Prep 5 mins
Cook 3 mins
This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.
- 1 1⁄4 cups flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons salad oil or 2 tablespoons melted shortening
- Sift together flour, baking powder, sugar, and salt.
- Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
- Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
- Makes about 12 dollar size or 8 4-inch pancakes.
There are thousands of pancake receipes out there...stick with this one!
I have made this about 3 times and has become our favorite!! They come out light and fluffy yet crispy on the outside. I heat the oventoaster and keep them in there since I only have one pan. The batter does seem thick but it was just fine without thinning it.
WOW! These turned out to be incredible! They had such a great taste and oh so light. I used sunflower oil as it was all I had and I did have to add more milk as the batter was a bit thick, but other than that, they were simply divine. This is defintely a keeper!