Ingredients
1. In large bowl, mix first 4 ingredients. In small bowl, beat egg slightly, stir in milk, and 3 tablespoons oil; add to flour mixture and stir just until flour is slightly moistened.
2 Heat skillet or griddle over medium heat until drop of water sizzles. Brush lightly with oil.
3 Pour batter by scant 1/4 cupful onto hot skillet or griddle, making a few pancakes at a time.
4 Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden.
Place on heated platter and keep warm. Repeat brushing skillet with more oil, if needed. Serve with butter and syrup.
Note: I often add a few blueberries, or a cup of mashed banana to this, or chocolate chips. Even a spoonful of fruit jam is nice in the batter.
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons double acting baking powder
- 2/3 teaspoon salt
- 1 egg
- 1 1/3 cups milk. (for thicker pancakes, use only 1 cup of milk)
- salad oil (Don't use olive oil, isn't very good for baking or this type of food)
- butter or margarine
1. In large bowl, mix first 4 ingredients. In small bowl, beat egg slightly, stir in milk, and 3 tablespoons oil; add to flour mixture and stir just until flour is slightly moistened.
2 Heat skillet or griddle over medium heat until drop of water sizzles. Brush lightly with oil.
3 Pour batter by scant 1/4 cupful onto hot skillet or griddle, making a few pancakes at a time.
4 Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden.
Place on heated platter and keep warm. Repeat brushing skillet with more oil, if needed. Serve with butter and syrup.
Note: I often add a few blueberries, or a cup of mashed banana to this, or chocolate chips. Even a spoonful of fruit jam is nice in the batter.
