xiaoxl/recipe_data huggingface dataset:
Homemade Stromboli


Ingredients:
dry yeast, sugar, water, salt, flour, water, tomato sauce, mozzarella cheese, ham

Directions:
Dissolve yeast in warm water.
Add salt, sugar and 1/2 of the flour, mix well.
Add rest of flour, turn onto floured boa rd and knead until smooth.
Place in buttered bowl.
Cover and let rise 1 1/2 to 2 hours in warm place. Punch down, divide into 12 pieces for stromboli or shape into 2 loaves for bread.
Bake bread 30 minutes at 400 degrees.
Roll out each dough into a circle; place in center of each dough a few slices of ham, pepperoni, grated cheese and a little sauce. Fold in half and pinch edges well to seal.
Brush with egg white mix.
Place on greased sheet pan.
Bake for 15 to 20 minutes at 400 degrees until lightly brown.
May be reheated.
Serve with extra tomato sauce to dip in.
Chocolate-Cherry Clafouti


Ingredients:
unsalted butter, bing cherries, eggs, milk, all-purpose flour, vanilla extract, sugar, ground cinnamon, powdered sugar

Directions:
Position oven rack in the middle of oven; preheat oven to 350°; brush an 11,7 inch baking dish with 1 tablespoon of the butter.
Place the chocolate chips in the bottom of the prepare dish, then the cherries.
In a food processor or blender, combine the remaining tablespoon butter, eggs, milk, flour, vanilla, sugar, and cinnamon; process until smooth.
Pour the batter carefully over the cherry-chocolate base.
Bake for 50-55 minutes, until puffed and golden, or a knife inserted near the edge comes out clean.
Cool on a baking rack for about 10 minutes; dust with powdered sugar just before serving.
Chocolate Rocks Cookies


Ingredients:
warm water, whole wheat flour, cornstarch, baking soda, baking powder, nutmeg, salt, shortening, salted butter, sugar, brown sugar, golden syrup, vanilla, rolled oats, chocolate, chocolate

Directions:
Preheat oven to 375F and line a baking sheet with silicone or parchment.
In a small cup, whisk together the chia and water. Let stand 5 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
In a large bowl, beat together the shortening, butter, sugars and corn syrup.
Add chia mixture and vanilla, beat well.
Add dry ingredients to the creamed ingredients, beat until combined.
By hand, mix in the rolled oats and chocolate rocks.
*Optional step: wrap dough and chill 1 hour, up to overnight*.
Scoop scant tablespoons of dough onto the cookie sheet.
Bake one sheet at a time for 10 minutes.
Tie Me to the Bedpost


Ingredients:
Amaretto, cranberry juice, light rum

Directions:
Mix together and pour over ice., Enjoy.
Pressure Cooker Mushroom Risotto


Ingredients:
olive oil, onion, fresh thyme leaves, white wine, kosher salt, pepper

Directions:
Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute.
Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir.
Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal.
Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.
Hot Shrimp Dip
Category: appetizers-and-snacks
By Jennifer Cserenyi

I came up with this when I wanted something to snack on that was tangy, cheesy, and had shrimp in it. Serve it on toasted crusty bread - easy and delicious!!

Ingredients:
1 pound shrimp, peeled and deveined
½ cup chopped onion
½ cup chopped green bell pepper
1 tablespoon minced garlic
3 tablespoons mayonnaise
1 teaspoon vegetable oil
1 teaspoon Old Bay TM seasoning
¼ teaspoon ground black pepper
¼ teaspoon salt
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil,   ™ seasoning, black pepper, salt, and 3/4 cup of cheese.  Mix well, use reserved 1/4 cup cheese to cover the top in an even layer. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 218.3
Fat: 13.3 g
Saturated fat: 4.8 g
Carbohydrates: 3.6 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 20.4 g
Cholesterol: 134.4 mg
Sodium: 520.5 mg
Simple Cream Cheese Chicken Enchiladas


