1 1/3 c Flour 2 tb Sugar 3 ts Baking powder 3/4 ts Salt 1 Egg, slightly beaten 1 1/4 c Milk 3 tb Oil Sift flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center. In a small bowl blend together the egg, milk and salad oil. Beat with a whisk or rotary beater until smooth. Slowly heat griddle. Grease it lightly if necessary. Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle). Add liquid ingredients all at once to the flour mixture. Beat with a rotary beater until smooth. Pour batter by the 1/4 cupful onto the griddle. Don't crowd pancakes, or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown. (The top will start to stop looking shiny.) Turn pancakes only once. Serve immediately with plenty of butter and syrup.
2 C Whole Wheat Flour 4 tsp Baking Powder 1/2 tsp Salt 2 tsp Cinnamon 1 Tbsp Honey 2 Eggs 2 C Milk + 2 Tbsp 2 tsp Vanilla 3/4 C Blueberries
Mix all dry ingredients in a large bowl. Add wet ingredients, mix but try not to over mix. Let batter sit for 10 minutes.
Lightly butter or spray skillet. Pour 1/4 C batter into pan and sprinkle with 1 Tbsp of blueberries. Once bubbles start to appear and edges are cooked, flip pancake and continue to cook until lightly browned.
Serve with butter and maple syrup.
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