aka Amber Fox Kitchen

Ken's Delicious Pancakes (Adapted from the 1932 Edition of the Five Roses Cookbook)

• 1 Cup All Purpose or Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 eggs whipped in a mixing cup
• Sufficient Milk (Soy or Cow) to make 1 cup of liquid including the whipped eggs
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter

(Enough for 3-4 people--double or triple recipe according to the number of hungry men you wish to feed.)

The pan should be hot enough to allow drops of cold water sprinkled on its surface to keep their shape for a few seconds. If the drops spread out on the griddle the temperature is too low; if they break up and evaporate immediately, the temperature is too high. Too cool a griddle will produce pancakes which have failed to rise to their proper height and which will not be tender; too hot a griddle will brown pancakes before center is cooked. Do not allow pan to become hot enough to cause the fat/oil to smoke. By adding a small amount of melted shortening to the pancake batter, you will produce a mixture which is less likely to stick to pan.

Cook the pancakes until they are filled with bubbles; they are then ready to turn. Turn and fry the other side. Serve as hot as possible with maple syrup, honey, jam or fresh fruit. Do NOT turn the pancakes more than once while they are baking.

Mix the dry ingredients thoroughly in a large mixing bowl. Beat eggs thoroughly in a separate measuring cup and add milk. Make a "well" in center of dry ingredients. Slowly add the egg and milk mixture. Mix ONLY enough to make mixture smooth. Add melted butter and flavouring. Try a little on hot griddle. Fry as directed.

This recipe will also make light fluffy muffins if you spoon it into a well greased muffin pan and bake at 325 Fahrenheit til the muffins pop up golden brown and a paring knife inserted into the center of one of the muffins comes out clean, without any half-cooked batter sticking to it.