• jordanlund@lemmy.worldOP
      11·
      1 year ago

      LOL, here’s the whole thing with the other side of the card included:

      1 Qt. Buttermilk
      2 TBS Baking Soda
      1 TBS Salt
      4 Cups Flour
      2 TBS Baking Powder
      1 Pkg Dry Yeast
      1/4 C. Oil
      6 Eggs

      Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS salt.

      Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.

      (don’t confuse the soda with the powder, it will taste weird)

      Add one package of dry yeast, 1/4 cup oil. Mix.

      Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.

      Pour batter into large pitcher or bowl. Cover with foil.

      The next morning put a cup of milk in the pitcher to thin the batter.

      Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.

      Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so (may cook faster, watch that they don’t burn).

      Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.

        • LordOfTheChia@lemmy.world
          2·
          1 year ago

          From the image, it’s teaspoon. Lines up with what I use (1/4 teaspoon of salt for each cup of flour).

          Don’t forget to use less salt if you use salted butter.

        • jordanlund@lemmy.worldOP
          4·
          1 year ago

          Been making this in my family for decades, it got written down in '86 but it’s way older.

          It’s also a good base if you want to get fancy. Add blueberries, or chocolate chips.

          Put a teaspoon of cardamom in the batter for that Swedish pancake taste. (a little goes a LONG way here, be careful!)

              • LordOfTheChia@lemmy.world
                2·
                1 year ago

                The picture you posted shows “1 tps of salt” but “tbs” (tablespoons) of baking soda

                tsp = teaspoon

                tbsp = tablespoon

                1 tbsp = 3 tsp

                I’ve been making pancakes from scratch and the golden ratio is 1/4 tsp per cup of flour.

                The recipe you posted uses 4 cups of flour which would be 1/4 tsp * 4 = 1 tsp = 1/3 tbsp

                Believe me, anything more and it turns out very salty. Even when I use salted butter I have to decrease the salt to avoid salty pancakes (I use melted butter instead of oil).