1 1/4 cup flour, sifted 1 TBS baking powder 1 TBS sugar 1/2 tsp salt 1 egg, beaten 1 cup milk 1 1/2 TBS oil
Sift flower with baking powder, sugar, and salt. Combine egg, milk, and oil. (Note: It's a general rule of thumb that you can decrease the oil in a recipe by one-third--the oil in this recipe has already been decreased from the original recipe!) Add wet ingredients to dry ingredients. Spray cooking spray onto hot griddle or skillet. Drop better from a large soup spoon onto hot griddle or skillet. I set the heat under my skillet to just a hair below medium. Using a large soup spoon, the pancakes will be smaller, about 1 to 2 inches across. Bake until top is bubbly and underside is browned (about 2 minutes). Turn and bake until underside is browned (about 2 more minutes). Makes about 21 small pancakes, or about 7 larger ones. (For nutritional info, serving size is based on one small pancake. A larger pancake would be about the same as 3 smaller ones.)
I'm not very good at making pancakes but these turned out great! I read the reviews and made modifications: no oil, added vanilla, used egg beaters and skim milk, and I used a cup of fresh blueberries. What a great, filling breakfast. Thanks for the recipe!
It's a great and easy recipe for sure! I added cinnamon which was a delicious touch. I agree that you get less pancakes than the recipe states, you would have to use a soup spoon to get 21. I suggest doubling the batch if you're feeding more than 3 or 4.