Yield: 3 Servings
|¾ cup||All-purpose flour|
|1 teaspoon||(scant) baking powder|
|1½ tablespoon||Vegetable oil|
|⅝ cup||Low-fat milk|
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 second side until browned, about 1½ to 2 minutes.
Makes 3 Servings (6 4-inch pancakes) JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK