1 ¼ cups of flour
3 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
1 ⅓ cups of milk
2 tablespoons of melted butter
- Whisk together dry ingredients.
- Combine egg, milk and salad oil into the dry ingredients, stirring until all is moistened (Batter may be lumpy).
- Cook on hot greased griddle. Makes about eight 4”-inch pancakes.
Serve with Wood’s Maple Syrup.
Note: I warm up my Wood’s Maple Syrup. For a variation, you can add blueberries or chopped apple into the batter or serve on top. Strawberries are yummy on top as well.