with store-bought dough balls... *sigh*...

Right. Let's start from the beginning.

For those less fortunate out there who don't know, panipopos are a Samoan dish usually eaten as a dessert or with a hot beverage, preferably Koko Samoa. Its name says it all:

Pani = bun (not 'bread')

Popo = Coconut, specifically mature coconuts that are ready to be 'milked' lol... Eh, you know what I mean.

So, coconut buns. Hot, steamy buns baked in a pool of sticky, sweet coconut cream sauce that you can use for further bun dipping... mmmm....

I've come across a few variations of the recipe. Some of them will call for eggs and milk, which results in a more 'bread' like consistency... I'm not a fan of that one because the bread then tends to soak up too much of the coconut cream sauce and get too mushy. But hey, if you like mushy, go for gold...

...and go to Google, cause this version (my Auntie's recipe) produces a more, "springy" type of bun that's still moist and spongy... and is way better.

Because I said so.

Okay, you'll need these ingredients:

The Bun

Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water

The Sauce

Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)

The Cook

Confidence
Good reading skills
Faith in me
A sense of adventure

Don't panic that I haven't put any measurements up there. This recipe is flexible. Just pay attention.

Four cups of flour (and I'm talking about coffee mugs, not the measurement cups) will fill about two-and-a-half to three 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, more than enough for 'cup teas' at home.

The rest of the measurements will follow the number of cups of flour you use. If you use 4 cups flour, you'll need 4 spoons of sugar and 4 spoons of yeast. If you want to feed the neighbours too and go for 8 cups of flour, then use 8 spoons of sugar and 8 spoons of yeast.

You with me so far?

Cool.

Here's how we do it. Watch:

The Flour Mixture

First, dump our flour (let's say its 4 coffee mugs full) into a bowl. Toss in a 'pinch' of salt - half a teaspoon is good if the word 'pinch' makes you nervous.

See that block of butter there? It's been sitting at room temperature for a while, so it should be 'softened' now. Since my hands are always clean, I'm gonna break off some of that butter (maybe start with about 50 grams which is like a quarter cup, but YOU Google the conversion)... and I'm just gonna rub that butter into the flour.

MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....

What I want is a consistency that's crumbly but kinda 'silky' at the same time, so I might need to work more butter into the flour, but make sure it doesn't get too greasy.

When the mixture is just right, I make a well in the middle of the bowl and chuck in my 4 heaping spoons of sugar... don't get too fussy about the spoon measurement here. With practice, you'll figure out how sweet you like your buns to be, and the sugar is more for yeast development anyway.

The Yeast

Okay, now it's time to grab another (smaller) bowl for the yeast. Apparently, yeast works better in either a metal or glass / ceramic bowl, so try to avoid plastic. Plastic is never good.

Anyway, since we used four cups of flour, we're going to put 4 heaping teaspoons of active dry yeast into the second bowl. Get the tap to run REALLY warm, but not too hot, and pour maybe 2 cups of that warm water over the yeast. Use your hands or a spoon to break up the yeast and stir till its fully dissolved - add more warm water if necessary to do that.

This yeast water (which should be milky grey in color and smell like yummy bread now) goes into the flour mixture, in the well you made with the sugar.

Mix-Up Mix-Up

Grab that long wooden spoon your mum reserves for special hidings and 'fold' together all the ingredients now, scraping the flour from the sides of the bowl into the middle, then up and over again till everything is combined nicely. Keep that tap running, cause you'll need to mix in more warm water in order to get the perfect consistency...

When it's ready, your mixture will look like a really thick, sticky pancake batter. It should be fairly solid, but if you shake the bowl a little, the batter should 'jiggle'...

Okay, now cover that bowl with a damp dish towel and put it in a warm, dark place to rise for an hour.

The Dough

When you come back to it, the dough should be double its size with lots of little holes in it. Your whole house should be smelling like home baking by now.

It's time to knead the dough, which means you just dump a lot of fresh flour on a counter-top (I like to spread it out like a thick white blanket) and turn the holy, sticky dough out onto it. Then, working from the edges of the flour 'blanket', I fold the new flour into the sticky stuff and flatten and squeeze and knead until you can form the dough into a smooth, round shape that's got a little bit of flour dust on the outside.

IMPORTANT NOTICE: Do NOT knead the dough for too long. You need to stop working it while it's still relatively soft when we squeeze it. We want buns, not bagels... or teething rings...

Okay, cover the dough and let rise again for another half hour.

The Buns

When you come back, preheat the oven to about 200 degrees (on a NZ oven ), THEN...

