2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: Beat eggs with hand beater in large bowl until fluffy
1: Beat in remaining ingredients except vegetable oil for cooking, until smooth (beat by hand)
2: For thinner pancakes, stir in additional 1 - 2 tablespoons milk
3: Heat griddle or skillet over medium heat or to 375
4: Grease griddle with oil if necessary
5: Pour batter onto hot griddle
6: Cook pancakes until puffed and dry around edges
7: Turn and cook other side until golden brown
8: NOTES : The original recipe calls for 6 teaspoons of baking powder
9: All I had was 3 teaspoons of powder so made the substitution of baking soda and cream of tartar for the remaining three teaspoons
10: It produces a very airy batter and cooks really fluffy pancakes
11: Recipe by: Betty Crocker Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G
12: " <lindag@brunnet
13: net> on Sep 9, 1997