| 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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