Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- two tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- two tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, for example butter, walnut syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Directions
Pancake Variations
Preheat oven to 200 levels possess a baking sheet or heatproof platter prepared to keep cooked pancakes warm within the oven. In a tiny bowl, whisk together flour, sugar, baking powder, and salt put aside.
Inside a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture whisk until just moistened (don't overmix a couple of small protuberances are fine).
Heat a sizable skillet (nonstick or cast-iron) or griddle over medium. Fold a piece of paper towel in two, and moisten with oil carefully rub skillet with oiled paper towel.
For every pancake, spoon two to three tablespoons batter onto skillet, using the rear of the spoon to spread batter right into a round (you will be able to fit two to three inside a large skillet).
Prepare until the surface of pancakes possess some bubbles along with a couple of have burst, one to two minutes. Switch carefully having a thin spatula, and prepare until browned around the bottom, one to two minutes more. Transfer to some baking sheet or platter cover loosely with aluminum foil, and warm in oven. Continue more oil and remaining batter. (You will have 12 to fifteen pancakes.) Serve warm, with preferred toppings.
BUTTERMILK: In step one, add 1/2 teaspoon sodium bicarbonate to dry mixture. In step two, switch the milk with low-fat buttermilk.
YOGURT: In step one, add 1/2 teaspoon sodium bicarbonate to dry mixture. In step two, switch the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
WHOLE-GRAIN WITH YOGURT: In step one, switch the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon sodium bicarbonate. In step two, switch the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
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