Friday, October 10, 2008

Pancakes



Ingredients:
1 large egg
1 cup all purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Butter, stick margarine or shortening
Directions:
1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375 (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.
The Results:
I changed some things about these pancakes. I added another teaspoon of sugar. I added 3 tablespoons more of milk. We like our pancakes thinner. At first they were too thick and didn't even bubble on top so I thinned it out. They turned out perfect and my husband loved them. I got the recipe out of my Betty Crocker Cookbook.

4 comments:

Lisa said...

These look like perfect pancakes.

HoneyB said...

Every Sunday morning I have to make either pancakes or french toast for Grumpy! Looks yummy!

Pam said...

I make pancakes every Saturday morning for my kids. I usually use bisquick but this recipe sounds delicious and simple. Great photos!

Deborah said...

I love pancakes on the weekends! Actually, I love pancakes anytime!!