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Pancakes Recipe

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This recipe for Pancakes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Fray
Added: Saturday, February 21, 2009


1 large egg
1 c all-purpose* or whole wheat flour
3/4 c milk
1 T granulated or packed brown sugar
2 T vegetable oil
3 tsp baking powder
1/4 tsp salt
Margarine or shortening

1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 T milk.

2. Heat griddle or skillet over medium heat or to 375. Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

*If using self-rising flour, omit baking powder and salt.

Makes nine 4-inch pancakes
1 Pancake: Calories 100 (Calories from fat 35); Fat 4g (Saturated 1g); Cholesterol 25mg; Sodium 240mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 3g

Berry Pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda. (When you don't have buttermilk, substitute sour milk: Use the same amount of sour milk as buttermilk. For each 1 cup of sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.)

Crunchy Pancakes: Stir 1/2 cup coarsely chopped trail mix or chopped nuts into the batter.

Preparation Time:
Preparation Time:
5 min




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