1 1/3 c Flour
2 tb Sugar
3 ts Baking powder
3/4 ts Salt
1 Egg, slightly beaten
1 1/4 c Milk
3 tb Oil
Sift flour, sugar, baking powder and salt into a mixing bowl. Make a well
in the center.
In a small bowl blend together the egg, milk and salad oil. Beat with a
whisk or rotary beater until smooth.
Slowly heat griddle. Grease it lightly if necessary. Heat until a drop of
cold water bounces on the hot griddle (or follow instructions for your
griddle).
Add liquid ingredients all at once to the flour mixture. Beat with a rotary
beater until smooth. Pour batter by the 1/4 cupful onto the griddle. Don’t
crowd pancakes, or they will be difficult to turn. Bake until pancake is
puffed, the surface is full of bubbles (with just a few beginning to
break), and the underside is golden brown. (The top will start to stop
looking shiny.) Turn pancakes only once. Serve immediately with plenty of
butter and syrup.
Yield: 12 4-inch pancakes.
From
Yields
12 Pancakes