- 9
Ingredients
- 1 egg
- 1 cup all purpose flour
- 2 tbsp vegetable oil
- ¾ cup milk
- 1 tbsp sugar
- 3 tsp baking powder
- ½ salt
Preparation
Step 1
Beat egg with hand mixer until fluffy; beat in remaining ingredients until smooth.
For thinner pancakes, stir in additional ¼ cup milk.
Grease heated griddle if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around, heat is just right.)
Pour about 3 tbsp batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.
(To keep pancakes hot, stack on hot plate with paper towels in between; place on cookie sheet in 250 degree oven)
Makes about 9 4-inch pancakes.
Variations:
Chocolate Chip Pancakes: Double sugar. Add 1 tbsp cocoa and ¼ cup chocolate chips.
Blueberry Pancakes: Stir in ½ cup fresh or frozen blueberries (thawed and well drained).
Applesauce Pancakes: Decrease milk to ½ cup. Beat in ½ applesauce and ¼ tsp cinnamon.