| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Breads, Breakfast |
3 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Sugar |
| 1 |
ts |
(scant) baking powder |
| 1 |
|
Egg |
| 1 1/2 |
tb |
Vegetable oil |
| 5/8 |
c |
Low-fat milk |
INSTRUCTIONS
SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and
milk together in another bowl, then stir them into the dry ingredients
until batter is just smooth. Lightly grease a large skillet or griddle.
When hot, ladle the batter onto the griddle. (Usually, 3 pancakes fit in a
large skillet.) Adjust heat to medium-high. When bubbles appear on the
surface of the pancake, usually after 2 to 3 minutes, lift with a spatula
to see that the underside is browned. Turn and cook the second side until
browned, about 1 1/2 to 2 minutes.
Makes 3 Servings (6 4-inch pancakes)
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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