Nutrition & Kitchen
Family & Life Skills
Mrs. Dean's Lab
1 1\2 cups flour
2 1⁄2 teaspoons baking powder
2 Tablespoons sugar
1⁄2 teaspoon salt
1 1⁄4 cups milk
3 Tablespoons vegetable oil
Measure and mix together dry ingredients into a large bowl.
In a small bowl, whisk together egg, milk, and oil with a wire whisk.
Add liquid ingredients into dry ingredients all at once. Mix just enough to moisten the dry ingredients.
Have teacher check the consistency of the batter.
Spray griddle lightly with non-stick cooking spray.
Heat slowly over medium heat.
Pour about 1⁄4 cup of batter into the pan for each pancake. Repeat to cook 3 or 4 pancakes at once.
Cook until the top is full of little air bubbles and the underside is golden brown.
Turn pancake over with a spatula and brown the other side.
Serve hot with syrup.
Yield: about 12 pancakes
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