Go Back
–+ servings
Print

Pancakes

Course Breakfast, Pancakes, French Toast & Waffles
Servings 9 small pancakes

Ingredients

  • 1 egg
  • 3/4 cup milk or buttermilk
  • 2 tbs butter melted
  • 1 cup flour
  • 1 tbs sugar or 1/2 tsp honey or molasses
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions

  • Beat egg until fluffy.
  • Add milk and melted margarine.
  • Add dry ingredients and mix well.
  • Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  • The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.

Notes

To insure even cooking: Immediately after flipping, give the pancake one press down, then leave alone until it rises in the center. Check underside for color, it should be a golden brown
The only way these could be better is if you used some buttermilk in place of the milk. Use all of the baking powder and let the batter sit for 10-15 minutes, you will have an airy piece of breakfast heaven.