| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breads, Crocker |
9 |
Pancakes |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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