Ingredients
1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1⁄4 teaspoon
spice such as cinnamon, nutmeg, or pumpkin spice (optional)
egg
1 cup
non-fat or 1% milk (add 2 Tablespoons for thinner pancakes)
2 Tablespoons
vegetable oil
1 teaspoon
vanilla (optional)
Directions
Mix together flour, baking powder, sugar and salt in a medium bowl. Add the spice, if desired.
In a separate bowl, beat egg until well blended. Add milk and oil. Add the vanilla, if desired.
Add liquids to dry ingredients and stir just until lumps disappear.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). The skillet is hot enough qwhen a few drops of water sprinkled on it skitter and bounce around.
Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Turn over. Cook until cooked through and the bottom is golden brown.
Refrigerate leftover pancakes and enjoy them reheated for up to 2 days.
Original of the video here
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