...cut the dough into chunks (about half a fist size), roll into thick 'strings', and tie each into a knot. This shape helps the coconut cream sauce to flavour more parts of the bun, but if you have trouble with it, you can also just roll a boring dough ball. Up to you.

[If you find that the dough is still pretty sticky when you come back to it, go ahead and knead it again with a little more flour... just till it's dry enough to work with, but still soft and spongy.]

Fill each pan with the buns, leaving enough space between them to allow for more dough rising and to let coconut cream sauce in.

After you've done all the buns, let them sit for a bit cause we need to do the coconut cream sauce.

The Coconut Cream Sauce

Fresh is always best, right... So if you've got a coconut tree somewhere, get somebody to climb it. If not, then the best coconut cream you can buy is in a carton, made by these guys ==> KARA

Otherwise, you're going to have to settle for canned coconut cream. Ala's make a pretty okay canned pe'epe'e.

Okay, pour two cans or a 200ml carton of pe'epe'e into a container, work half a cup of flour and water into a runny paste and dump that in there as well, then top up with more water until we have enough sauce for all the pans. We should be able to fill the pans so that the coconut cream sauce covers at least half the height of the buns.

[EDIT: While the buns are cooking, check to make sure the sauce doesn't reduce too much. You may have to add more sauce so that there's plenty for dipping, but add it early enough so that it has a chance to come to the boil before the buns are ready. Let's just say raw coconut milk, if you drink enough of it, can make a great laxative.]

But before we start pouring though, we need to sweeten the coconut cream sauce. You do this according to your own tastes, but remember... for some reason the cooking process gets rid of some of the sweetness, so just make sure you add enough sugar into the sauce so that it's couple notches SWEETER than you think it should be.

Bake in the Oven

RIGHT! So the oven is hot now, the buns have risen just a little bit more in their pans, and you've got a container (jug? pitcher? large bowl?) full of sweetened, thickened coconut cream sauce. The only thing left to do is pour the sauce into the pans, chuck them in the oven, wait maybe 20 - 30 minutes for the sauce to come to a boil and the tops of the buns to become a golden brown, and take the pan out and mmmm...... But wait, there's a LITTLE bit more...

While the buns are cooling, you might want to brush sugar water over the tops to prevent them from getting dry.. but I think covering the apa with tin foil (only after they're out of the oven) or a damp cloth will do the same thing.

Eating Panipopo

Congratulations!! We've just made AUTHENTIC Samoan Panipopo. You can burn your mouth on them now, I know you want to... but I like panipopos best after they've been sitting... marinating... for maybe an hour after they came out of the oven.

Serve them in a shallow bowl, spooning more sauce over them for extra dipping, and with a hot cuppa something nice to drink on the side.

They're also GREAT the next day, even if you have to heat them up (for less than a minute) in the microwave.

Ia. Ua uma upu.

:)

Recipe - REAL Samoan Panipopo!

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Roti, Chapati (Flat Indian Bread) Recipe by Manjula

!±8± Roti, Chapati (Flat Indian Bread) Recipe by Manjula

View full recipe at www.manjulaskitchen.com INGREDIENTS: This recipe makes 4 Roti's: 1/2 Cup Whole wheat flour Pinch of Salt 1/4 Cup and 1 tablespoon of luke warm water 1/4 teaspoon of Oil 1 teaspoon of Ghee or clear butter

Roti, Chapati (Flat Indian Bread) Recipe by Manjula

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Healthy Biscuits - A Quick, Easy Way to Start the Day

!±8± Healthy Biscuits - A Quick, Easy Way to Start the Day

If biscuits and gravy are a favorite breakfast treat, then nobody has to sell you on the idea of baking biscuits in the morning.

We're not talking about those that originate in a refrigerated tube, of course, but the real thing, made from scratch. The smell of such delicacies baking in the morning can rouse a reluctant kid out of bed on school mornings.

But most people don't need another time sucker in their morning routine, nor in the dinner routine, when a quick side dish to go with a stew, chowder or soup is required.

What you do need is a quick, easy way to make biscuits, pancakes, waffles and more. While there are numerous mixes on the market, they may be little more than flour, salt, baking powder and water. It's easy to make your own biscuit and pancake mix out of ingredients you know will provide healthy, solid nutrition.

In the U.S., a biscuit is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. Biscuits, soda breads and corn bread are sometimes referred to as quick breads to indicate they don't need time to rise before baking. Sweet variations of the biscuit are sometimes called scones.

