Enough for 16 batches. See my ingredients.
Makes about 8 3 inch pancackes.
I cook these on a cast iron griddle with a little fat; that works better than a stainless steel griddle. Cast iron takes a while to heat up, so the pre-heat step is important.
You'll have to experiment with your stove to get the right heat; the batter should sizzle when it hits the griddle, but the oil should not smoke. I use beef fat saved from cooking hamburger; it tolerates a higher temperature than olive oil.
Author : Stephen Leake Last modified: Fri Mar 1 02:44:58 EST 2013