Ingredients:
butter, bell pepper, mushrooms, cream cheese, sour cream, chili powder, cumin, rotel, flour tortillas

Directions:
Preheat oven to 350 degrees.
In a large skillet melt the butter over medium heat.
Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes.
Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese.
Heat until all the cheeses are completely melted.
Combine in the shredded chicken.
Coat a baking dish with cooking spray.
Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish.
Repeat until you are out of the chicken mixture, tortillas, or room in your dish.
Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce].
Cover with the remaining cheese.
Bake at 350 degrees for 20-25 minutes, uncovered.
Bruschetta Chicken - Hcg P2


Ingredients:
chicken tenderloins, roma tomatoes, lemon juice, apple cider vinegar, garlic cloves, basil, oregano

Directions:
Marinate chicken in lemon juice, Bragg Liquid Amino Acids, vinegar, salt and pepper.
Mix Melba crumbs with dry spices.
Coat the chicken in the Melba crumbs / herb mixture and "fry" chicken (in non-stick skillet, do not use oil --   if anything is needed, use water or a very small amount of fat-free chicken broth] until golden brown.  Deglaze the pan periodically with a little broth to keep chicken from burning.
For the bruschetta sauce:  Chop tomatoes finely and put into small bowl.
Roll basil leaves together, crush lightly, and cut horizontally to create fine slices.
Mix ingredients together with lemon juice, vinegar, salt and pepper to taste.
Serve Bruschetta sauce (chilled or slightly warmed] over the hot chicken.
Seared Salmon Cakes


Ingredients:
salmon, onions, egg, salt, pepper, dill, flour

Directions:
Mash salmon, bones and all, in a bowl with a fork.
Add onion, egg, salt, pepper and dill (if used].
Blend well.
Crush soda crackers and add to the salmon, mixing well.
Add just enough crumbs to make a mixture that will hold its shape.
Make patties and dip each in flour or more cracker crumbs to coat both sides.
Heat oil in a heavy skillet.
Add patties and fry slowly until golden on both sides.
Drain excess oil on paper towel and serve.
Mom's Zucchini, Tomato & Italian Sausage With Mozzarella


Ingredients:
zucchini, tomatoes, onion, mozzarella cheese, salt, pepper

Directions:
Spray 2 quart casserole with cooking spray.
Preheat oven to 350°F.
Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
Then cover with mozzarella.
Repeat the layers until you get to the top.
Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done].
Enjoy!
Gourmet Patty Melts
Category: main-dish
By Suzanne

Perfectly seasoned, juicy ground sirloin burgers, sauteed onion, and Cheddar cheese come together for a heavenly patty melt experience!

Ingredients:
1 pound ground sirloin
1 tablespoon Worcestershire sauce
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter
3 tablespoons olive oil
2 medium onions, sliced
cooking spray
4 slices Cheddar cheese
4 teaspoons Dijon mustard  (Optional)
8 slices rye bread, lightly toasted

Directions:
Mix sirloin, Worcestershire sauce, garlic, salt, and pepper together by hand in a medium bowl. Form into 4 hamburger patties and wrap in plastic wrap. Place in the refrigerator until flavors have melded, 4 hours to overnight. Heat butter and olive oil in a large skillet over medium heat until melted. Add onions and saute until they begin to caramelize, about 15 minutes, reducing heat to medium-low if they seem to be sizzling too much. Spray a large skillet with cooking spray and heat over medium heat. Place hamburger patties in the skillet and cook for 3 minutes per side, topping each patty with a slice of Cheddar cheese after flipping. Place patties on toasted rye bread. Top with warm onions, Dijon mustard, and remaining bread.

