Yield: six 4-5" pancakes.
1 tsp. baking powder
1/4 tsp. salt
1 Tbs. sugar
1 egg
2 Tbs. oil
1 scant cup milk
Mix together flour, baking powder, salt, and sugar in a medium bowl.
Mix together egg, oil, and milk in a small bowl; add to dry ingredients. Stir until blended.
Cook in 1/4 cup amounts in a skillet over medium heat.
Notes:
- A "scant cup" is just barely under a cup. If you don't like your pancakes quite so thick, add more milk. I tend to use probably 1 1/4 cups.
- The recipes calls for cooking these over medium-high heat, but whenever I've tried that, I've ended up overcooking the outside while the middle is left gooey. Not good for pancakes. You may want to experiment with the heat you cook these over. Also know that the first pancake will look totally different from all the rest--it won't get as dark.
- This recipe is from a food storage cookbook that I don't know the name of.
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