Daughter dearest just got back from a 3 week vacation to visit a former neighbor. She had a good time and was able to experience humidity first hand. Funny how Seattle looks really good right now.
This morning they were discussing pancakes and how there was a dearth of experience and recipes between them. In order to keep breakfasts happy, I’ll supply the one I use, which is always favorably received. I recall my nephew saying I made the best pancakes, which is something, because his mother is an excellent cook!
PancakesAdapted from the Betty Crocker cookbook, © 1978, 1969
- 1 egg
- 1 cup all-purpose flour
- 3/4 cup milk
- 2 T shortening, melted or vegetable oil (I prefer the vegetable oil or melted butter)
- 1 T sugar
- 1 T baking powder
- 1/2 tsp. salt
Beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, the heat is just right. If you put your batter on a pan which is not hot enough, it won’t brown properly.
Pour about 3 tablespoons batter onto the hot griddle. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown. Serve immediately or keep warm on a cookie sheet in a 250º oven until ready to serve. Makes about nine 4-inch pancakes.