Pancakes!

The blue room made pancakes today. I know what you are thinking; we used bisquick or a prepared mix. Well you would be wrong! We made pancakes from scratch. This recipe comes from Fanny Farmer and is actually called Griddlecakes. Teacher Debbie, her husband, and grandchildren love them. They are one of our favorite dinners with eggs and fruit. We used science techniques to measure acurately. We learned how to crack eggs (we only wasted one egg, oops). We even beat the eggs up, um, I mean beat them using an old fashion egg beater. That was really cool! The batter smelled yummy and when they were cooking we could not believe how good they smelled. But the best part was eating them with butter and maple syrup. Teacher Debbie said we could have only 2 because she did not want us to ruin our lunches. :0)

Griddlecakes

The amount of milk you use will determine how thick these

griddle cakes or pancakes are. Start with the smaller amount

suggested and add more if the batter seems too thick. Try to

have the milk at room temperature before mixing and take care

not to overbeat: a few lumps in the batter will do no harm.

You can make lighter, fluffier griddlecakes by seperating

egg, beating the white, and folding it in last. Serve with maple

syrup or honey.

1/2-3/4 cup milk 2 teaspoons baking powder

2 Tablespoons melted butter 2 Tablespoons sugar or

1 egg 1 Tablespoons of malted barley

1 cup white flour or 1/2 cup white 1/2 teaspoon salt

flour and 1/2 cup whole wheat flour

or 1 cup whole wheat flour +

1/4 cup milk