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Ingredients
- 5/8 c Low-fat milk
- 1 1/2 tb Vegetable oil
- 1 Egg
- 1 ts (scant) baking powder
- 1 1/2 tb Sugar
- 1/2 ts Salt
- 3/4 c All-purpose flour
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Directions
Yield: 3 Portionen
SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth. Lightly grease a large skillet or griddle. When hot, ladle the batter onto the griddle. (Usually, 3 pancakes fit in a large skillet.) Adjust heat to medium-high. When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned. Turn and cook the second side until browned, about 1 1/2 to 2 minutes.
Makes 3 Servings (6 4-inch pancakes)
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
Weitere Informationen zur Kategorie Breads.
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