Title: The Perfect Pancake
Categories: Breakfast Snack
Yield: 3 Servings
| 2 | ts | Baking powder |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 1/2 | c | Flour |
| 2 | | Eggs |
| 1 1/2 | c | Milk |
| 3 | tb | Melted vegetable shortening (margarine can be substituted in |
Sift baking powder, sugar, salt into a bowl. Add eggs, milk and shortening
(shortening can melted in microwave at high for approximately 2.5 minutes).
Mix all ingredients and scrape bowl. Heat fry pan or griddle to medium
high. (Lightly grease pan or griddle with Pam or margarine.) Use 1/4 cup of
batter for each pancake. Cook until bubbles form on the uncooked surface or
the edges become dry. Turn pancake until golden brown on underside and
serve. Option: The amount of milk can be varied to change the thickness of
the pancakes. However, please note that the batter will rise during cooking
so experiment by adding more milk as you cook to the remaining batter on
your first batch. *********** The Pancake: There is rarely anything more
satisfying than good pancakes, possibly because we rely so heavily on egg
dishes for breakfast. Once you have your basic recipe almost anything can
be added for any variation under the sun. Chopped apples, berries, nuts,
even chopped chocolate can grace this simple dish. *********** The Problem:
Most recipes call for a cooling period in the fridge for a number of hours
which forces you to pre)predict what the family wants for the next day's
breakfast or to cut the cooling time and produce pancakes the size and
texture of bar coasters. Many run to Bisquick or Aunt Jemima for a
commercial solution. Here is a batter which will produce better pancakes in
less time, with more fun, to more acclaim, at a greatly reduced cost.