Estelle’s Best Pancakes – Breakfasts

————————-ESTELLE GOLDSTEIN BFPH32A————————- 1 c Flour

1 tb Sugar

1 ts Baking powder

1/2 ts Baking soda

1/4 ts Salt

1 lg Egg

1 c Buttermilk; (or 1-1/4 cup)

1 tb Oil

Sift dry ingredients together. In a 1-quart bowl, beat egg and add buttermilk and oil. Pour the wet ingredients over the dry, and whisk gently until just incorporated. Bake on a hot griddle and serve with REAL maple syrup. The amount of milk used depends on the dryness of the flour. Use your judgment. NOTE: Dudley Raynor RCVC99A suggests adding folding a beaten egg white into the batter before baking on the griddle, for extra fluffiness in any pancake recipe. Reformatted by: Wendell Openshaw SRNP05A —–