Prep time: 20 mins
Cook time: 25 mins
Total time: 4 hrs 45 mins
Yields: 4 patty melts

Calories: 621.3
Fat: 36.9 g
Saturated fat: 15.8 g
Carbohydrates: 39 g
Sugars: 5.4 g
Dietary fiber: 4.7 g
Protein: 33 g
Cholesterol: 101.6 mg
Sodium: 1100.6 mg
HEARTY BEEF AND VEGETABLE SOUP


Ingredients:
celery, onions, whole kernel corn, pearl barley, Lea & Perrins Worcestershire Sauce, salt, black pepper, bay leaf, stewed tomatoes, butter

Directions:
In heavy skillet, brown meat in butter.  DO this in one pound batches for better browning.  Deglaze with stock between batches if necessary.
Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
Heat on high covered until boiling, remove cover and reduce heat to 250°.
Simmer for 2 hours or until beef is tender.
Add frozen vegetables and remainder of barley and simmer for another hour.
Ragin' Cajun Ketchup


Ingredients:
yellow onion, green onion, garlic cloves, adobo seasoning, thyme, olive oil, ketchup, crushed tomatoes in puree

Directions:
In a heavy saucepan, saute onion, green onions, red pepper, jalapenos, garlic, thyme and olive oil for about 10 minutes until the vegetables have softened.
Add ketchup and tomatoes, bring to a simmer and cook 5 minutes, stirring occasionally.
Transfer mixture to a bowl, cool and refrigerate until ready to use.
The can be refrigerated up to 3 weeks.
Sweet Potato Pudding


Ingredients:
sweet potatoes, half-and-half, light brown sugar, dark brown sugar, eggs, vanilla, rum, coconut, brown sugar, pecans, butter

Directions:
Peel and cook the sweet potatoes until fork tender. I boil them, but you can also roast them in the skins and scoop out the flesh.
Preheat oven to 350.
In the mixer, combine eggs and sugar and beat until well mixed.
Add milk.
Add sweet potatoes and mix until all lumps are gone and the consistency is light and fluffy.
In a separate bowl, mix brown sugar, coconut, and pecans with 3T of melted butter.
Pour sweet potatoes in a greased 9x9 casserole and bake at 350 for 20 minutes.
Sprinkle the topping evenly over the pudding and bake for an additional 20 minutes.
Notes:  Sometimes I have more pudding than will fit in a 9x9 pan, so I make a second, smaller batch.
I don't split up the baking - I put the topping on and bake for 30m.
Bruschetta With Tomatoes and Basil


Ingredients:
tomatoes, fresh basil, extra virgin olive oil, sherry wine vinegar, salt, fresh ground black pepper, garlic clove, basil leaves

Directions:
Place the tomatoes, chopped basil, oil, vinegar, salt, and pepper in a medium bowl; toss well to combine.  Set aside for a few minutes to allow the flavors to blend.
Rub the toasted sides of the bread with the flat sides of the garlic halves.  Top each slice with the tomato mixture, using about 2 tablespoons per piece.  Garnish each with a whole basil leaf, if desired.  Serve at room temperature.
West Coast Style Fish and Chips


Ingredients:
salmon fillets, sweet potatoes, flour, ground black pepper, paprika, chili powder, eggs, sea salt, garlic powder, olive oil, lemon wedge, malt vinegar

Directions:
Combine flour, pepper, paprika and chili powder in a large bowl. Carefully fold the beaten eggs into the dry mixture to create a smooth, thick batter.
Slice salmon into thin strips. Dip strips into the batter one at a time making sure to get a thick layer on each; use your hands if necessary.
If frying, heat a thick layer of vegetable oil in a deep frying pan. Place battered salmon strips into hot oil, being careful not to overcrowd. Turn occasionally, cooking until golden-brown, about 8 minutes.
If baking, heat oven to 425°F. Brush olive oil on a baking sheet, then place battered salmon strips on sheet. Bake until salmon is cooked through, about 8-10 minutes.
To make the chips, preheat oven to 350°F. Cut the sweet potatoes into strips — thin strips for crispier fries and thicker wedges for softer ones. Place on aluminum foil-lined baking sheet and toss with olive oil, sea salt and garlic powder. Bake for 10 minutes. Remove sheet, turn fries and place in oven for another 10 minutes, until fries have light brown edges.
Serve with a lemon wedge and tartar sauce or honey malt vinegar. Add a fresh green salad for extra veggies.
BBQ Snack Mix
Category: appetizers-and-snacks
By Lukelliott

This is such a delicious and simple BBQ snack mix! This recipe can easily be doubled or tripled. Be careful though--it can be addictive.

