3/4 c All-purpose flour
1/2 ts Salt
1 1/2 tb Sugar
1 ts (scant) baking powder
1 Egg
1 1/2 tb Vegetable oil
5/8 c 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 1 1/2 to 2 minutes.
Makes 3 Servings (6 4-inch pancakes)
JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK
From
Yields
3 Servings