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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


May 3, 2003 - Issue 86


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Pancakes 101

Determining correct griddle temperature:

On my stove, medium high does fine.

Make sure water sizzles on it and small drops evaporate in just a few seconds.

The pancakes should get quite brown when on the griddle for just a few minutes (2 or 3?). A few bubbles should form on the middle of the top.

Too low a temperature is bad news! A hot griddle really helps. Don't worry if you incinerate a few in the process of learning the correct setting on your stove ... the critters outdoors will eat them ... no problem.


Hints for lighter, fluffier pancakes:

Use room temperature liquids ... let the milk and egg sit at room temperature for 10 minutes or so.

After mixing liquid and powder, let sit for 5 or 10 minutes ... NO MORE MIXING ... You'll see the batter rise a bit and a few bubbles form.

Substitute water for half of the milk.


Basic Pancakes (from scratch)




  • 1 1/2 c sifted flour flour
  • 2 1/2 ts baking powder
  • 3/4 ts salt
  • 1 ea egg well beaten
  • 1 1/4 c milk, approximately
  • 3 tb shortening, melted and slightly cooled, or salad oil


1. Sift together flour, baking powder and salt.

2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.

3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)

4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.

6. Serve hot with a pat of butter (or margarine) and your favorite topping ... mine is MAPLE SYRUP! You can put them in a warm (NOT HOT) oven until you have made enough for the whole family.

Yield: about 1 dozen 5 inch pancakes

Union Pacific Apple Pancakes


  • 1 c Flour
  • 1/4 t Salt
  • 1 1/2 t Baking powder
  • 1 T Melted butter
  • 1/2 c Milk
  • 1 ea Beaten egg
  • 1/2 t Vanilla
  • 1 1/4 c Applesauce


  1. Sift flour, salt and baking powder.
  2. Combine butter, milk and egg.
  3. Stir into flour.
  4. Add vanilla and applesauce. Beat well.
  5. Spoon batter into a hot griddle, allowing enough batter to make 4" cakes.
  6. When edges are lightly browned, turn and cook on second side.

Serve hot with maple syrup or apple jelly and lots of butter.

Yield: 6 servings

Blueberry Pancakes




  • 1 1/4 cups all-purpose flour -- sifted
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg -- beaten
  • 1 cup milk*
  • 2 tablespoons salad oil
  • 3/4 cup fresh or thawed blueberries -- drained
  1. Stir together dry ingredients.
  2. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened.
  3. Bake on hot griddle.
  4. When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake.
  5. Turn, brown other side.

Makes about 12 dollar-size, or eight 4-inch size pancakes.

Wild Rice and Ham Pancakes


  • 2 eggs
  • 1-1/4 cups buttermilk
  • 1/2 tsp. baking soda
  • 1-1/4 cups unbleached white flour
  • 1 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 2 Tbs. vegetable oil or melted butter or margarine
  • 1 cup cooked wild rice
  • 1 cup diced cooked ham, lightly browned



  1. In a large bowl, whisk together eggs, buttermilk and baking soda.
  2. In a separate bowl, combine flour, baking powder, sugar and salt; add to egg mixture.
  3. Stir until just combined.
  4. Whisk in oil or butter or margarine, wild rice and ham.
  5. Pour about 3 Tbs. of batter for each pancake onto hot griddle.
  6. Cook until pancakes puff and become dry around the edges.
  7. Turn and cook other side until golden brown.

Makes 12 pancakes; serves 4.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.


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