Ingredients
- 1 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 Tbsp. Sugar
- 1 lrg Egg
- slightly beaten
- 1 c. Lowfat milk
- 2 Tbsp. Unsalted butter
- melted
- plus 1/2 tsp. for griddle
Instructions
- 1.
- Heat griddle to 375 deg.
- or possibly griddle pan over medium-high heat.
- Whisk flour, baking pwdr, salt, & sugar in bowl.
- Add in egg, lowfat milk, & 2 Tbsp.
- butter; whisk to combine.
- Batter should have small to medium lumps.
- 2.
- Heat overn to 175 deg.
- Test gribble by sprinkling a few drops of water on it.
- If water bounces & spatters off griddle, it is warm sufficient.
- Using pastry brush, brush remaining 1/2 tsp.
- butter onto griddle.
- Wips off excess.
- 3.
- Using a 2-ounce.
- ladle, about 1/4 c., pour pancake batter in pools two inch away from each other.
- When pancakes have bubbles on top & are slightly dry around the edges, 2 1/2 mins., flip over.
- Cook till golden brown on bottom, 1 minutes.
- 4.
- Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
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