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Pancakes (Basic with variations-see Notes)

Breakfast
Serves6
Prep0:15
Cooking time0:20
Total0:40
Breads

Ingredients

Directions

1.

HEAT lightly greased griddle to 350-375 F.

2.

In medium mixing bowl, STIR together flour, sugar, baking powder, and salt (see Notes).

3.

In smaller bowl, COMBINE egg, milk, and oil (see Note 1).

4.

POUR liquid into dry mix all at once; STIR mixture till blended but slightly lumpy

5.

For "dollar cakes," POUR one large tablespoon of batter for each pancake; for 4" pancakes, POUR 1/4 cup of batter per cake.

6.

TURN when pancakes have a bubbly surface and the edges are slightly dry (turn only once).

1. Option for step 3 for lighter pancakes: SEPARATE yolks and whites; BEAT whites until stiff; FOLD whites into batter. 2. SELF RISING variation: substitute 2 1/2 cups self-rising flour for 2 cups all-purpose flour 3. BUTTERMILK variation: substitute 2 cups buttermilk for 2 cups regular milk, decrease baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. 4. WHOLE WHEAT variation: substitute 1 cup whole wheat flour for 1 cup all-purpose flour.

From Consumer Reports

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 300 Calories; 9g Fat (28.2% calories from fat); 9g Protein; 44g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 404mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.