Pancakes!

I couldn't find this, even though I was sure I'd typed it in before. This recipe is adapted from the 1958 Auburn cookbook, when my dad went to college. I have fond memories of him cooking these to the tune of the Johnny Cash prison albums before we ate them and I watched Saturday Morning cartoons afterward.

How I make them:

1 3/4 Cup Self-Rising Flour
(If you use All-Purpose Flour, you must add Salt and Baking Soda. I'm unsure of the amounts, though.)
1 Tablespoon Sugar.
(or Splenda)
1 Cup Milk.
2 Tablespoons Canola oil.
(Or Butter. Or Margarine.)
1 egg, beaten well.

Mix the dry ingredients together.

Beat the egg using a whisk or a fork, pour the milk in, then add the Oil.

Make a "well" in the center of the dry ingredients. Slowly add the wet ingredients into the well as you mix them into the dry ingredients.

Stir well until there are no clumps.

Heat a griddle up to Medium High or 375 Fahrenheit degrees. Use a drop of water to test the sizzle.

Using a large spoon, dip out a circle of the pancake batter you just made. Wait until the top stop bubbling and the edge look a little dry, then flip over. I usually make about 2 at a time.

When cooked, put on plate and put pads of butter or margarine between the pancakes.

Add your favorite syrup and enjoy.

You could also include your favorite fruit as well, or instead of the syrup.

This recipe is perfect for about four people, or two very hungry ones.

They're light and fluffy and I love them better than any I've ever gotten from a restaurant.

#T-Crafts~_TX_CookingRecipes