Favorite Sweet Milk Pancakes
photo by Boomette
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
8 5-inch pancakes
ingredients
directions
- In a medium bowl, beat the egg well with a fork or whisk.
- Whisk in milk and oil
- Add sugar and salt; whisk until well combined.
- Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
- Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
- Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
- As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
- Serve immediately or keep warm, covered, in a very low oven until ready to serve.
- *Note: If batter has to stand a long time, add a little extra baking powder.
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