Mom's fluffy pancakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg | |
| 2 | cups | Flour |
| 1½ | cup | Skim milk |
| 2 | tablespoons | Packed brown sugar; or granulated |
| 4 | tablespoons | Vegetable oil |
| 3 | teaspoons | Baking powder |
| ¾ | teaspoon | Baking soda |
| 1½ | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| Vegetable oil for cooking | ||
Directions
Beat eggs with hand beater in large bowl until fluffy. Beat in remaining ingredients except vegetable oil for cooking, until smooth (beat by hand).
For thinner pancakes, stir in additional 1 - 2 tablespoons milk. Heat griddle or skillet over medium heat or to 375. Grease griddle with oil if necessary. Pour batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.
NOTES : The original recipe calls for 6 teaspoons of baking powder. All I had was 3 teaspoons of powder so made the substitution of baking soda and cream of tartar for the remaining three teaspoons. It produces a very airy batter and cooks really fluffy pancakes.
Recipe by: Betty Crocker
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G." <lindag@...> on Sep 9, 1997