Pancakes
Recipe By : Betty Crocker

1 Egg
1 cup All-purpose flour*
3/4 cup Milk
1 TBS Sugar
2 TBS Shortening, melted, or -vegetable oil
3 tsp Baking powder
1/2 tsp Salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle if necessary. (To test griddle sprinkle with few drops water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 3 tb batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and ccok other sides until golden brown.
Nine 4-inch pancakes; 100 calories per pancake.

Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle 1 ts whole bran or wheat germ over each pancake just before turning. 10 pancakes.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.

Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham.

Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

*If using self rising flour, omit baking powder and salt.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.