6 : lg Oranges
1 : tb Honey
1/2 : ts Cinnamon
1 : lb Mixed salad greens;
0: Someone requested American pancakes
1: While this recipe is an American one, I think you'll find these pancakes lighter and somewhat thinner than most pancakes (but not thin enough to be crepes)
2: A big advantage to this recipe is that these pancakes won't get "syrup-logged" either (i
3: e
4: , they don't soak up all the syrup and then still taste dry)
5: I'm "famous" for these pancakes, but I actually received this recipe in high school from my best friend's mother
6: She had made them almost every day for her husband for the past 20 years
7: He didn't want anything else for breakfast! Preheat cast iron griddle to medium high heat
8: Sift together dry ingredients (preferably in a bowl which pours easily--I use a *giant* measuring cup with a pour spout)
9: Add eggs, oil and milk and mix with a wire whip
10: Batter may be a little lumpy
11: Make sure griddle is fully heated (important!)
12: Grease griddle lightly (I use cooking oil) before pouring the first pancake only
13: Pour first pancake to desired size
14: Cook on one side until bubbles appear and a couple of them pop
15: Flip the pancake with a spatula and cook a minute more, or until bottom side is light golden brown
16: Make sure to stir the batter before you pour each pancake! If you don't the last few may end up tasting bitter
17: Serve with butter and real maple syrup--or with the blueberry syrup described below
18: Recipe By : jills@vnet
19: IBM
20: COM File ftp://ftp
21: idiscover
22: co
23: uk/pub/food/mealmaster/recipes/mmdja006
24: zip