Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Flour
1 tb Sugar
1/2 ts Salt
2 1/4 ts Baking powder
1/2 c Buttermilk
2/3 c Milk
1 Egg -- beaten
2 tb Cooking oil
Oil for pan
1/2 c Milk -- as needed for
thinning
SIFT TOGETHER THE FLOUR, sugar, salt and baking
powder. Beat together the buttermilk, milk, beaten egg
and oil. Pour the liquid into the dry ingredients and
stir until well mixed. A few small lumps in the
mixture will cook out. The first pancake is a test
pancake. The batter should be thin for pancakes, so
thin the batter if necessary with milk (not
buttermilk). The pan should be lightly oiled and hot
enough to make a sprinkling of water dance, not just
sit and sizzle. Ladle about 1/8 cup of the batter into
the hot pan. When the top of the pancake is full of
bubbles and the bottom is golden, turn the pancake.
Cook on the second side until done.
