Description:

Basic Pancakes with variations

Source:

Peggy

Serves/Makes:4

Ingredients

• 2 cups (475 ml) flour
• 2 cups (475 ml) milk
• 1/4 cup (60 ml) to 1/2 cup (125 ml) cooking oil
• 2 eggs
• 1 tbsp (15 ml) sugar
• 1/2 tsp (2 ml) salt
• 1 tbsp (15 ml) baking powder

Preparation

• Mix all ingredients together.
• Drop by spoonfuls on hot oiled griddle (or waffle iron).
• Cook on medium or medium-low heat (check to see if underside of pancake is getting too brown and turn down heat).
• If making pancakes, turn over when bubbles appear and edge of pancake is golden brown when lifted.
• Serve with syrup of choice.

Comments

Variation #1 Buckwheat Pancakes: Substitute 1 c. buckwheat flour and 1 c. white flour for 2 c. white flour.

Variation #2 Cornmeal Pancakes: Substitute 1 1/2 c. cornmeal and 1/2 cup flour for 2 c. flour.