_About 12 pancakes, 4½ inches in diameter_
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, well beaten
1¾ cups milk
⅓ cup oil or melted fat
Heat griddle while mixing batter. When griddle is hot enough, drops of
water sprinkled on it will bounce.
Mix dry ingredients thoroughly. Combine egg with milk and fat. Add to
dry ingredients and stir only until combined. Batter will be lumpy.
For each pancake, pour about ¼ cup batter onto hot griddle. Cook until
edges become slightly dry and bubbles form on top. Turn and brown the
other side.
_Variation_
_Waffles._—Increase eggs to 3. Pour batter into hot waffle iron and
bake until steaming has almost stopped.
NOTE: For a lighter-textured waffle, beat egg whites separately until
stiff but not dry. Fold into waffle batter.