Pancakes With Variations Recipe - Cooking Index
Pancakes With Variations Recipe - Cooking Index
| 1 | Egg | |
| 1 cup | 62g / 2.2oz | All-purpose or whole-wheat flour |
| 3/4 cup | 177ml | Milk |
| 1 tablespoon | 15ml | Sugar (white or brown) |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 tablespoon | 15ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
This recipe yields about 10 (4-inch) pancakes. Recipe can be doubled.
Variations:
u Fruited Pancakes: Stir in 1/2 cup fresh or frozen (thawed and drained) berries or chopped fruit such as bananas, apples, peaches or pears.
u Crunch Pancakes: Stir in 1/2 cup chopped nuts, trail mix or granola.
u Cinnamon-Oatmeal Pancakes: Substitute 1/2 cup quick-cooking oats for 1/2 cup flour. Stir in 1/2 teaspoon ground cinnamon with the flour.
u Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup all-purpose flour.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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