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Enjoy this recipe from Grilling & Campfire Cooking (B800).
Submitted by: Tina George from El dorado, AR
2/3 c. all-purpose flour
1/3 c. sugar
1/4 t. salt
1 c. milk
2 eggs
1/2 t. vanilla extract
1 t. shortening
2 c. blackberries
3 T. powdered sugar
Combine flour, sugar and salt in a bowl, stir well. Add milk, eggs and vanilla, whisk until smooth. Heat a cast-iron skillet over medium heat until hot and a drop of water sizzles. Brush skillet with shortening. Reduce heat to low, pour batter into skillet. Cover and cook for 10 minutes, until to is firm and puffy and bottom is golden. With a thin spatula, loosen pancake around sides and carefully slide onto a serving dish. Top with blackberries and sprinkle with powdered sugar. Cut into wedges. Serves 6. | |
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Combine flour, sugar and salt in a bowl, stir well. Add milk, eggs and vanilla, whisk until smooth. Heat a cast-iron skillet over medium heat until hot and a drop of water sizzles. Brush skillet with shortening. Reduce heat to low, pour batter into skillet. Cover and cook for 10 minutes, until to is firm and puffy and bottom is golden. With a thin spatula, loosen pancake around sides and carefully slide onto a serving dish. Top with blackberries and sprinkle with powdered sugar. Cut into wedges. Serves 6. |
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