Ingredients Jump to Instructions ↓

  1. 1 1/3 c Flour

  2. 2 tb Sugar

  3. 3 ts Baking powder

  4. 3/4 ts Salt

  5. 1 Egg, slightly beaten

  6. 1 1/4 c Milk

  7. 3 tb Oil

  8. Sift flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center. In a small bowl blend together the egg, milk and salad oil. Beat with a whisk or rotary beater until smooth. Slowly heat griddle. Grease it lightly if necessary. Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle). Add liquid ingredients all at once to the flour mixture. Beat with a rotary beater until smooth. Pour batter by the 1/4 cupful onto the griddle. Don't crowd pancakes, or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown. (The top will start to stop looking shiny.) Turn pancakes only once. Serve immediately with plenty of butter and syrup.


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