Submitted By: ajhg
Active Time: 15 minutes Total Time: 20 minutes
Serves: 4
This recipe (derived from a recipe in the Better Homes and Gardens New Cook Book) makes approximately eight 3" pancakes. For fluffier pancakes, I find using half a cup of yogurt in place of half a cup of milk works well. For banana pancakes, beat in one ripe banana with the egg mixture.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup whole milk
- 2 tablespoons cooking oil, plus more for frying
Instructions
Combine flour, brown sugar, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture, and set aside.
In another bowl, beat the egg until consistent, then add milk and 2 tablespoons oil.
Add egg mixture all at once to well in the center of flour mixture. Stir until just moistened. Batter should be lumpy. Let sit for at least 3 minutes.
Heat approx. 1 teaspoon oil to skillet or griddle over medium heat. Add 1/4"" cup of batter to preheated pan, forming a 3"" circle. Cook for approximately 2 minutes, or until edges begin to turn brown and center of pancake is bubbly. Flip and cook for 2 additional minutes.
