Betty Crocker Pancakes

Beat egg with hand beater until fluffy; beat in remaining ingredients just until mixed.

For thinner pancakes, stir in additional 1/4 cup milk.

Grease heated griddle if necessary. (To test griddle sprink with few drops water. If bubbles skitter around, heat is just right.)

For each pancake, pour about 3 tb batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges.

Turn and cook other sides until golden brown.

Nine 4-inch pancakes; 100 calories per pancake.

Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour.

Use 1 cup milk. If desired, sprinkle 1 ts whole bran or wheat germ over each pancake just before turning. 10 pancakes.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.

Decrease baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.

Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham.

Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

If using self-rising flour, omit baking powder and

salt.

Source: Betty Crocker's Cookbook, 6th Edition