The Perfect Pancake
The Perfect Pancake recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 3 | tablespoons |
vegetable shortening
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 45 | ml |
vegetable shortening
melted |
|
Directions
Sift baking powder, sugar, salt into a bowl.
Add eggs, milk and shortening (shortening can be melted in microwave at high for approximately 2½ minutes).
Mix all ingredients and scrape bowl.
Heat fry pan or griddle to medium high.
(Lightly grease pan or griddle with Pam or margarine.)
Use ¼ cup of batter for each pancake.
Cook until bubbles form on the uncooked surface or the edges become dry.
Turn pancake until golden brown on underside and serve.
Option: The amount of milk can be varied to change the thickness of the pancakes.
Serve warm pancakes with whatever you like.
