*  Exported from  MasterCook  *

                            Pancakes (Crocker)

Recipe By     : Betty Crocker's Cookbook, 6th Edition
Serving Size  : 9    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Egg
   1       c            All-purpose flour *
     3/4   c            Milk
   1       tb           Sugar
   2       tb           Shortening -- melted -OR-
   2       tb           Vegetable oil
   3       ts           Baking powder
     1/2   ts           Salt

  * If using self-rising flour, omit baking powder and salt.

  Beat egg with hand beater until fluffy; beat in remaining
  ingredients just until smooth. For thinner pancakes, stir in
  additional 1/4 cup milk. Grease heated griddle if necessary. To
  test griddle sprinkle with few drops water. If bubbles skitter
  around, heat is just right.
  
  For each pancake, pour about 3 tb batter from tip of large spoon or
  from pitcher onto hot griddle. Cook pancakes until puffed and dry
  around edges. Turn and cook other sides until golden brown.

  Yield: 9 Pancakes
  
  Blueberry Pancakes:

  Stir in 1/2 cup fcesh or frozen blueberries; thawed and well
  drained.
  
  Buckwheat Pancakes:

  Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour
  for the all-purpose flour. Use 1 cup milk. If desired, sprinkle
  1 ts whole bran or wheat germ over each pancake just before
  turning.

  Yield: 10 Pancakes.
  
  Buttermilk Pancakes:

  Substitute 1 cup buttermilk for the milk. Decrease baking powder to
  1 ts and beat in 1/2 ts baking soda.

  Yield: 10 Pancakes
  
  Ham Pancakes:

  Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked
  smoked ham.
  
  Whole Wheat Pancakes:

  Substitute whole wheat flour for the all-purpose flour and packed
  brown sugar for the granulated sugar.
  

                   - - - - - - - - - - - - - - - - - -