*  Exported from  MasterCook  *
                             PANCAKES (CROCKER)
 Recipe By     : 
 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
                         -vegetable nil
    3       ts           Baking powder
      1/2   ts           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
   ccok other sides until golden brown. Nine 4-inch
   pancakes; 100 calories per pancake.
   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. 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. 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.
   *If using sellÿsing flour, omit baking powder and
   Source: Betty Crocker’s Cookbook, 6th Edition
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