Pancakes
Pancakes recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 ¼ | cups |
milk
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| 296 | ml |
milk
|
|
| 45 | ml |
vegetable oil
|
|
Directions
Sift flour, sugar, baking powder and salt into a mixing bowl.
Make a well in the center.
In a small bowl blend together the egg, milk and salad oil.
Beat with a whisk or rotary beater until smooth.
Slowly heat griddle.
Grease it lightly if necessary.
Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle).
Add liquid ingredients all at once to the flour mixture.
Beat with a rotary beater until smooth.
Pour batter by the ¼ cupful onto the griddle.
Don't crowd pancakes, or they will be difficult to turn.
Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown.
Turn pancakes only once.
Serve immediately with plenty of butter and syrup.
