Grandma Thorpe's Currant Pancakes
Grandma Thorpe's Currant Pancakes recipe
Yield
24 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
|
salt
|
*
|
||
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
vegetable shortening
or more |
*
|
| ¾ | package |
currants
|
* |
|
milk
to make dough soft |
*
|
||
|
sugar
powdered sugar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
vegetable shortening
or more |
*
|
| 0.8 | package |
currants
|
* |
| 1 | x |
milk
to make dough soft |
*
|
| 1 | x |
sugar
powdered sugar |
*
|
Directions
Sift together first three ingredients.
Cut in shortening as for biscuits.
Add currants.
Stir in enough milk to make a soft dough that can be rolled out.
On floured board, roll into thin pancakes and cook on hot griddle until light brown.
Butter and sprinkle with sugar.
