(Recipe from Oregon State University Food Hero site)
- 1 ¼ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 1 cup milk
- 2 Tablespoons vegetable oil
- 2 Tablespoons water
- Mix flour, baking powder, sugar and salt in a bowl.
- Combine milk, oil and water in a separate bowl.
- Mix the liquid and dry ingredients with a whisk.
- Heat a frying pan. The pan is hot enough when a drop of water skips and sizzles on the surface.
- Scoop about 1/3 cup of pancake batter and pour it in the pan.
- When bubbles form on the surface of the pancake, it’s time to flip it over. Gently loosen the outer edge with a spatula, and flip the pancake.
- If the pancakes burn, turn down the heat a bit.
- The second side does not take as long to cook. Peek under the edge of the pancake until it looks dry, and golden in color. Then it is finished.
- We used nonfat dry milk mixed with water. It is handy because it keeps longer than fresh milk.
- We also had the option of using some whole wheat flour for more protein and fiber. Replace ¼ to ½ cup of all purpose flour with the whole wheat flour.
- You may also use a non-dairy milk, or even water.
- Add an egg to make richer pancakes.