A favorite for Sunday brunch at our house;
makes great waffles too.
- 1 cup flour—can be all purpose, whole wheat or some of each
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- Dash of cinnamon, nutmeg, or both (optional)
- 1 whole egg
- 1 cup milk
- 1/2 teaspoon vanilla (optional)
- 1 tablespoon cooking oil (optional)
Spray 10 inch (25 cm) frypan or skillet with nonstick cooking
spray, then place over medium heat. Combine dry ingredients, then
add egg and liquids, stirring just until combined (a few small
lumps may remain; that’s OK). Pour enough batter into pan to
cover about half the width of the pan; spread out slightly with
spoon. Bake until top is covered with bubbles (about two minutes
or so) and just begins to dry around the edges, then flip with
spatula and bake about half a minute on the other side. Serve
immediately with butter and syrup. Makes four; recipe may be
doubled. Pan may need to be sprayed again each time, before
adding more batter.
- Cornmeal may be substituted for some of the flour; other
grains such as buckwheat will work also. My favorite blend is
all whole grain: 2 parts whole wheat flour to 1 part each cornmeal
and quick (not instant) oatmeal (decrease milk by 1 tablespoon).
- Nonfat dry milk may be used in place of liquid milk. Use
water for the liquid and add 1/3 cup dry milk with the dry
- One of my favorite variations is to substitute fresh apple
juice for the milk. Decrease baking powder to one teaspoon and
add 1/2 teaspoon of baking soda.
- Try adding 2 tablespoons of cocoa, or 1 teaspoon of instant
coffee powder—or both, for that matter! Mocha spice pancakes,
made with my whole grain blend in (1) above plus cocoa, instant
coffee and spices, are a big hit at our house.
Also, try the ones based on the Kharlie M Special;
the recipe is midway down the page, under “More Recipes.”