Favorite Sweet Milk Pancakes

Recipe by Laura2of7
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 1 14
    cups milk
  • 2
    tablespoons oil (any light-flavored vegetable oil)
  • 1
    teaspoon sugar
  • 12
    teaspoon salt
  • 1 14
    cups flour
  • 1 12
    teaspoons baking powder (See note.)
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DIRECTIONS

  • In a medium bowl, beat the egg well with a fork or whisk.
  • Whisk in milk and oil
  • Add sugar and salt; whisk until well combined.
  • Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
  • Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
  • Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
  • As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
  • Serve immediately or keep warm, covered, in a very low oven until ready to serve.
  • *Note: If batter has to stand a long time, add a little extra baking powder.
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