Pancakes/guest chef 1h16

4 Servings

Ingredients

Quantity Ingredient
¾ cup Flour
½ teaspoon Salt
1½ tablespoon Sugar
1 teaspoon Baking powder
1 each Egg
1½ tablespoon Vegetable oil
⅝ cup Milk (we use low-fat)
1½ to 2 minutes. Joanna Pruess GUEST CHEF (EXPT46B)

Directions

SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth. Lightly grease a large skillet or griddle. When hot, ladle the batter onto the griddle.

(Usually, 3 pancakes fit in a large skillet.) Adjust heat to medium-high. When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned. Turn and cook the 2d side until browned, about

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