Nothing makes a better foundation for a "Cholesterol Special" breakfast than pancakes. Served along with a couple of fried eggs and some bacon or pork sausage, they are so good that you forget about the fact that they are just plastering themselves to the walls of your arteries. I have never understood why people buy pancake mixes; pancake batter is so easy to make. Remember too, that the size of the cakes can make a difference in the presentation. Large cakes give a sense of a serious, hearty meal. Smaller cakes suggest lighter fare.
| 1 | Cup | All-purpose Flour |
| 3/4 | tsp | Baking Powder |
| 1/2 | tsp | Baking Soda |
| 1/2 | tsp | Salt |
| 1 | Egg | |
| 1 | Tbs | Vegetable Oil |
| 1 | Cup | Milk |
Preheat a griddle (See note).
Sift the dry ingredients together.
In a separate bowl, beat the egg. Add the oil and milk and mix well. Dump the dry ingredients into the milk mixture. Gently fold the mix, you do not want to mix this into a smooth batter.
When the griddle is hot enough, ladle batter onto it. Let the cakes cook until bubbles have formed throughout the cakes. Flip the cakes over with a spatula. Once the second side has browned, remove from the griddle and serve with butter and syrup.
1: The griddle will be hot enough when a drop of water dropped on it bounces off.
If the griddle is not a nonstick griddle, spead about a tablespoon of
vegetable oil
on it at this point.
1: Replace 1/3 cup of flour with corn meal. This will give the cakes a grittier
texture.
2: Substitute a scant 1-1/4 cup of buttermilk for the milk.
3: Add 1 tsp sugar and 1/4 tsp cinnamon to the dry ingredients. Peel, core and
dice a small apple. Add the apple to the batter just before you fold the
ingredients together.
4: As number 3, but use blueberries, blackberries or raspberries.
5: Peel and dice a small banana. Add this to the batter.
6: This recipe can also be used as batter for waffles. Just add another teaspoon
of oil.