Perfect Pancakes

printed from

*yields 12 pancakes 

 (Note: When tripling this recipe or more, I use a little less salt. Also, I buy and grind my own bulk wheat to make these healthier and even cheaper. However, not everyone has access to a wheat grinder, and buying bagged whole wheat flour from the store can be a lot more expensive than the white all-purpose flour.) 

1 cup flour
1 tablespoon baking powder 
1 tablespoon sugar 
1/2 teaspoon salt 
1 egg, beaten 
1 cup milk 
1 tablespoon vegetable oil 

In a medium-sized bowl, sift together flour, baking powder, sugar, and salt.

Add milk, oil, and beaten egg. Mix ingredients until well incorporated, and batter is smooth (no lumps).  

Preheat and lightly grease (I didn't grease and had no problems) a griddle or skillet on medium-low heat. Using a measuring cup, pour slightly less than 1/4 cup of batter onto the skillet to form each pancake. When the pancakes begins to bubble and the edges start to look dry, flip them over and cook the other side. Remove the pancakes from the skillet and serve warm. Top as desired. (Freezes really well)