Pan"cakes" - Pancakes

1. 1

   In a small bowl, with a hand mixer, use the wire whisk attachment and whip the egg on medium speed, or until it gets bubbly and fluffy.

2. 2

   (Careful not to overbeat) Do NOT skip this step and whisk it by hand.

3. 3

   Add the rest of the wet ingredients and mix just until blended.

4. 4

   In another small bowl, mix dry ingredients until well blended.

5. 5

   Combine wet and dry ingredients and stir with a fork just until there are no large lumps (batter with be thick and still have small lumps.

6. 6

   do not overmix).

7. 7

   Pour onto a hot griddle sprayed with cooking spray, over low-med heat and cook until they're bubbly on top and the edges are dry.

8. 8

   Turn and cook until they reach desired doneness.

9. 9

   (Remember the second side browns more slowly).

10. 10

    NOTE: If you'd prefer to make buttermilk pancakes, Substitute 1 cup of buttermilk for the 3/4 cup of milk, decrease baking powder to 1 teaspoons and add 1/2 teaspoons baking soda.

* Per serving · 4 servings · Values may vary.

No additional tips available.