Cooking Recipe Pancakes (Crocker)
Recipe Ingredients
Directions
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 tb 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.
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 ts whole bran or wheat germ over each pancake
just before turning. 10 pancakes.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.
Decrease baking powder to 1 ts and beat in
1/2 ts baking soda. 10 pancakes.
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.
Source: Betty Crocker's Cookbook, 6th Edition