How to Make Pancake Batter



2 1/2 cups all purpose flour
4 tablespoons sugar
4 teaspoons baking powder
2 eggs
2 cups milk
2 tablespoons cooking oil


In a mixing bowl, stir together the dry ingredients, flour, sugar, and baking powder. Add milk, oil, and egg to mixture. Stir entire contents until a batter forms that is slightly lumpy. Be sure to scrape the side of the bowl while stirring to ensure that all of the batter is moistened.

Pancakes are normally fried in a skillet or a griddle over medium heat. Lightly grease the pan using oil, butter, or margarine. For dollar size pancakes scoop one generous tablespoon of batter onto griddle when it has become hot (when you can feel heat rising at about 8 inches above the pan). For moderate sized cakes use about 1/4 cup of batter. Cook on one side until bubbles appear in batter, generally the top of the cake will appear to be drying slightly. Using a spatula, quickly flip cake, allow to cook on other side about ten seconds (until the batter is cake-like). Remove with spatula.

This recipe can be thinned with additional milk to make a kind of crepe. Thawed raw hash browns can be mixed in to make potato pancakes. When making blueberry pancakes, wait until batter is poured into a frying pan, then sprinkle on blueberries as desired or the batter will turn blue. Chocolate chips can be added in the same way. For a "Reese's" pancake spread peanut-butter on cooked pancake then maple syrup.

For buttermilk pancakes use only 2 teaspoons baking powder, but also add one teaspoon of baking soda. In place of the milk, use 2 1/2 to 3 cups of buttermilk.

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