Try this classic recipe and the tasty variations below!
1 cup Hodgson Mill white flour
1 tablespoon sugar
2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk, and cooking oil; add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
For each standard-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet (for dollar-size pancakes use about 1 tablespoon batter).
Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-size pancakes.
Buttermilk Pancakes: Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to flour mixture. Substitute buttermilk or sour milk for milk. Add additional buttermilk to thin the batter, if necessary.
Buckwheat Pancakes: Prepare as above, except substitute 1/2 cup Hodgson Mill whole wheat flour and 1/2 cup Hodgson Mill buckwheat flour for the all-purpose flour. Substitute brown sugar for the sugar.
Nutty Orange Pancakes: Prepares as above, except add 1/2 teaspoon baking soda and 1/2 teaspoon ground cinnamon to the flour mixture. Substitute orange juice for the milk. Fold 1/2 cup finely chopped nuts into the batter.