1 Egg
1 c All-purpose flour*
3/4 c Milk
1 tb Sugar
2 tb Shortening, melted, or
-vegetable nil
3 ts Baking powder
1/2 ts Salt
Beat egg with hand beater until fluffy; beat in remaining ingredients just
until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease
heated griddle if necessary. (To test griddle sprinkle with few drops
water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 3 tb batter from tip of large spoon or from
pitcher onto hot griddle. Cook pancakes until puffed and dry around edges.
Turn and ccok other sides until golden brown. Nine 4-inch pancakes; 100
calories per pancake.
Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries (thawed and
well drained).
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole
wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle
1 ts whole bran or wheat germ over each pancake just before turning. 10
pancakes.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease
baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.
Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully
cooked smoked ham.
Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose
flour and packed brown sugar for the granulated sugar.
*If using sell=rising flour, omit baking powder and salt.
Yields
9 Pancakes