Proctor-Silex 840112100 manual Buttermilk Pancakes, Overnight Raisin Oatmeal Pancakes

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Buttermilk Pancakes

2 cups all purpose flour	1⁄2 teaspoon salt
3 tablespoons sugar	2 cups buttermilk
1 tablespoon baking powder	3 eggs

Preheat griddle to 375ºF. Stir together flour, sugar, baking powder and salt in large bowl to blend. Combine buttermilk and eggs to blend. Add to dry ingredients and stir until mixed. Pour batter by 1⁄4 cupfuls onto griddle. Cook about 3 to 4 minutes turning once. Makes 20-22 pancakes.

Overnight Raisin Oatmeal Pancakes

2 cups quick cooking oats		2 tablespoons sugar
21⁄2 cups milk		1 teaspoon baking powder
2 eggs		1 teaspoon baking soda
1⁄4	cup vegetable oil	1⁄2	teaspoon ground cinnamon
1⁄2	cup flour	1⁄2	teaspoon salt
		1⁄3	cup raisins

Mix together the oatmeal, milk, eggs and oil. Mix together the flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oatmeal mixture and stir to mix. Cover and refrigerate overnight. The next morning, stir in raisins. Allow batter to sit for 10 minutes before cooking. Preheat griddle to 375ºF. Pour batter by 1⁄4 cupfuls onto griddle. Cook about 5 minutes turning once. Makes 16-18 pancakes.

Apple-Molasses Pancakes

11⁄2 cups milk

2 tart apples such as Granny Smith, peeled, cored, and cut in large chunks

1 egg

4 tablespoons butter, melted

2 tablespoons molasses

2 cups flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon baking soda

1⁄4 teaspoon salt

1⁄4 teaspoon cinnamon

Preheat griddle to 325ºF. Place milk, apple chunks, egg, butter and molasses in blender jar.* Pulse or blend briefly (3 to 5 seconds) until apples are finely chopped. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir the dry ingredients to mix. Add apple/milk mixture and stir until just combined. Batter will be thick but still pourable. Pour batter by 1⁄4 cupfuls onto griddle. Cook for 3 to 4 minutes then turn pancakes and cook about 2 to 3 minutes more.

Makes 16-18 pancakes.

*If you do not have a blender, finely shred apples using a grater.

Peanut Butter and Jelly Pancakes

1 cup flour	1⁄2 cup peanut butter
1 tablespoon sugar	1 egg
2 teaspoons baking powder	1 tablespoon oil
1⁄2 teaspoon salt	Jelly or preserves
11⁄4 cups milk

Preheat griddle to 350°F. Combine flour, sugar, baking powder, and salt.

In a separate bowl combine milk, peanut butter, egg, and oil. Stir until combined, then add to dry ingredients. Pour batter by 1⁄4 cupfuls onto griddle. Cook about

5 minutes turning once. Serve with jelly or preserves. Makes 14-16 pancakes.

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