- Cooking Time: 3 minutes a pancake
- Servings: 3-4
- Preparation Time: 10 minutes
- 1 c. flour
- 1 T. sugar
- 1 t. baking powder
- 1 c. milk (more if you like thinner pancakes)
- 1 egg
- 1 t. vegetable oil
- Combine dry ingrediants. Combine milk and beaten egg. Combine all and oil, stir only until dry and liquid ingrediants are mixed and most of the lumps are beaten out. Drop on to a heated griddle. Flip when the tops bubble and the bottoms are toasty brown. They are done when you gently poke them and it rises back up.
NotesMy dad was a cook in the Army for a couple of years and sometimes he would make Peanut Butter Cookies in an Army size batch. This recipe is just perfect for 3-4 people, but double it if you have big eaters.
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