Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup milk
• 2 tablespoons cooking oil

Instructions

1. 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.
2. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake.
3. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
4. 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 batter, if necessary.
5. Buckwheat Pancakes: Prepare as above, except substitute 1/2 cup whole wheat flour and 1/2 cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar.
6. Nutty Orange Pancakes: Prepare 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.
7. Sourdough Pancakes: Prepare as above, except bring 1 1/4 cups Sourdough Starter (see recipe, page 42) to room temperature. Reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the flour mixture. Substitute the 1 1/4 cups room-temperature Sourdough Starter for the 1 cup milk.