Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ cup | Flour |
½ teaspoon | Salt |
1½ tablespoon | Sugar |
1 teaspoon | Baking powder |
1 each | Egg |
1½ tablespoon | Vegetable oil |
⅝ cup | Milk (we use low-fat) |
1½ to | 2 minutes. Joanna Pruess GUEST CHEF (EXPT46B) |
SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth. Lightly grease a large skillet or griddle. When hot, ladle the batter onto the griddle.
(Usually, 3 pancakes fit in a large skillet.) Adjust heat to medium-high. When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned. Turn and cook the 2d side until browned, about