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1 cup loosely packed flour
1 tblsp baking powder
1 egg
1/2 cup milk
1/2 cup water
1 tblsp oil (canola seems to be the healthiest)
1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem).
2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).
3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.
4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once.
5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.
Hints for lighter, fluffier pancakes:
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Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too).
After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form).
1 tblsp baking powder
1 egg
1/2 cup milk
1/2 cup water
1 tblsp oil (canola seems to be the healthiest)
1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem).
2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).
3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.
4. Pour on a hot griddle (see below on determining temp.). I use about 1.5 spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). Using the corner of the turner, knock several holes in the pancakes. Done when bottom is turning dark. Only turn once.
5. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.
Hints for lighter, fluffier pancakes:
-------------------------------------
Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; just thought of it, but maybe hot water w/ cold milk & egg might work too).
After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form).