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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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I actually got this recipe from Better Homes & Gardens, but had to change it for my husband and daughter, as one is lactose intolerant, and the other allergic to milk. But both love pancakes, and I hate boxed mixes. Read more . When I discovered this recipe worked just as good with water as it did with milk, I decided it was a keeper. This is a quick and easy recipe, and the pancakes always turn out perfectly! Ingredients:
1 c. flour |
1 tbsp. sugar |
2 tsp. baking powder |
1/4 tsp. salt |
1 beaten egg |
1 c. water |
1 tbsp. oil |
2 tsp. vanilla extract |
Directions:
1. In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil and vanilla. (occasionally I will substitute rum, lemon, blueberry or some other extract for the vanilla) Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about 1/4 C. batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
2. Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly survace and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.
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