Betty Crocker Pancakes
This is the recipe for Betty Crocker pancakes, from the 6th Edition Betty Crocker Cookbook.
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 griddle sprink with few drops water. If bubbles skitter around, 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.
Nine 4-inch pancakes; 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 buttermilk for the milk.
Decrease baking powder to 1 teaspoon and beat in ½ teaspoons baking soda. 10 pancakes.
Ham Pancakes: Omit 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 using self-rising flour, omit baking powder and salt.
Source: Betty Crocker's Cookbook, 6th Edition