Ingredients:
1 (12.4 ounce) package cheese-flavored crackers (such as Cheez-It®)
2 cups small pretzels
2 cups crispy rice cereal squares (such as Rice Chex®)
1 cup honey-roasted peanuts
4 tablespoons vegetable oil, or more as needed
3 tablespoons barbeque seasoning
1 ½ teaspoons ground paprika

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine crackers, pretzels, cereal squares, and peanuts in a large bowl. Slowly drizzle oil over cracker mixture and gently stir mixture with your hands until well coated, adding more oil, if necessary. Combine barbecue seasoning and paprika in a small bowl. Add to cracker mixture and toss gently until coated. Spread out on a baking sheet. Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Allow to fully cool before serving or storing.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 40 servings

Calories: 92.7
Fat: 4.7 g
Saturated fat: 1.3 g
Carbohydrates: 10.1 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Cholesterol: 1.1 mg
Sodium: 385.5 mg
Flavored Butter: Cinnamon Vanilla


Ingredients:
butter, vanilla extract, cinnamon, confectioners' sugar, Splenda granular

Directions:
"In a medium-sized bowl, blend all ingredients with a wooden spoon until completely incorporated."
Easy Garlic Green Beans
Category: side-dish
By Nichka

This very simple quick and easy side dish is very popular in my family.

Ingredients:
1 tablespoon butter
1 pound frozen whole green beans
1 large clove garlic, crushed
½ teaspoon coarse salt

Directions:
Melt butter in a skillet over medium heat; cook and stir green beans and garlic until beans begin to thaw. Season with salt and continue cooking and stirring until beans are lightly browned, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 63.7
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 7.7 g
Sugars: 2.9 g
Dietary fiber: 2.9 g
Protein: 1.6 g
Cholesterol: 7.6 mg
Sodium: 260.7 mg
Cranberry-Almond Granola


Ingredients:
old fashioned oats, sweetened flaked coconut, pecan halves, cranberry juice cocktail, brown sugar, ground cinnamon, ground allspice, dried sweetened cranberries

Directions:
"Preheat oven to 325 degrees F.  Spray a heavy large-rimmed baking sheet with nonstick cooking spray.  Combine oats, almonds, coconut, and pecans in a large bowl.  Combine cranberry juice concentrate, brown sugar, oil, cinnamon and allspice in a medium saucepan.  Bring to a boil, whisking until sugar dissolves.  Pour hot syrup over oat mixture; stir to coat evenly.  Spread mixture out on prepared pan.  Bake until golden brown at edges, about 20 minutes.  Add dried cranberries, using metal spatula, stir to blend.  Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer.  Cool completely on baking sheet.  Store in airtight container at room temperature."
Tamagoyaki With Green Onions and Ham


Ingredients:
eggs, sugar, soy sauce, green onions, ham

Directions:
Beat eggs, sugar & soy in a bowl.
Spray your tamagoyaki pan with non-stick spray. Heat your pan over low heat.
Pour in a third of beaten eggs, making sure to cover entire surface of pan.
Once egg sets slightly, add a couple of pieces of green onion and ham(if either ham or green onion is too long, then trim]. Start rolling egg by lifting up end farthest away from you and roll towards you slowly. Add more egg, making sure to lift existing roll to make sure egg mixture gets underneath. When egg is slightly set, add more ham and green onions and roll again.  Repeat steps one last time. It is no problem if you run out of ham and/or green onions,  as long as they are in the 1st and 2nd roll it will be enough.
Irish Soda Bread and Whiskey Butter
Category: bread
By Kerri Klein

An old family recipe that gets rave reviews!