Add more liquid and maybe an egg and some oil to a standard biscuit recipe, and it becomes a pancake batter. A little more egg, and you have the makings of a waffle.

Since they're all quick breads, the main difference between most biscuits, pancakes, waffles and even dumplings is the amount of liquid added and the method of cooking. A good biscuit mix should be able to accommodate most of these recipes.

For best results, use a double-acting leavening agent in your biscuit mix.

Single-acting baking powders are activated by moisture, so recipes with this product must be baked immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to the dough or batter, but the majority of the gas is released after the temperature of the dough increases in the oven or on the griddle.

For biscuits, add just enough water to milk to create a soft dough, knead lightly, roll or pat flat and cut out rounds. If a touch of extra liquid is added, the doughs texture changes to resemble very stiff pancake batter, so that small spoonfuls can be dropped onto the baking sheet to produce drop biscuits, which are more creative in texture and shape.

For pancakes or waffles, mix the wet ingredients first, then add the mix to the liquid and stir briefly. Overmixing will result in tougher cakes, so its OK to leave lumps. Let the batter sit for a few minutes before pouring by 1/4 - to 13-cupfuls onto a hot griddle or waffle iron.

Few items in your baking pantry will be as versatile as a good biscuit mix.

Dumplings

2 C basic biscuit mix

2/3 C milk

Mix together until a soft dough forms, then drop by spoonfuls onto a boiling stew. Cook uncovered for 10 minutes, then cover and cook another 10 minutes. Makes about 10 dumplings.

Healthy Biscuit Mix

5 lbs all-purpose flour, minus 4 C

3 C whole wheat flour

1 C flax meal

1 C soy flour

2½ C dry milk

¾ C double-acting baking powder

3 TBS salt

5 TBS wheat germ

½ C sugar

2 TBS cream of tartar

4 C shortening

Combine first six ingredients in a large bowl, and stir well. Cut in shortening until mixture resembles coarse meal. Store at room temperature in an airtight container.

Biscuits

1 heaping C healthy biscuit mix

About 3 TBS water

Combine mix and enough water to form a soft dough in a mixing bowl. Shape into a ball, knead about 10 times on a lightly floured surface. (Don't overknead or the biscuits will be tough.) Flatten out and roll or pat to ½-inch thickness. Cut dough into biscuits, put on a greased cookie sheet or in a greased cast iron skillet. Bake at 400 degrees for about 25 minutes or until browned. Yields 5 biscuits.

Pancakes

½ C milk

1 egg

1 TBS vegetable oil

1 C healthy biscuit mix

Combine first three ingredients, blend well. Add biscuit mix, stir until smooth. (If thicker batter is desired, add more flour.) Drop batter on lightly greased hot griddle, and cook until pancakes are browned on both sides. Yields about five 4-inch pancakes.

Basic Biscuit mix

10 C all-purpose or bread flour

1/3 C baking powder

1 TBS salt

2 C shortening

Sift flour, baking powder, and salt together in a large bowl. With two knives or a pastry blender, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. Keep mix stored in a labeled, tightly closed container. It will keep on the pantry shelf for up to six months in dry weather. In hot or humid weather, it is a good idea to refrigerate the mix.

Yields about 10 cups of mix.

Healthy Biscuits - A Quick, Easy Way to Start the Day

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Pancake Ingredients

!±8± Pancake Ingredients

It's becoming very popular for people to start making pancakes from scratch at home. The first step to this is making sure to have the correct pancake ingredients. There really aren't that many things you need, but if you make sure to have everything you need on hand then you can make homemade pancakes anytime you want. An even easier thing you can do is to make a large quantity of your mix to store in the cupboard. The next time you make pancakes it will be just as easy as using a store bought mix.

Pancake Ingredients:

All-purpose flour

Instant nonfat dry milk

Sugar

Baking power

Salt

These are the ingredients you will need to make your dry mixture. This is the mixture you can store in your cupboard just like you would store bought mix. Mix all of these ingredients together in a large bowl. Put the mixture in a sealed container and store for the next time you want to make homemade pancakes.

Ingredients you need to prepare your pancakes:

Your newly made pancake mix

Water

Eggs

Vegetable Oil

To make your pancakes:
In order to make your pancakes you will mix the above ingredients in a bowl. Apply oil to a pan or griddle over medium heat. Scoop about one quarter cup of batter onto the pan for each pancake. Cook until each side of the pancake is a golden brown.
Pancakes have a very simple list of ingredients. Making them at home ensures that you know what exactly is going into them.

Pancake Ingredients

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