|
|
Pancakes Recipe |
||
|
|
||
|
Ingredients: 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 beaten egg 1 cup milk 1 tablespoon cooking oil
Method
Stir together flour, granulated sugar, baking powder, and 1/2 teaspoon salt. Combine egg, milk, and oil; add all at once to flour mixture, stirring till blended but still slightly lumpy. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake. Cook till golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about eight 4-inch pancakes or about 30 dollar-size pancakes.
Buttermilk Pancakes:Prepare Pancake batter as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the flour mixture; substitute 1 1/3 cups buttermilk or sour milk for the 1 cup milk. Add additional buttermilk to thin the batter, if necessary. Makes about 10 pancakes.
Buckwheat Pancakes:Prepare Pancake batter as above, except substitute 3/4 cup whole wheat flour and 1/2 cup buckwheat flour for the 1 1/4 cups all-purpose flour, and substitute 2 tablespoons brown sugar for the granulated sugar. Increase milk to 1 1/4 cups. Makes 8.
Per serving(1/16 of serving): 269 calories, 5 g protein, 49 g carbohydrates, 7 g fat, 140 mg sodium |
||
|
|