xiaoxl/recipe_data huggingface dataset:
Zucchini Chocolate Chip Cake
Category: fruits-and-vegetables
By H Sankey

This is a very moist and chocolatey cake.  It is best warm with whipped cream on top, and it reheats well.

Ingredients:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup milk
1 teaspoon distilled white vinegar
½ cup butter, softened
1 ½ cups white sugar
½ cup vegetable oil
2  eggs
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 1 9x13-inch pan

Calories: 325.5
Fat: 17 g
Saturated fat: 6.8 g
Carbohydrates: 42 g
Sugars: 25.3 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 39.1 mg
Sodium: 150.1 mg
Zucchini Joe (Ground Beef or Turkey With Zucchini and Egg)


Ingredients:
ground beef, onion, zucchini, garlic powder, salt, black pepper, eggs

Directions:
Crumble meat into large skillet, add onion and brown the two together. You shouldn't need any oil because the onion will cook in the fat of the meat but if you think it is really dry, add a very small amount of olive oil.
Add zucchini and cook briefly.
Add garlic, salt and seasonings to taste.
Add eggs and stir gently while cooking over low heat until done.
Serve with Parmesan cheese.
Nutella Brownies


Ingredients:
egg, flour

Directions:
1. Pre heat oven 350., 2. In a bowl add the first 3 ingredients and mix very well., 3. spray muffin pan., 4. pour mix into pan., 5. Bake in oven for 20 mins or until center is  cooked through.
Heavenly Turkey Soup
Category: soups-stews-and-chili
By Jaymee

This soup serves more than one purpose. It's a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.

Ingredients:
10 cups water
1 cup cubed turkey breast meat, with bone, divided
1 large onion, chopped
4  garlic cloves, crushed
1 tablespoon crushed red pepper flakes
1 tablespoon sea salt
3 cubes  chicken bouillon
2 cups chopped broccoli
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup chopped fresh asparagus
1 cup sliced red bell pepper
1 (1.8 ounce) tub instant dry lentil soup mix
½ cup bean sprouts

Directions:
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes. Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 106.2
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 13.1 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 8.4 g
Cholesterol: 12.8 mg
Sodium: 1430.5 mg
Lemon Cups


Ingredients:
sugar, all-purpose flour, salt, lemon, zest of, butter, eggs, lemon juice, milk

Directions:
Stir together the sugar, flour, salt, and lemon zest.
Mix in butter until well combined and finely textured.
Stir in egg yolks.
Stir in lemon juice.
Stir in the milk.
Beat egg whites until stiff and carefully fold into mixture.
Pour into 8 (lightly greased with butter] custard cups.
Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
Bake in a preheated 325F oven for 45 minutes.
Serve warm.
Tomato and Crispy Bacon Fettuccini


Ingredients:
dry fettuccine, lean bacon, green beans, dried basil, parmesan cheese

Directions:
Cook fettuccini in a large saucepan of boiling water until dente and drain well.
Heat a dash of oil in a frying pan and quickly cook the bacon pieces until crisp and golden, set aside.
Add the beans and pepper to the pan and cook until tender.
Pour in the Pasta Sauce, add the bacon and cook, stirring until hot. Toss through the well drained fettuccini with basil leaves.
Serve with grated parmesan cheese on the side.
Sauteed Tilapia Tacos With Grilled Peppers and Onions


Ingredients:
sweet bell peppers, salt, fresh ground black pepper, corn tortillas, lime wedges

Directions:
Preheat grill to high heat.
Arrange onion slices and bell peppers on a grill rack coated with cooking spray.
Grill onions 12 minutes turning after 6 minutes, Grill bell peppers 12 minutes turning occasionally.
Remove from grill, and let stand for 5 minutes.
Slice onion rings in half, and thinly slice bell peppers, discarding seeds, and stems.
Combine onion, bell pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
Sprinkle fish evenly with remaining salt, and pepper.
Heat a non-stick skillet over medium-high heat, and coat with cooking spray.
Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with fork, or until desired degree of doneness.
Warm tortilla according to package directions.
Divide fish, onion mixture, and jalapeno slices evenly among tortillas.
Serve with lime wedges.
Marty's Loosemeat Sandwich
Category: main-dish
By MARTY B

An easy loose-meat sandwich. The beer gives it nice flavor.

Ingredients:
1 pound lean ground beef
1 (12 fluid ounce) can or bottle beer
1 teaspoon salt
1 teaspoon granulated sugar
½ teaspoon ground black pepper
2 teaspoons yellow mustard

Directions:
In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 228.4
Fat: 15.6 g
Saturated fat: 6.3 g
Carbohydrates: 2.9 g
Sugars: 0.7 g
Protein: 13.7 g
Cholesterol: 56.8 mg
Sodium: 442.2 mg
Leftover Christmas Pudding Ice Cream


Ingredients:
eggs, caster sugar, rum

Directions:
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
Pulled Chicken Crescents


Ingredients:
barbecue sauce, egg

Directions:
Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375°F 12 to 15 minutes.
Eating Well's Whole Wheat Pizza Dough


Ingredients:
whole wheat flour, all-purpose flour, fast rising yeast, salt, sugar, hot water, olive oil

Directions:
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
Combine hot water and oil in a measuring cup.
With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface.
Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
Let the dough rest for 10 to 20 minutes before rolling.
Roasted BBQ Chicken with Red Devil Rub


Ingredients:
chicken parts, honey, Worcestershire sauce, paprika, curry powder, chili powder, salt, black pepper, cayenne pepper

Directions:
Place chicken on baking sheets.
Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
In another bowl, combine all dry ingredients.
Sprinkle spice mixture evenly over all sides of chicken.
Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
Heat oven to 450*.
Arrange chicken in 2 large roasting pans, skin side up.
Roast for 30 to 35 minutes or until well browned and juices run clear.
Baked Chicken w/ light sauce


Ingredients:
boneless skinless chicken breasts, oregano, basil, thyme, garlic powder, olive oil, onion, soy sauce, Worcestershire sauce, Tabasco sauce

Directions:
*Justa note about the spices and herbs.
I use dried herbs and I am very generous with them.
This dish is great with a bit more garlic and basil.
Preheat oven to 375 degrees F.
In baking dish, pour 1Tbsp olive oil.
Add soy sauce, worcestershire sauce and tabasco (about 1tsp].
Toss in onions and mix until coated.
Rinse chicken, dry lightly and sprinkle with oregano, basil, thyme and garlic powder.
In frying pan, heat remaining olive oil.
Brown chicken.
Place chicken on top of onion mixture.
Cover with foil and place in oven.
Bake 20-30 minutes until chicken is done.
Remove foil and let chicken brown a bit more.
Serve chicken with onions and sauce over top.
Rainbow White Cake


Ingredients:
butter, vegetable shortening, granulated sugar, eggs, all-purpose flour, baking powder, salt, buttermilk, vanilla extract

Directions:
Preheat oven to 350º F. Prepare five 6 inch cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks, almond, and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between 5 bowls. Add colors of your choosing. Pour batter into pans and place pans into oven. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.  I always check mine a few minutes early as white cake can overcook and become dry quickly. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.
Finnish Dried Pea Soup (Hernekeitto - Finland)


Ingredients:
water, smoked ham, dried marjoram, onion, cloves, salt

Directions:
Rinse and remove unwanted pieces from the peas.  Cover with cold water and let soak overnight.
Afterwards, drain and rinse the peas.   Peel the onion and stud it with the cloves.  Put everything into the pot with the peas.  (Use fresh water for the 8 cups, not the soaking water.].
Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
Remove meat from soup.  Trim it from the bones, cutting into small pieces.  Return it to the soup.
Salt to taste and serve.  (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point.  However, I've included the amounts listed by the author because she says that Finnish food is very salty.  Use your own judgement.].
Healthy Low-Fat Creamy Chicken Cranberry Apple Pasta


Ingredients:
boneless skinless chicken, green onions, tart cooking apples, ground nutmeg, salt, ground pepper, cider vinegar, evaporated milk, dried cranberries, fresh chives, sharp cheddar cheese

