This variant uses self-rising rather than plain flour - the pan shouldn’t be quite as hot…

Prep: 5min; Cook: 10min

Makes nine 4-inch pancakes
1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening

Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingridents except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right).

For each pancake, pour slightly less than 1/4 cup bater from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown

*If using self-rising flour, omit baking powder and salt.

1 Pancake: Calories 100 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 25mg; Sodium 240mg; Carbohydrate 13g Dietary Fiber 0g); Protein

Berry Pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda

Crunchy Pancakes: Stir 1/2 cup coarsely chopped trail mix or chopped nuts into batter

Basic Pancake Batter recipe
Easy Pancakes recipe

Posted in recipes, cooking, food by Lisa - February 6th, 2007 |
Tags: easter, pancakes, recipe

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