This super simple, can't-go-wrong recipe comes from my middle school home ec/cooking class. This was one of the very first things I learned to cook from scratch and has been a family favorite for the two decades since. A little butter, a little syrup, a little pancake heaven.
Ingredients
1 1/4 cup all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup milk (cow's or oat work the best)
1 tsp vegetable oil
Directions
Sift together the flour, sugar, baking powder, and salt in a large mixing bowl.
Combine the egg, milk, and oil in a small bowl. Add all at once to the flour mixture, stirring until slightly lumpy.
On a lightly greased griddle or skillet preheated at medium heat, pour 1/4 cup of the batter (the photo above shows Silver Dollar sized - use a heaping tablespoon to achieve that size). Once bubbles form on the surface and edges become slightly dry (you'll start to see it look like it is separating from the surface of the pan), flip to the other side. Remove when golden brown.
As you continue to pour the batter, the pan's residual heat will be noticeable and the subsequent pancakes probably won't take as long to cook as the first couple rounds.
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