For many years I've been making pancakes from scratch. It's my way of not including sugar and avoid all those preservatives found in a box mix.
This is my favorite pancake recipe, courtesy of
Betty Crocker's Cookbook ~ The Big Red Cookbook!Pancakes
1 large egg
1 cup of all purpose or whole wheat flour
3/4 cup of milk - we use 2% low fat milk
2 tablespoons of vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Butter, margarine or shortening - we use margarine
Beat egg in bowl until fluffy. Beat in remaining ingredients except butter just unit smooth.
Heat griddle or skillet over medium heat or at 375 degrees. Grease your griddle with your choice - butter, margarine or shortening.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancake till bubbly on top, puffed and dry around edges. Turn and cook other side till golden brown.
I recently learned a tip, courtesy of
Good Eats. Use a rack to place your cooked pancakes on. They wouldn't stick to each other or get soggy.
