• Prep Time:
  • Cooking Time:
  • Serves: 9 Pancakes

Pancakes

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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

 Directions

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.


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