2 ts Baking powder

1 t Sugar

1 t Salt

1 1/2 c Flour

2 Eggs

1 1/2 c Milk

3 tb Melted vegetable shortening

-(margarine can be -substituted in a pinch)

Sift baking powder, sugar, salt into a bowl.
Add eggs, milk and
shortening (shortening can melted in microwave at high for
approximately 2.5 minutes).
Mix all ingredients and scrape bowl.
Heat fry pan or griddle to medium high.
(Lightly grease pan or
griddle with Pam or margarine.) Use 1/4 cup of batter for each
pancake.
Cook until bubbles form on the uncooked surface or the
edges become dry.
Turn pancake until golden brown on underside and
serve.
Option: The amount of milk can be varied to change the
thickness of the pancakes.
However, please note that the batter
will rise during cooking so experiment by adding more milk as you
cook to the remaining batter on your first batch.
*********** The
Pancake: There is rarely anything more satisfying than good
pancakes, possibly because we rely so heavily on egg dishes for
breakfast.
Once you have your basic recipe almost anything can be
added for any variation under the sun.
Chopped apples, berries,
nuts, even chopped chocolate can grace this simple dish.
*********** The Problem: Most recipes call for a cooling period in
the fridge for a number of hours which forces you to pre)predict
what the family wants for the next day’s breakfast or to cut the
cooling time and produce pancakes the size and texture of bar
coasters.
Many run to Bisquick or Aunt Jemima for a commercial
solution.
Here is a batter which will produce better pancakes in
less time, with more fun, to more acclaim, at a greatly reduced
cost.

1 tb Butter or margarine

3 Eggs, lightly beaten

Salt to taste Freshly ground pepper to -taste
—————————-FILLING
SUGGESTIONS—————————-
Shredded cheese Chopped ham
Shredded crabmeat Cooked small shrimp Shredded cooked chicken
Cooked chopped bell pepper Cooked sliced mushrooms Chopped tomatoes
Cook chopped onion Cooked chopped asparagus, -broccoli or other
vegetable Avacado slices This omelet can be served plain or filled
with one or more of the suggested fillings.
1.
Melt butter in 10″
skillet over medium heat.

2.
Add eggs, lift cooked edges with spatula to allow uncooked
eggs to flow

under cooked portion.
Season with salt and pepper.
Shake pan to
loosen omelet.
Cook until set.
Place desired fillings on 1/2 of
omelet.
Fold in half.
Turn out onto plate.

1 c Flour

1 c Milk

2 Eggs

1 ts Salt

1/4 ts Black pepper

1 lb Sausages

1/3 c Water

In a food processor fitted with the steel blade or in a blender,
blend flour, milk, eggs, salt, and pepper for 5 seconds.
Turn off
the motor and with a rubber spatula, scrape down the sides of the
container.
Blend the batter for 20 seconds more, transfer it to a
bowl and let it stand, covered with plastic wrap, for one hour.
In
a skillet, combine sausages, pierced lightly with a needle, and
water.
Bring the water to a boil over moderately high heat and boil
the sausages, turning them, until the water is evaporated.
Saute
the sausages, adding oil if necessary to keep them from sticking,
for 7 minutes or until they are golden brown.
Transfer the sausages
with a slotted spoon to a plate, pour 3 T.
of fat from the skillet
into an 8″ square baking pan and heat the pan in a preheated very
hot oven

(450^) for two minutes.
Stir in the batter, pour one fourth of
it into the pan and bake it in the very hot oven for two minutes,
or until it is set.
Arrange the sausages on the batter, pour the
remaing batter over them, and bake the mixture for 15 minutes.
Reduce heat to moderate (375^) and bake the mixture for 10-15
minutes more, or until it is puffed and golden brown.
Serve the
dish immediately with Dijon-style mustard, if desired.