Estelle's Best Pancakes
Estelle's Best Pancakes recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
buttermilk
or 1 1/4 cup |
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
buttermilk
or 1 1/4 cup |
|
| 15 | ml |
vegetable oil
|
|
Directions
Sift dry ingredients together.
In a 1-quart bowl, beat egg and add buttermilk and oil.
Pour the wet ingredients over the dry, and whisk gently until just incorporated.
Bake on a hot griddle and serve with real maple syrup.
The amount of milk used depends on the dryness of the flour.
Use your judgment.
