Pancakes (crocker)

Yield: 9 Pancakes

Ingredients:

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

Instructions:

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 sell=rising flour omit baking powder and salt. Source: Betty Crocker's Cookbook 6th Edition