| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast, Brunch, Tried and t |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg |
| 2 |
c |
Flour |
| 1 1/2 |
c |
Skim milk |
| 2 |
tb |
Packed brown sugar; or granulated |
| 4 |
tb |
Vegetable oil |
| 3 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1 1/2 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
|
|
Vegetable oil for cooking |
INSTRUCTIONS
Beat eggs with hand beater in large bowl until fluffy. Beat in remaining
ingredients except vegetable oil for cooking, until smooth (beat by hand).
For thinner pancakes, stir in additional 1 - 2 tablespoons milk. Heat
griddle or skillet over medium heat or to 375. Grease griddle with oil if
necessary. Pour batter onto hot griddle. Cook pancakes until puffed and dry
around edges. Turn and cook other side until golden brown.
NOTES : The original recipe calls for 6 teaspoons of baking powder. All I
had was 3 teaspoons of powder so made the substitution of baking soda and
cream of tartar for the remaining three teaspoons. It produces a very airy
batter and cooks really fluffy pancakes.
Recipe by: Betty Crocker
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G."
<lindag@brunnet.net> on Sep 9, 1997
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