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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Carol gave this pancake recipe to my mother many years ago. It is very quick and very easy to make. It always pleases our breakfast guests. We serve scrambled eggs with selected fresh fruits. Ingredients:
1 1/2 cups flour |
3 tablespoons baking powder |
3 tablespoons sugar |
1/2 teaspoon salt |
1 1/2 cups milk |
3 tablespoons butter or 3 tablespoons light oil |
Directions:
1. Mix flour, baking powder, sugar and salt together.
2. Separately beat the egg and then add the milk.
3. Stir the egg & milk into the flour mixture to make a batter.
4. Beat the butter/oil into the pancake batter.
5. Lightly oil and heat a fry pan. When hot:.
6. Spoon about 1/4 Cup batter into the fry pan. (Add more if you want larger pancakes).
7. Turn once only - when the upside is well bubbled.
8. ** To keep the pancakes hot until served, as each pancake is cooked, place a pan in a preheated oven on 'low' and place the pancakes in a folded over tea towel.
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