To turn these into whole-wheat pancakes, use brown sugar and substitute whole-wheat for all-purpose flour. To make blueberry pancakes, add 1⁄2 cup fresh or frozen (thawed and drained) berries to the batter before cooking.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 1 large egg
- 1 cup whole milk
- 2 Tbsp. vegetable oil
- Combine the flour, sugar, baking powder, and salt in a bowl by stirring, then make a well. In a different bowl, beat the egg well and thoroughly combine with the milk and oil. Add the liquid to the flour mixture and stir quickly until just moistened; batter will have some lumps.
- Preheat a greased or buttered griddle or skillet over medium-high heat. Cook pancakes on the hot griddle, using about 1⁄4 cup batter per cake. Cook about 2 or 3 minutes on each side; pancakes are ready to turn when the tops have broken bubbles on the surface and the edges appear dry.