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:!cat %|rctypeset|dpost -y-0.3 >.%.ps
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "WAFFLE-PANCAKE" "M" "9/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "WAFFLES AND PANCAKES" "sweet milk waffles and pancakes"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JB, page 67.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "recipe makes 3 waffles"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
equipped with beater head and large mixing bowl
.IG "" "bowl,"
to hold dry ingredients
.IG "" "small pan,"
for melting butter
.IG "" "electric waffle iron"
or for pancakes, a \fIpancake griddle\fP or \fIsaut\*(e'\fP pan
.sp
.IG "2 cups" "sifted flour"
(or use 2 cups unsifted)
.IG "3/4 tsp" "salt"
.IG "2-1/2 tsp" "double-acting baking powder"
.sp
.IG "1/4 cup" "butter"
.sp
.IG "2" "eggs,"
at room temperature
.sp
.IG "1-1/2 cups" "milk"
.IG "1/3 cup" "sugar"
.IG "1 tsp" "vanilla extract"
.sp
.IG "" "butter,"
\ \fIwarm maple syrup\fP, and \fIsugar\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Sift, or just measure without sifting,
the flour, salt, and baking powder into a bowl.
.SK 2
Put the butter on to melt in a small pan at low heat, @1-2.
.SK 3
Beat the eggs until light and lemon-colored, KAB@4.
.SK 4
Mix with the eggs, KAB@2, the milk, and then the sugar and vanilla.
.SK 5
Gradually mix in the dry ingredients, KAB@2, 
and blend until smooth.
Finally mix in the melted butter.
.SK 6a
Heat the waffle iron at high.
When hot, add 8 oz ladle of batter.
Cook until delicately brown (steaming almost stopped).
Serve half or quarter waffles.
Have butter, warm maple syrup, and sugar on table.
.SK 6b
Similarly for pancakes.
Heat pan over medium-high heat (@7.5) for quick cooking of pancake,
or use slightly lower heat (@6) to ensure lighter color of pancake.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour preparation.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
