Sunday, February 26, 2017


(the best; moist & fluffy)
adapted from :  old cookbook that I found in my pantry...

Ingredients :  (yields :  10 pcs)

1 1/4  cups  all-purpose flour
2  tbsp  sugar
2  tsp  baking powder
3/4  tsp  salt
1 1/3  cups  milk
1  egg  grade A/B  -  slightly beaten
3  tbsp  salad oil/vegetable oil
Butter or margarine
Maple or maple-flavor syrup/pancake syrup

Directions :

1.  In a large bowl, mix flour, sugar, baking powder and salt.  Add milk, egg and 3 tablespoons salad oil and stir just until flour is moistened.  (For thicker pancakes, use only 1 cup milk).

2.  Heat griddle or skillet over medium heat until drop of water sizzles (or use electric griddle or skillet); brush lighly with salad oil.  Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and bubbles burst; edges will look dry.  With pancake turner/spatula, turn and cook until undersides are golden; place on warm platter; keep warm.

3.  Repeat until all batter is used, brushing griddle with more salad oil, if necessary; (I use non-stick pan).  Serve pancakes with butter or margarine and syrup or other topping as desired.

No comments:

Post a Comment