Yield: 9 Pancakes
|1 cup||All-purpose flour*|
|2 tablespoons||Shortening, melted, or vegetable nil|
|3 teaspoons||Baking powder|
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