BASIC PANCAKES AND VARIATIONS

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons sugar
2 eggs
2 Tablespoons butter or margarine, melted
1 1/2 cups buttermilk or sour milk

In a medium bowl, mix flour, baking powder, salt, and sugar.

In a small bowl, beat eggs, milk, and butter or margarine. Add to flour mixture. Allow to stand abut 5 minutes.

Pour by spoonfuls onto hot lightly greased skillet or griddle. Cook until bubbles break on top. Turn and cook until underside is golden.

VARIATIONS:
Apple Pancakes: Add 1 cup finely chopped, peeled apple

Bacon Pancakes. Add 3/4 cup cooked, drained & crumbled bacon.

Banana Pancakes. Add 1 large or 2 small chopped bananas.

Blueberry Pancakes. Add 1 cup fresh or frozen blueberries.

Chocolate Pancakes. Increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate.

Nut Pancakes. Add 1/4 cup chopped peanuts, pecans, walnuts or filberts.

Pineapple Pancakes. Add 1 cup crushed pineapple, well drained.

Whole Wheat Pancakes. Substitute 1 cup whole wheat flour for 1 cup white flour.

Makes 15 pancakes
Source: What's for Breakfast (Nitty Gritty cookbooks) by Mary Anne Bauer