Directions:
In a large skillet sprayed with cooking spray,  brown the chicken strips in batches and then transfer into a bowl.
Spray skillet again, and add green onions, apples, nutmeg, salt, and pepper; cook, stirring for about 3 minutes to soften.
Add vinegar, scraping any bits stuck to pan.
Stir in evaporated milk and cranberries, bringing to a boil.
Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
Meanwhile, in a large pot of boiling salted water, cook whole wheat pasta for about 10 minutes or until at your desired tenderness. Drain and return to the pot.
Add chicken and any accumulated juices to the sauce; simmer for about three minutes or until chicken is no longer pink inside.
Pour over pasta and toss to coat. Season with additional salt and pepper.
Serve sprinkled with chives and with cheddar cheese in side dish to top with, along with a side salad and bread. Dont let it sit to long in pot before serving --  the pasta will absorb the sauce.
OCTOBER FEST SOUP


Ingredients:
unsalted butter, bay leaves, wheat beer, leeks, carrots, celery, corn, garlic, fresh marjoram, fresh thyme, fresh savory, fresh sage, fresh parsley, fresh chives, fine sea salt, white pepper, Brussels sprout

Directions:
In a Dutch Oven melt 2-tablespoons butter. Add bay leaf and beer brats. Cook brats until brown on all sides. Remove brats place in a saucepan with 6-ounces Weissbier and a bay leaf. Bring to a full boil and reduce to a simmer (Poach] for 15-minutes or until brats are cooked.
Add remaining olive oil, leeks, carrots, celery, corn and garlic. Add fresh herbs, fine sea salt and white pepper. Saute' vegetables 4-5 minutes or until tender. Add remaining beer and reduce by half.
Add chicken stock and Brussels sprouts stir until combined. Bring to a full boil and reduce to a simmer for 10-minutes. Season soup with salt and pepper to taste. Slice Beer Brats and add to the soup.
Cook egg noodles in salted water until al dente.
Place Egg Noodles in a warm bowl and ladle in the soup.
Chef's note: Substitute any "Wheat Beer or Wheat Lager".
Take-Out Lentil Soup With Garlic and Cumin


Ingredients:
olive oil, onion, garlic cloves, cumin, dried lentils, salt, fresh ground black pepper, fresh lemon juice, extra virgin olive oil

Directions:
Heat the olive oil in a large pot set over medium heat.  Add the onion and garlic and cook for 6 minutes, until the onions become translucent.  Add the cumin and continue to cook for another minute.
Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down.  Add water if the soup needs thinning.
Stir in the lemon juice, taste, and reseason if necessary.
Ladle into soup bowls and drizzle with olive oil to serve.
Tip:  There are many varieties of lentils: red, green, yellow, and black.  Although green is the easiest to find, any variety works well in this soup.
Make ahead:  This soup can be made up to 2 days ahead and kept covered in the refrigerator.
Cilantro and Coriander Chicken


Ingredients:
fresh garlic, fresh ginger, garam masala, tomato paste, chicken legs, chicken broth, fresh cilantro, crushed tomatoes

Directions:
"Place a large skillet over medium heat and add the oil.  When oil is hot, add the garlic and ginger and cook 1 minute.  Add the coriander, garam masala and salt and pepper, and cook for 30 seconds.  Stir in the tomato paste, and then add the chicken legs.  Sprinkle with salt and let them cook for 5 minutes.  Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes.  Serve with plenty of sauce."
Creamy, Spicy Guacamole
Category: appetizers-and-snacks
By user0220

Quick and easy prep for a delicious, creamy guacamole everyone will love!

