[AngelBabe]

Unaswered prayers
Garth Brooks

[AngelBabe]

ty for the holiday cornwell is lovely
look forward to next quiz

[AngelBabe]

Alovely text message this morning and a couple of emails :D

[AngelBabe]

cheesed off and the one person i want to talk to about it i cant :(

[AngelBabe]

slightly better than i was early but still not meself :( ty for the lovely msn chat babe u know who u are :)

[AngelBabe]

feeling kinda cr@ppy today
and i cant seem to focus on anything mind else where i guess

[AngelBabe]

Remember:

“A good friend will come bail you out of jail….
But a true friend will be sitting next to you saying
WE screwed up! “

Proud to be your Friend!

[AngelBabe]

Thailand

[AngelBabe]

Framheim

[AngelBabe]

Serves 4

Flour, 2 cups
Sugar, 2 tablespoons
Baking powder, 2 teaspoons
Salt to taste
Mixing bowl

Butter, 4 tablespoons (2 ounces), melted
Eggs, 2
Milk, 2 cups
Water
Another mixing bowl

To mix batter

Melt the butter and set aside.

Place flour, sugar, baking powder, and salt in a mixing bowl. Mix well with a wire whisk.

In the second bowl, beat the egg with the whisk 20 to 30 seconds. Gradually add melted butter, whisking all the while. Stir in milk, all at once if you wish.

Pour milk mixture onto the dry ingredients. Mix them together with a spatula as gently as possible. Avoid kneading the dough, which will toughen it.

Thin with water as necessary. Batter should not be stiff, but like a creamy soup.

(May be done ahead of time to this point.)

Standing
The batter may be used immediately, but is best if allowed to stand for more thorough mixing. Ten minutes standing is good, 30 minutes better. Batter will thicken with standing. (This is a good time to warm plates, warm syrup, prepare other toppings, check the Sunday comics, etc.)

Batter for evenly browned pancakes
This is probably thinner than you are used to, unless you make crepes. To test consistency, pour a teaspoon of batter on a cold plate. The batter should not stay in place, but flow outward after hitting the plate to form a pool 1/8 inch thick at most.

As batter sits, it thickens. Therefore check consistency just before cooking, thinning with water as necessary.

To heat griddle
Have everything else ready before heating.

Turn on heat to medium or medium high. When griddle is slightly warm, melt a thin film of butter over the surface. This should not again be necessary during the session.

Heat a cast iron griddle at medium until a spoonful of water dropped on the griddle surface almost immediately breaks up into small beads. (Yes, that hot.) Heating may take awhile, especially for a large griddle. My two-burner griddle takes 10 to 15 minutes.

To Pour
Select a spoon with 2 tablespoon capacity, more or less as desired.

Test first with a trial teaspoon of batter on the griddle. Pancake should become a rich, dark brown in a few seconds. If not, the griddle needs to be hotter. The trial pancake should be no more than 1/8 inch thick.

The griddle should never smoke. If it does at any point, turn heat down immediately.

Once you start production, pancakes should take 10 to 15 seconds each side.

On Top
Melted butter and maple syrup are the classic.

For a change try lingonberry preserves topped with yogurt

BEER-BATTER MIX
===============

Ingredients:

---

1 (12 oz) can warm beer
2-1/2 cups pancake mix
oil for deep frying

Instructions:

---

Combine beer with pancake mix in a large mixing bowl. Mixture should be
the consistency of pancake batter. Heat oil to 3750. When the oil is
fully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil.
Cook til golden brown. Remove the cooked pieces to a plate lined with
papper towels which will absorb excess oil. *Try different combinations
of brand beers and pancake mixes.

Sugar And Lemon Juice

Applesauce

Just Butter

Yogurt

Cottage Cheese

Cream Cheese

Sour Cream

Whipped Cream And Fresh Fruit

Just Powdered Sugar

I almost always use smooth peanut butter on my pancakes topped with maple syrup. Great combination

[Author]

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