My mom's pancakes

4 servings

Ingredients

Quantity Ingredient
2 cups Flour
5 teaspoons Baking powder
2 Eggs
⅔ cup Oil
1 cup Milk; up to /2-2

Directions

In honor of my mother's yahrzeit, here's her recipe for pancakes. They're great all year long, especially in winter! Source: Ida Gardner

Serving size: 4 people or 2 very hungry ones Optional:

1. Add ¼ tsp. cinnamon and 1 tbsp. maple syrup 2. Fold in chocolate chips or fresh blueberries or chopped apples or banana slices before mixing everything together.

Method: Mix the ingredients in the order given while you heat the griddle.

When a few drops of water sizzle when dropped on the griddle, you're ready to pour roughly a ¼-cup of batter per pancake. When the pancakes start to form bubbles, try lifting them. If they lift easily, then turn them over and watch how they rise. Take a peek at the bottoms, and if they look like a nice color, remove them from the griddle and serve.

Variations: 1½ c. white flour, ½ c. wheat flour instead of all white flour egg substitute or 2 egg whites per egg instead of whole eggs skim milk instead of whole or even 2% milk Posted to JEWISH-FOOD digest by Sandy Loeffler <aa2690@...> on Jan 18, 1997, converted by MM_Buster v2.0l.

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