Creeping Pancake Recipes

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

CREEPING PANCAKE

Steps:

• Beat eggs well.
• Add flour and milk. Mix well.
• Melt butter in a baking pan, any size.
• Pour batter into pan and bake at 425* for 15 minutes.
• Remove pan from oven and sprinkle powdered sugar on top. (Feel free to add more or less).
• Bake for an additional 5 minutes. Remove and let cool. You can cut it up or tear at it with your hands.

SCOTS CRUMPETS (SCOTTISH PANCAKES)

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt.
• Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
• Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
• Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
• Serve warm.

POWER PANCAKE

Steps:

• Beat eggs.
• Add remaining ingredients and blend well.
• Cook over medium heat on stove until you see bubbles or can tell that it has cooked over halfway through.
• Flip and cook the other side until done.
• May spread with peanut butter for additional protein.

MAHLOUACH-YEMENITE PANCAKES

Steps:

• Mix together the flour, water, oil, vinegar, salt, and sugar. Knead lightly for about 10 minutes. Cover with a towel and let rest for 30 minutes.
• Divide the dough into 6 pieces and roll out 1 piece to a 9 by 9-inch square. Spread 1-2 tablespoons of the butter over the surface (more butter will make the finished bread richer and more flaky). Fold the dough in half to form a rectangle. Repeat with the remaining 5 pieces of dough. Pile the rectangles on top of each other, cover, and refrigerate for 30 minutes.
• Roll each piece again to a 9 by 9-inch square and fold in half. Stack, cover, and place in the refrigerator for 30 minutes. Repeat this procedure 3 more times. After the final fold, wrap the pieces in plastic wrap and refrigerate overnight.
• Roll out each piece of dough to a 9-inch circle. In a 9-inch frying pan with a lid, heat the remaining tablespoons of butter over a medium-low flame.
• Place 1 dough circle in the pan, cover, and cook for 3 minutes. Turn the dough over, cover, and cook another 3 minutes, or until golden brown. Remove and drain on paper towels. Repeat with the remaining dough. (You will not have to add more butter for frying, as the raw mahlouach are already quite buttery.).