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1
Beat egg with hand beater until fluffy; beat in remaining ingredients just until mixed.
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2
For thinner pancakes, stir in additional 1/4 cup milk.
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3
Grease heated griddle if necessary.
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4
(To test griddle sprink with few drops water.
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5
If bubbles skitter around, heat is just right.)
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6
For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.
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7
Cook pancakes until puffed and dry around edges.
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8
Turn and cook other sides until golden brown.
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9
Nine 4-inch pancakes; 100 calories per pancake.
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10
Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).
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11
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour.
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12
Use 1 cup milk.
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13
If desired, sprinkle 1 teaspoon whole bran or wheat germ over each pancake just before turning.
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14
10 pancakes.
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15
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.
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16
Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoons baking soda.
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17
10 pancakes.
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18
Ham Pancakes: Omit sugar.
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19
Stir in 13 to 1/2 cup ground or cut-up fully cooked smoked ham.
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20
Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
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21
If using self-rising flour, omit baking powder and salt.
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22
Source: Betty Crocker's Cookbook, 6th Edition
