RECIPES FOR GRIDDLE
CLASSIC PANCAKES
2 cups flour
3 tsp. baking powder
1/2 tsp. salt (very important)
1/4 cup sugar
2 eggs
2 tbsp. oil
1 cup milk
1.
Sift dry ingredients in bowl. In separate bowl, mix together wet ingredients.
Combine dry and wet mixtures together. Mix well.
2.
Lightly apply a thin coat of oil onto grill. Allow about 1/4 cup batter for each
pancake.
3.
Cook until tops bubble and turn and cook other side.
PUMPKIN PANCAKES
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 cup milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
1.
Sift together dry ingredients.
2.
Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until
just blended.
3.
Beat egg whites until stiff and fold into batter.
4.
Pour onto hot, oiled griddle, about 1/3 cup at a time.
5.
Cook until tops bubble and turn and cook other side.
BLUEBERRY PANCAKES
1 1/2 cups yellow cornmeal
1 tsp. baking soda
1/4 cup whole wheat flour
1 tsp. salt
2 tbsp. honey
2 tbsp. corn oil
2 cups buttermilk
1 egg, lightly beaten
1 1/2 cups blueberries
1.
Combine the flour, cornmeal, baking soda and salt in a medium bowl.
2.
Combine the wet ingredients in another bowl. Mix into dry ingredients. Let stand for
10 minutes to soften cornmeal.
3.
Gently stir in blueberries. Lightly grease preheated grill. Allow about 1/4 cup batter
for each pancake.
4.
Cook until bubbly, turn and cook on other side until golden brown.
APPLE-CINNAMON PANCAKES
1 1/2 cups milk
2 eggs
1/3 cup solid shortening
1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 medium apples, quarter, pared and
cored
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