Betty Crocker Pancakes

Directions

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

For thinner pancakes:

Stir in additional ¼ cup milk.

Grease heated griddle if necessary. (To test if your pan or griddle it hot enoguh, sprinkle with a few drops water. If the water droplets skitter around, the heat is just right.)

For each pancake:

Pour about 3 tablespoons 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.

Makes about nine 4-inch (10 cm) pancakes; about 100 calories per pancake.

Blueberry Pancakes

Stir in ½ cup fresh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes

Substitute ½ cup buckwheat flour and ½ cup whole wheat flour for the all-purpose flour.

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

Buttermilk Pancakes

Substitute 1 cup (250ml) of buttermilk for the milk.

Decrease baking powder to 1 teaspoon and beat in ½ teaspoons baking soda. 10 pancakes.

Ham Pancakes

Omit the sugar. Stir in ⅓ to ½ 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 you are using self-rising flour, omit baking powder and salt.

Source: Betty Crocker's Cookbook, 6th Edition