Yield: 8 to 10 four-inch pancakes
Ingredients:
1 1/4 cup all-purpose flour
3 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoon cooking oil
Directions:
- In a medium mixing bowl, stir together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Make a well in the center of the dry mixture with the back of your spoon and set aside.
- In another medium mixing, bowl combine the beaten egg, milk, and cooking oil until completely mixed.
- Add the egg mixture all at once to the dry mixture.
- Stir just until moistened (batter should be lumpy).
- Let the batter sit while the griddle preheats.
- Pour about 1/4 cup of batter onto a hot, lightly-greased griddle or heavy skillet.
- Cook over medium heat for about 2 minutes on each side or till the pancakes are golden brown, turning to the second side when pancakes have bubbly surfaces and edges are slightly dry.
- Serve the cooked pancakes warm.
Buttermilk Pancakes
To make homemade buttermilk pancakes, prepare the pancakes as above, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary.