Pancakes

Since I haven't posted a recipe on here for awhile, I am going to share with you my master recipe for pancakes. These are simple, unflavoured pancakes, but both chocolate chips and blueberries can successfully be added to the batter. In our house we like to make our pancakes small, about the size of a standard cookie, and we can fit up to six in our frying pan at once. That way we can eat a bunch of pancakes instead of just one that takes up the entire plate. We often eat pancakes for supper with pan-fried ham and scrambled eggs. In our house, I hold the record for trying the most different toppings on these pancakes. I have tried butter, pancake syrup, pure male syrup, peanut butter, molasses, corn syrup, icing sugar, brown sugar, yogurt, Nutella, cinnamon, applesauce, jam, cinnamon sugar, honey, and several combinations of those. They are all quite good.

Pancakes
1 1/2 cups all-purpose flour
1 Tbsp. granulateed sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
2 Tbsp. cooking oil
1 1/2 cups milk

Combine flour, sugar, baking powder and salt in a medium size bowl.
Beat egg slightly in small bowl. Mix in oil and milk. Add to dry ingredients. Stir. A few small lumps in batter are preferable. Add more or less milk to have thicker or thinner pancakes. Pan is ready when drops of water bounce all over it. Drop batter by spoonful onto lightly greased hot pan 380◦F. When bubbles appear and edges begin to dry, turn to brown other side.

Paré, Jean. "Pancakes." Recipe. Muffins and More, Edmonton Alberta: Company's Coming Publishing Limited, 1988. 133.