Ingredients:
3 large avocados - peeled, pitted, and diced
1  tomato, seeded and chopped
2  green onions, finely chopped
½  lime, juiced
1 tablespoon salsa, or more to taste
1 clove garlic, minced
1 teaspoon sour cream
1 teaspoon white vinegar
½ teaspoon cayenne pepper
¼ teaspoon  cumin
salt and ground black pepper to taste

Directions:
Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 16 servings

Calories: 89.6
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 5.4 g
Sugars: 0.7 g
Dietary fiber: 3.8 g
Protein: 1.2 g
Cholesterol: 0.1 mg
Sodium: 10.9 mg
Honey-Mustard Green Beans


Ingredients:
honey, Dijon mustard, apple cider vinegar, olive oil, salt, green beans

Directions:
In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
Bring a large pot of water to a boil.  Add green beans and cook until just tender, about 5 minutes.  (You could steam them instead if desired.]  Drain well and pat dry with paper towels.
Toss green beans in honey-mustard mixture and serve warm or at room temperature.
Lemon Sour Cream Cookies
Category: desserts
By Emily's Delicious Delectables

Sour cream cookies with a lemon twist. These are a big hit in my family and I hope they will be as well in yours. These cookies are similar to miniature cakes. Delish!

Ingredients:
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup sour cream
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Combine flour, baking soda, and salt in a small bowl. Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended. Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart. Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 71.6
Fat: 3.9 g
Saturated fat: 2.5 g
Carbohydrates: 8.4 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 9.7 mg
Sodium: 40.4 mg
Healthier Slow Cooker Chicken Taco Soup
Category: soups-stews-and-chili
By MakeItHealthy

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.

Ingredients:
1  onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1  carrot, chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (12 fluid ounce) can or bottle beer
1 ½ tablespoons taco seasoning, reduced sodium
3  whole skinless, boneless chicken breasts
¼ cup chopped fresh cilantro
½ cup shredded reduced-fat Cheddar cheese  (Optional)
¼ cup light sour cream  (Optional)
2 ounces crushed baked tortilla chips  (Optional)

Directions:
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add   and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours. Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 8 servings

Calories: 327.9
Fat: 5.8 g
Saturated fat: 1.5 g
Carbohydrates: 42.9 g
Sugars: 5.5 g
Dietary fiber: 9.4 g
Protein: 28.8 g
Cholesterol: 50.3 mg
Sodium: 1275 mg
Coconut Cream Puffs


Ingredients:
half-and-half cream, coconut milk, sugar, cornstarch, sweetened flaked coconut, vanilla extract, unsalted butter, coconut milk, water, salt, flour, eggs, egg

Directions:
For the Cream Filling:
To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
Remove from heat and mix in the shredded coconut and vanilla extract.
Cover with plastic wrap and chill at least two hours.
For the Puffs:
Preheat oven to 425°F (220°C].
To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
Allow all the butter to melt and bring the mixture to a boil.
As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes].
Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape].
Then brush the dough with egg wash and place in preheated oven.
Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C] and bake for an additional 15 minutes.
Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up] to a cooling rack.
Just before serving (or up to two hours in advance], pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
Enjoy!
Oatmeal-Chocolate Chip Lactation Cookies
Category: desserts
By Corey Jordan

Delicious lactation cookies designed to boost your milk supply!

Ingredients:
4 tablespoons water
2 tablespoons flaxseed meal
1 cup butter
1 cup brown sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
4 tablespoons brewers' yeast
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
2 tablespoons honey  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes. Mix butter, brown sugar, and white sugar together in a large bowl until creamy. Add eggs and mix well. Add flax mixture and vanilla extract and mix well. Stir flour, yeast, baking soda, and salt together in a bowl. Mix into the butter mixture and stir well. Stir in oats, chocolate chips, and honey. Spoon cookie dough onto a baking sheet. Bake in the preheated oven until edges are golden, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 40 cookies

Calories: 162.3
Fat: 6.8 g
Saturated fat: 3.8 g
Carbohydrates: 23.8 g
Sugars: 11.8 g
Dietary fiber: 1.5 g
Protein: 2.7 g
Cholesterol: 21.5 mg
Sodium: 129 mg
Pamela's Pancakes - Gluten Free


Ingredients:
egg, water

Directions:
Mix all ingredients until there are no lumps.
Batter should not be too thick or too thin - add more baking mix or water as necessary.
Pour 1/4 cup batter onto a pre-heated, lightly greased griddle (medium low heat or 350 degrees for an electric griddle], flip once.
Serve immediately.
Extra pancakes can be cooled, then wrapped in plastic and frozen.
To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel about 1 minute.