CLASSIC NO BISQUICK BETTY CROCKER PANCAKES

 

1

regular Egg

1

cup All purpose flour

3/4

cup Milk

1

tablespoon Sugar

2

tablespoons Shortening, melted, Or vegetable oil

3

teaspoons Baking Powder

1/2

teaspoon Salt

• 1 1 Egg 1 cup All-purpose flour* 3/4 cup Milk 1 tablespoon Sugar 2 tablespoons Shortening, melted, Or vegetable oil 3 teaspoons Baking powder 1/2 teaspoon Salt
• 2 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 if necessary. (To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tbsp batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and ccok other sides until golden brown. Nine 4-inch pancakes; 100 calories per pancake.
• 3 Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries (thawed and well drained). Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle 1 tsp whole bran or wheat germ over each pancake just before turning. Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 tsp and beat in 1/2 tsp baking soda. Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham. Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. *If using sell=rising flour, omit baking powder and salt.