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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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stir flour, sugar, baking powder and salt in small bowl to blend. place bread in large bowl and add milk, vanilla extract and cinnamon. let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes. add flour mixture to bread mixture and blend. mix in eggs and 3 tablespoons melted butter. let batter stand 15 minutes. preheat oven to 150 degrees f. melt 2 tablespoons butter in a heavy large skillet over medium heat. drop batter by 1/4 cupfuls into skillet, then turn down heat to medium low. cook pancakes until bubbles form on the top surface and bottoms are brown, about 2 minutes. turn pancakes over; cook until cooked through and brown on bottom, about 2 minutes longer. transfer to baking sheet. place baking sheet in a warm oven to keep them warm. repeat with remaining batter, adding more butter to skillet as needed. if youd like, you can cut up an apple into thin slices and throw into the same pan you cooked the pancakes in. (save on dishes!) add a little butter, cinnamon and a dash of sugar and salt and toss. cook for 2-4 minutes, or until soft. serve pancakes with syrup, a dollop of butter and sauteed apples. yum!