Panquecas clássicas

Ingredientes

• 1 egg
• 1 cup Gold Medal™ All Purpose Flour or Gold Medal™ Whole Wheat Flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 tablespoons vegetable oil or melted butter

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

3. 3

   Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).

4. 4

   For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

5. 5

   --- Tips ---

6. 6

   Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.

7. 7

   Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.

8. 8

   Make pancakes with whole wheat flour. Top each serving with 1/4 cup strawberry yogurt arid 1/2 cup sliced fresh strawberries.

9. 9

   Substitute orange juice for the milk. Stir in 1/4 cup dried cranberries and 1/4 cup chopped dried apples after mixing ingredients in Step 1.