Monday, September 6, 2010

Shaker Pancakes

Finally, another use for that thing you have to make protein shakes (or in our case, gravy and white sauce). I've been tempted by the Dr. Oetker version in the grocery store, but could never bring myself to spend $3 on a little tiny shaker of pancake batter. This recipe is from my grandma's Blue Ribbon Cook Book.

Blue Ribbon Pancakes
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 egg
3/4 cup milk
3 tablespoons canola oil (or other veggie oil)

Add all ingredients to shaker. Seal lid well. Shake shake shake. Open the little spout to pour perfect pancakes into a frying pan heated to medium (I find I don't need any oil in a non-stick pan). Turn when pancakes have lots of bubbles. Remove when browned on both sides.

Serve with whatever you like on pancakes: syrup, jam, strawberries, whipped cream, Nutella, or today's choice: caramelized bananas (slice and fry some bananas with a bit of butter and sugar).

This recipe just barely fits in my shaker, which has a capacity of about 2 cups. Makes enough pancakes for 2-3 adults.

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