Pancakes
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons canola oil
In a medium bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. In another medium bowl combine the egg, milk, and oil. Add this mixture to the dry mixture and stir till just moistened (batter should be lumpy).
Pour 1/4 cup of batter onto a hot, lightly greased skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
Makes 8 - 10 standard-size (4”) or 36-dollar-size (2”) pancakes (8 servings).
Notes
This recipe is from an old copy of Better Homes & Gardens New Cook Book (11th Edition) but since the recipe on the Better Homes & Gardens’ website is the same I have linked it above.
My mother taught me how to make pancakes using this recipe and we used to make pancakes for each other quite often when I lived with her. I think pancakes were one of the first things I learned how to cook. I am writing the recipe here for her since she gave me the BH&G book and the book has been used so much and is so old that it may soon fall apart.
Lately I have been using the pancake recipe from Michael Ruhlman which is similar but uses more flour and results in pancakes that are a little fluffier.
