This pancake recipe for the old school still brings a lot together

The attraction of a hot and hearty pancake breakfast is timeless. While flapjacks in the United States are an omnipresent staple in the early day, the custom of eating pancakes at municipal church events Fabrizity Tuesday.

But the big community breakfast in the churches became a popular opportunity to promote community and community in the 20th century, probably after the Second World War. With these beloved events, Flapjacks are often ready to order from members of the church. Cynthia A. Miga von Warwick, Rhode Island, multiplied her recipe-Bowet Milk Pancakes-Zum breakfast with a 138-year-old All Saints Episcopal Church.

Cynthia’s pancakes were so popular that the recipe is presented in The dinner of the church and Potluck evening cookbook of the Yankee MagazineA compilation of recipes published in 1996. All dishes were submitted throughout by veterans from community meetings New England And tested by a team of home chefs.

Cynthia’s simple recipe that delivers soft and aromatic pancakes only requires a handful of every day Kitchen clamps: All -purpose four, baking powder, baking powder, sugar, milk, eggs and oil. So you don’t have to worry about picking up Buttermilk Or mix a potion with milk and lemon juice or vinegar to achieve the breakfast result.

Why this church pancake recipe works

• Sweet milk. Instead of relying on buttermilk or other acidic liquid, Cynthia’s recipe requires regular milk and a small amount of sugar. This makes them subtly sweet and less lively than others made with acid -defined recipes.
• Balanced sourdough. The use of baking powder and the use baking powderthat are activated by sugar and eggs ensure a buoyancy.
• Additional egg. Compared to many recipes that only use one per cup of flour, this egg-rich recipe leads to a silk texture and a richer taste.
• Neutral fat. The recipe from Cynthia offers oil instead of butter, which contributes to a delicate crumbs and even a brown – ideal to make big batches quickly for a hungry crowd!

How to make Cynthia’s sweet milk pancakes

Makes about 4 portions (18 4-inch pancakes)

• 1 1/2 cups all purpose white flour
• 2 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking powder soda
• 3 tablespoons of sugar
• 2 eggs, slightly beaten
• 1 2/3 cups of milk
• 3 tablespoons of vegetable oil

1. Mix in a large bowl of flour, baking powder, soda and sugar.
2. Beat the eggs in a small bowl, then add the milk and oil and mix well.
3. Add the moist ingredients to the dry ingredients and whip them smoothly.
4. Scoop the dough on a hotly oiled frying pan or pan and let it boil brown on both sides. Serve hot.