Pancakes a la Betty Crocker

Prep Time: 5 minutes

Cook Time: 10 minutes
Yield: 9 4-inch pancakes

Ingredients:

1 large egg

1 cup all-purpose* or whole wheat flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar

2 tablespoons vegetable oil

3 tablespoons baking powder

1/4 teaspoon salt

Margarine, butter, or shortening

1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except maragarine (or butter) just until smooth. For thinner pancakes, stir in additional 1-2 tablespoons milk.

2. Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot grddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

*If using self-rising flour, omit baking powder and salt.

1 PANCAKE: Calories: 100 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 25mg; Sodium 240mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 3g

BANANA PANCAKES: This was my own variation of these pancakes. Slice about 1-2 bananas and mix them into your pancake batter. Then just fry as usual. Or, you can drop the slices into the pancake on the pan/griddle. MUSIC TO LISTEN TO: Banana Pancakes, Jack Johnson. Especially on a rainy day.

BERRY PANCAKES: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries, or rasberries into batter.

BUTTERMILK PANCAKES: Substitute 1 cup buttermilk instead of 3/4 milk. Decrease baking powder to 1 tablespoon and beat in 1/2 tablespoon baking soda.

CRUNCHY PANCAKES: Stir 1/2 cup coarsely chopped trail mix or chopped nuts into batter.