This is the 3rd pancake recipe I have posted , but this is the recipe. I got this recipe from Luke’s mom, and it is the best! I actually have this recipe memorized and no longer have the recipe card. I want to post it here so I don’t forget it, and so maybe Anna can make pancakes without me telling her all the ingredients.
- 2 eggs
- 1/4 c oil
- 2 T sugar
- 1/2 t cinnamon
- 2 c milk or water
- 2 1/2 c flour
- Beat eggs and oil together with wire whisk
- Add sugar and cinnamon and beat again
- Add milk or water and beat
- Slowly add flour
I use water, and I think the pancakes taste just as good as with milk. I also tend to use a little less flour than this recipe calls for because we prefer thinner pancakes. For a special treat, add chocolate chips to the batter or put chocolate chips on top as each pancake comes out of the pan (and maybe top with cool whip). Delicious!
This recipe came from my Mom.
- 1 1/2 stick butter or margarine
- 1 cup flour
- 8 cups liquid* (milk, water, or a mix of both)
- 12 bouillon cubes
- pot full of diced potatoes (about 10)
- 1 small onion chopped small
- Boil potatoes until soft (a little firmer than for mashed potatoes)
- Mix bouillon cubes with 2 cups of hot water to dissolve.
- Melt the butter in a sauce pan.
- Add flour and stir with a wire whisk.
- Add boullion water and remaining liquids and stir again with whisk.
- Stir frequently until thickened.
- Add onion and drained potatoes and stir.
- Season to taste with pepper
* I used just water because of Phillip’s milk allergy, and it tasted really good.
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A couple of years ago at Christmas, we had some very yummy oatmeal chocolate chip cookies at Mom’s house. Unfortunately, we forgot to mark which recipe was so delicious. I searched online for Betty Crocker cookbooks and found the recipe below. I wasn’t able to tell if this is the same recipe because my memory is not that good and because I edited the recipe a bit to make *egg-free cookies.
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins, chopped nuts or semisweet chocolate chips, if desired
1. Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
* To substitue for an egg, use 1.5 Tbs water, 1.5 Tbs oil, and 1 tsp baking powder for each egg. This will alter the texture somewhat.
Here is a yummy snack that Luke and I came up with.
1 small apple diced
1 heaping T of peanut butter (creamy, crunchy, or mixed)
1/4 c dry oatmeal
2-3 T apple juice
A good drizzle of honey
Stir all this together thoroughly and enjoy. Note that these measurements are estimates. I usually do not measure the ingredients. Have a nice snack!!
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