Homemade Pancakes

This is from the Good Housekeeping Cookbook (1963). We used this recipe for years, then we were introduced to other pancake recipes. If you want a hit of your childhood, make these and add mini-chocolate chips. If you are feeling adventurous, look at the other recipes for pancakes we have tried.

Course: Breakfast

Cuisine: American

Keyword: breakfast

Ingredients

1 ¼ cups sifted all-purpose flour
2 ½ teaspoons double-acting baking powder
2 tablespoons sugar
¾ teaspoons salt
1 egg
1 ¼ cups milk for thicker pancakes add ¾ cups milk (For buttermilk pancakes add a teaspoon of lemon juice)
3 tablespoons melted and cooled butter

Instructions

Set griddle overload heat to warm up.
Into medium bowl, or wide mouth picture, sift flour, baking powder, sugar, and salt.
In small bowl, beat egg well: add milk and butter.
Slowly stir into flour mixture, mixing only until dry ingredients are wet.
When griddle is hot enough to make a drop of cold-water dance, drop batter from picture or large spoon onto quit, lightly spreading each cake with the back of the spoon into a round shape about four inches in diameter.
Don’t crowd the cakes or they will be difficult to turn.
Cooking about three cakes at a time is usually safe.
Cook over low heat until rim of each cake is full of broken bubbles and underside is golden brown.
With a broad spatula or pancake turner, loosen and turn each cake; lightly brown on other side.
Turn only one.
When pancakes are done, removed to heated platter or plates, stacking 4 in each pile.
Serve at once with butter and maple syrup.

Notes

Makes about 12 four-inch pancakes