Breakfast is your most important meal of the day!! :) This is our family recipe for pancakes which we traditionally eat each Saturday. However, with the VERY cold weather we've been having, we've been eating them more often. This recipe was created from trial and error in an effort to achieve the light and fluffy "Bisquick" flavor without the Bisquick transfat. If your family prefers white flour, feel free to substitute white flour for the whole batch! (or all wheat flour for that matter.)
www.Freedigitalphotos.net - "Cornish Cream Tea" by Clare Bloomfield
1 1/4 cups flour (I use one half cup King Arthur's wheat flour and 3/4 cup of white flour)
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
1T olive oil
1 egg
1 1/4 cup of milk (add more or less to achieve the desired pancake batter consistency)
Heat non-stick griddle to 325 degrees, and pour into pan to make 3-4 inch pancakes. Turn pancakes when edges appear firm and bubbles appear on surface. Serve with real butter and REAL maple syrup!! Enjoy!!
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