Submitted by Master Daniel Delcambre, Great-grandson of Isadore Delcambre
on Wednesday, April 19, 2006
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Makes:
Prep Time:
not available
Cook Time:
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Ready In:
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Ten year-old Daniel loves to help me cook! This is his own cakes from scratch recipe perfect for week-ends or when Dad gets up real early and prepares the pancakes before the kids are off to school. Or better yet, wake up Grandma; she loves to do that!
Ingredients
2 cups white flour
1 1/2 cup wheat flour
1/2 cup sugar
2 eggs
2 tsp vanilla extract
1 package yeast or 1 tablespoon baking powder
1 tsp baking soda
1 large cooking spoon of olive oil
4 1/2 cup milk or to desired consistency
2 tbsp cinnamon
Oil for cooking.
Directions
Combine and mix dry ingredients. Add oil and milk. Mix well but do not overbeat. Cook in large pan or griddle.
MawMaw adds: To prevent tough or rubbery pancakes, add cooking spray or oil to the preheated pan; pour batter and heat until the dough's air bubbles create tiny caverns on the pancake's surface and the edge turns a golden brown. Turn once and remove as soon as the under-surface is brown. Depending on thickness and temperature of the griddle, pancakes should cook for about 1 1/2 to 2 minutes on each side.
Serve with favorite syrup; this recipe can be doubled for large families. If cooking for large families, remove pancakes to a warm cookie sheet or platter and cover with a lighty moist towel until all pancakes are cooked.
