- 2 eggs
- 2 cups all-purpose flour
- 2 3/4 cups milk -- * see note
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle if necessary.
Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 18 four inch pancakes.
Serving Ideas : Serve immediately with warm maple syrup or fresh fruit.
NOTES : *Add or decrease milk as necessary to obtain desired batter consistency. The amount of milk used in this recipe will make thin pancakes. Must use heated griddle. Must cook for 30 to 45 seconds on medium to medium high heat before flipping.
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