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| Recipe Name |
Pancakes |
| Category |
Breads & Rolls |
| Servings |
8 to 10 |
| Origin |
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| Ingredients |
1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
2 tbsp cooking oil
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| Instructions |
In mixing bowl, stir together flour, sugar, baking powder, and salt.
In another mixing bowl, combine egg, milk, and cooking oil.
Add flour mixture all at once. Stir mixture til blended but still slightly lumpy.
Pour about 1/4 cup into hot, lightly greased griddle or heavy skillet for standard size pancake or about 1 tbsp batter for dollar size pancake.
Cook til pancakes are golden brown, turning to cook other side when pancakes have bubbly surfaces and slightly dry edges.
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| Variations |
For buttermilk - reduce baking powder to 1 tsp and add 1/2 tsp baking soda to flour mixture. Substitue buttermilk or sour milk for milk. Add additional buttermilk to thin batter if necessary. |
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