Serves: 9
1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375°. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.
*If using self-rising flour, omit baking powder and salt.
TIP: Pancakes are ready to turn when they are bubbly on top, puffed and dry around edges.
NUTRITION FACTS: 1 Pancake: Calories 110 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 25mg Sodium 250mg Carbohydrate 13g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 12% Iron 4% DIET EXCHANGES: 1 Starch 1/2 Fat
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. Add 1/2 teaspoon baking soda.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pancakes recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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