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Listed in: Breakfast
Dry Ingredients:
1 cup all purpose flour
1/2 tsp salt
2 tbs. sugar or sweetener (Splenda)
2 1/2 tsp. Double-Acting Baking Powder
Wet Ingredients:
1 large egg
3 tbs. Cooking Oil
3/4 cup milk
Preheat a griddle until water dripped onto it dances. Whisk together the dry ingredients in a large bowl. IN a separate bowl, whisk together the egg and oil. Add the milk. Combine the dry ingredients to the wet and whisk until everything is blended together. There should be small lumps in the batter. This is ok. They will disappear as the pancakes are cooked. Do not over mix as that will toughen the end product.
Lightly oil the griddle. Wipe off any excess oil with a paper towel. If you like your pancakes with a slightly crispy edge, use butter instead of oil, and leave on the pan.
Spoon three tbs. of batter onto the griddle and cook over medium heat until the pancake edges just begin to lift and bubbles form on top. Carefully flip and cook for another half minute more. Serve piping hot straight from the pan with syrup or jelly and some good Neville's Bacon or Breakfast Sausage.
From the kitchen of Bob Flowers
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