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I want to follow this recipe to make the dry mix: http://www.eatingwell.com/recipes/blueberry_pecan_pancake_mix.html
The recipe makes 8 servings (2 pancakes per serving). In the instructions it states to whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl.
I don't want to make 16 pancakes in one shot. Just two. How do I adapt the bolded part to accommodate my needs? Or should I use 2 large eggs, etc., even though I'm only making two pancakes?
Or it is possible to follow the recipe and refrigerate the batter? If so, how long can the batter remain in the frig?
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup dried blueberries
- 1/2 cup finely chopped pecans, toasted (see Tip)
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
The recipe makes 8 servings (2 pancakes per serving). In the instructions it states to whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl.
I don't want to make 16 pancakes in one shot. Just two. How do I adapt the bolded part to accommodate my needs? Or should I use 2 large eggs, etc., even though I'm only making two pancakes?
Or it is possible to follow the recipe and refrigerate the batter? If so, how long can the batter remain in the frig?