Two cups flour, not packed.
Two cups milk (if you like the pancakes thicker and more cake-like, cut back to 1.75)
Two USDA-graded "Large" eggs
Half a stick of margarine or butter, melted, or half a cup of your favorite oil.
Two tablespoons sugar.
One-quarter teaspoon salt.
One tablespoon baking powder. (More for fluffier pancakes, less for denser ones.)
Mix everything together (order is not terribly important in my experience, though I generally add the oil last). Pour a quarter-cup at a time onto a hot and greased griddle or frying pan. If you like to add fruit, crumbled crisp bacon or other such things, toss them on as soon as you finish pouring the batter. Flip when the bubbles start to leave open holes near the middle of the pancake. Adjust recipe, heat and timing with experience.
This works fairly well for waffles as well. |
