Saturday, May 1, 2010


The other day, I was trying out a new crust for my Chicken Pot Pie recipe. When I found the recipe, I thought maybe the person had written it wrong, because 2 1/3 cups of milk seemed like too much-it was!  All of the sudden the dough, which should have been easily rolled, became more batter-like...soupy actually.
Well, the cheapskate that I am couldn't put it to waste so I looked through my cookbooks to find something with similar proportions of flour and milk. I couldn't find anything exact, but I did find a couple recipes that were close.  I added a couple of ingredients, and let it sit in the refrigerator overnight. The next morning, we had delicious pancakes.
We really liked these pancakes because they were just a little different than you expect. They almost had the flavor of biscuits, but it wasn't overwhelming since they are so thin and fluffy.

2 c flour
4 tsp baking powder
4 Tbl butter
1/8 tsp salt
1 Tbl sugar
1 egg
2 1/3 c milk
  • Combine ingredients.
  • Use 1/4 c measure to scoop onto hot griddle.
  • When bubbly, flip over until golden brown.

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