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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Monday, November 2, 2009

Perfect Pancakes

Sometimes I don't want to make anything elaborate or fancy. Sometimes it is just nice to go back to the basics. So when I need a quick breakfast for my family - these are excellent! They were a hit with everyone, including the baby who munched on her "baby pancake." Basic ingredients + very little time to prepare = the perfect recipe!

From: Crisco® Collection
Prep: 10 minutesCook: 25 minutes
Serves: 12


1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 1/4 cups milk
5 tablespoons Crisco® vegetable oil


Stir the flour, sugar, baking powder and salt in a medium bowl.
Beat the egg, milk and 2 tablespoons oil in a small bowl with a fork or whisk. Add the egg mixture to the flour mixture and stir just until combined.
Heat 1 tablespoon oil in a 12-inch skillet or a griddle over medium-high heat. Pour 1/4 cup batter into the skillet for each pancake. Cook for 1 minute or until bubbles form on the pancake surface and the edges are dry. Turn and cook until golden. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding additional oil as needed.

Serving Suggestion: Serve with maple syrup, fruit syrup or honey, sliced fruit or fresh berries.

Tip: You can keep the pancakes warm in a 200°F. oven in a single layer on a baking sheet.

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