Pancakes/Guest Chef 1h16

3/4 c Flour

1/2 ts Salt

1 1/2 tb Sugar

1 t Baking powder

1 ea Egg

1 1/2 tb Vegetable oil

5/8 c Milk (we use low-fat)

SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth. Lightly grease a large skillet or griddle. When hot, ladle the batter onto the griddle. (Usually, 3 pancakes fit in a large skillet.) Adjust heat to medium-high. When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned. Turn and cook the 2d side until browned, about 1 1/2 to 2 minutes. Joanna Pruess GUEST CHEF (EXPT46B)