top of page

Pancakes

(by Bella Duve)


4 eggs

5 oz. flour

2 T. butter, melted

10 oz. whole milk

pinch of salt

1 T. sugar

1 t. vanilla extract

additional butter for frying


Beat eggs and flour together.

Mix in melted butter, milk, salt, sugar, and vanilla.

Melt additional butter on a large frying pan or griddle, and cook pancakes until light brown, flipping once.

Makes 8 – 12, depending on size.

Serve with jam, softened vanilla ice cream, or whipped cream.


(Read Thunder and Lightning, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 

Comments

bottom of page