Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 c All-purpose flour*
3/4 c Milk
1 tb Sugar
2 tb Shortening, melted, or
-vegetable nil
3 ts Baking powder
1/2 ts Salt
Beat egg with hand beater until fluffy; beat in
remaining ingredients just until smooth. For thinner
pancakes, stir in additional 1/4 cup milk. Grease
heated griddle if necessary. (To test griddle sprinkle
with few drops water. If bubbles skitter around, heat
is just right.)
For each pancake, pour about 3 tb batter from tip of
large spoon or from pitcher onto hot griddle. Cook
pancakes until puffed and dry around edges. Turn and
ccok other sides until golden brown. Nine 4-inch
pancakes; 100 calories per pancake.
Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen
blueberries (thawed and well drained).
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour
and 1/2 cup whole wheat flour for the all-purpose
flour. Use 1 cup milk. If desired, sprinkle 1 ts 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 ts and beat in
1/2 ts baking soda. 10 pancakes.
Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 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.
