Malt-O-Meal Pancakes
Hearty Pancakes made with Malt-O-Meal. Once you get used to
these you won't go back to regular pancakes.
Serves: 4
1 cup all pourpose flour
1/4 cup whole wheat flour
3/4 cup malt-o-meal
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
2 cups milk
2 eggs
2 tablespoons margarine or butter -- melted
Put the dry ingredients in a mixing bowl, stir with a fork until
Well mixed
In a separate bowl, beat together the milk, eggs, and melted
margarine.
Stir the beaten liquids into the dry ingredients, stir until
smooth and no lumps.
Cook on a preheated 375° to 400° Griddle.
Maple flavored Malt-O-Meal may be substituted for Regular
Malt-O-Meal
You can also add a smashed ripe banana to the liquids, then beat
until smooth.
Lessons Learned:
If you know you are going to fix these pancakes in the morning,
the night before
mix all the dry ingredients together and put them in a zip lock
bag. Greatly speeds
up the process the next morning.
Campers. Mix all the above dry ingredients and add the
appropriate amount of
Carnation Evaporated dry milk for 2 cups of reconstituted milk and
put in a zip lock bag.
No need to carry milk. At the camp site, add the appropriate
amount of water for 2 cups of the
dry milk, the 2 eggs, and 2 Tablespoons melted margarine right
into the zip lock bag.
Seal tightly, then knead and shake the bag until the ingredients
are mixed. Open one
end of the bag and pour the batter straight onto the frying pan or
griddle. When done, throw
the zip lock bag in your garbage bag. No bowl to clean up.