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Ingredients
- 1 1/3 c. Flour
- 2 Tbsp. Sugar
- 3 tsp Baking pwdr
- 3/4 tsp Salt
- 1 x Egg, slightly beaten
- 1 1/4 c. Lowfat milk
- 3 Tbsp. Oil
Method
- Sift flour, sugar, baking pwdr and salt into a mixing bowl.
- Make a well in the center.
- In a small bowl blend together the egg, lowfat milk and salad oil.
- Beat with a whisk or possibly rotary beater till smooth.
- Slowly heat griddle.
- Grease it lightly if necessary.
- Heat till a drop of cool water bounces on the warm griddle (or possibly follow instructions for your griddle).
- Add in liquid ingredients all at once to the flour mix.
- Beat with a rotary beater till smooth.
- Pour batter by the 1/4 cupful onto the griddle.
- Do not crowd pancakes, or possibly they will be difficult to turn.
- Bake till pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden.
- (The top will start to stop looking shiny.)
- Turn pancakes only once.
- Serve immediately with plenty of butter and syrup.
- Yield: 12 4-inch pancakes.
