Wednesday, September 19, 2012
Pancakes - Make, Eat and Freeze
recipe from The Food Allergy Mama's Baking Book
makes about 18 pancakes
2 cups all purpose flour (or whole wheat)
4 Tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups milk
4 Tablespoons vegetable or canola oil
2 Tablespoon water
Preheat a large skillet over medium high heat, or preheat a large flat griddle to 350 degrees.
These pancakes taste just as good reheated as they do fresh!