Pancakes (crocker)

Yield: 9 Pancakes

Measure Ingredient
1 \N Egg
1 cup All-purpose flour*
¾ cup Milk
1 tablespoon Sugar
2 tablespoons Shortening, melted, or vegetable nil
3 teaspoons Baking powder
½ teaspoon Salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional ¼ cup milk. Grease heated griddle if necessary. (To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tb batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and ccok other sides until golden brown. Nine 4-inch pancakes; 100 calories per pancake.

Blueberry Pancakes: Stir in ½ cup fcesh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes: Substitute ½ cup buckwheat flour and ½ cup whole wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle 1 ts whole bran or wheat germ over each pancake just before turning. 10 pancakes.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.

Decrease baking powder to 1 ts and beat in ½ ts baking soda. 10 pancakes.

Ham Pancakes: Omit sugar. Stir in ⅓ to ½ cup ground or cut-up fully cooked smoked ham.

Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

*If using sell=rising flour, omit baking powder and salt.

Source: Betty Crocker's Cookbook, 6th Edition

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