- 1 cup milk
- 1 medium egg
- 1 tablespoon oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups flour
Get out a medium sized bowl. Measure in
the milk, egg, oil and sugar. Beat well with
a fork or wire whisk. Add the salt, baking
powder and flour. Beat again, mixing until
the batter is smooth. Cook on a hot, well
oiled griddle or skillet. I use about 1/4
cup of batter per pancake. I heat up my iron
skillet over medium-high heat, and melt a
spoonful of margarine or bacon grease in it.
When the fat is almost smoking, I drop in
about 1/4 cup of batter. Sometimes I cook
two at a time, in the same pan. The pancake
will settle down and cook. As it cooks,
little bubbles will form around the edges of
the pancake. The top will begin to dry out a
little too. When the top is beginning to dry
out, and the surface has plenty of bubbles
on it, turn the pancake and cook the other
side. Brown it well, and lay it in a plate.
Repeat until all of the batter is used up. I
usually cook double this recipe on Saturday
mornings. My crew has a big appetite. The
recipe as it is written will serve 4 people
with average appetites. Doubled, it will
serve 6 starving teenagers. Serve with
margarine, Pancake Syrup and fresh or canned
fruit and milk.
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