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Print this Recipe    Pancakes 21

Pancakes

1 egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 tsp baking powder
1/4 tsp salt
margarine, butter, or shortening (for pan)

Beat egg with hand beater in medium bowl until fluffy. Beat in
remaining ingredients except margarine just until smooth. For
thinner pancakes stir in an additional 1 to 2 tablespoons milk
(left alone, this recipe yields nice fat fluffy pancakes). Heat
griddle or skillet over medium heat or to 375F. Grease griddle with
margarine if necessary. (To test griddle, sprinkle with a few drops
of water. If bubbles skitter around, heat is just right.)

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook
pancakes until puffed and dry around edges. Turn and cook other
sides until golden brown.

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