Pancakes

OK. This is just a basic pancake recipe, but I use it all the time, so it deserves a place in the book. The recipe comes from Better Homes & Gardens.

You can always serve these with syrup, of course (pure Vermont maple syrup being the best option), but there are other options. I like to sprinkle chocolate chips over the pancake batter as soon as I pour the batter on the griddle. Alternatively, try spreading Trader Joe’s Cookie Butter over hot pancakes.

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

1 cup milk

2 tablespoons oil

1. In a medium bowl, mix together the flour, sugar, baking powder and salt.
2. In a small bowl, combine the egg, milk and oil.
3. Add egg mixture all at once to flour mixture. Stir just til moistened. (Batter should be a bit lumpy.)
4. For standard size pancakes, pour about 1/4 cup batter on a lightly greased griddle on medium heat. Turn when pancakes have bubbly surface. Cook for another minute or two on the other side.