Ingredients:
1 cup raisins
½ cup whiskey
3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel  (Optional)
1 tablespoon caraway seeds  (Optional)
1 ⅓ cups buttermilk
¼ cup butter, melted
½ cup butter at room temperature

Directions:
Place raisins in a small bowl; pour in whiskey and allow to soak overnight. The next day, drain raisins and reserve the leftover whiskey. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir drained raisins, orange peel, and caraway seeds into dry ingredients. Beat in buttermilk and 1/4 cup melted butter to make a thick batter. Transfer batter to prepared casserole dish. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 25 mins
Yields: 1 loaf

Calories: 321.4
Fat: 12.2 g
Saturated fat: 7.5 g
Carbohydrates: 43.8 g
Sugars: 16.9 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Cholesterol: 31.6 mg
Sodium: 480.5 mg
Pepperoncini and Shredded Beef


Ingredients:
boneless beef roast, water, mozzarella cheese

Directions:
Place all ingredients in crockpot and cook on low for 7-10 hours.
Once roast is falling apart, remove roast and shred in a large bowl.
Skim out pepperoncinis and add to the shredded roast.
Reserve the au jus liquid.
Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven.
Place shredded roast and pepperoncini( about a cup] on one half of roll and 1/2 cup shredded cheese on other half.
Put back on oven to melt cheese.
Pour au jus liquid into individual cups for dipping.
Serve.
Lemon Poppy Seed Cake
Category: desserts
By Jasmine Starr

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Ingredients:
2 ¼ cups white sugar
1 cup unsalted butter, softened
4  eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously. Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract. Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 fluted tube cake

Calories: 538.7
Fat: 24 g
Saturated fat: 12.8 g
Carbohydrates: 74.7 g
Sugars: 47.5 g
Dietary fiber: 1.9 g
Protein: 8.3 g
Cholesterol: 124.2 mg
Sodium: 262.1 mg
Honey Lemon Tea
Category: drinks
By COOKIN*KTH

This is my favorite tea, my dad used to make it for me all the time. It is a sweet and sour tea. You taste the honey and then the lemon! YUM,YUM,YUM! Great for soothing sore throats!

Ingredients:
1 cup water
2 teaspoons honey
1 teaspoon fresh lemon juice
1 teaspoon white sugar, or to taste

Directions:
Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.

Prep time: 1 min
Cook time: 2 mins
Total time: 3 mins
Yields: 1 Serving

Calories: 62.9
Carbohydrates: 16.9 g
Sugars: 16.6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 0.7 mg
Yellow Squash and Stuffing Casserole


Ingredients:
sour cream, Pepperidge Farm Herb Stuffing, onion, butter, butter, margarine, salt, pepper, cheddar cheese

Directions:
Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
Drain well.
Mix in soup, sour cream, salt and pepper.
Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
Bake in a 350-degree oven for 30 minutes, until golden brown.
Braised Chicken Legs With Olives and Tomatoes


Ingredients:
extra virgin olive oil, extra virgin olive oil, chicken legs, onion, garlic cloves, whole tomatoes, dry white wine, fresh rosemary, kalamata olive

Directions:
In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.
Sarah's Corn Dip


Ingredients:
mayonnaise, sour cream

Directions:
Mix all ingredients together and let chill to blend flavors about 2 hours.  (If you like it spicier, don't drain the jalapeno's at all].
Serve with Frito's scoops.  Makes a lot so invite friends!
Cook time = chill time.
Lemon Souffle Pancakes


Ingredients:
eggs, low fat cottage cheese, ricotta cheese, canola oil, sugar, salt, fresh lemon juice, fresh lemon zest, baking powder, all-purpose flour

Directions:
In a bowl, beat the egg whites until stiff but not dry.
Reserve.
In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using], baking powder, and flour and blend until smooth.
Fold in the egg whites.
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
Serve hot with your favorite toppings.