Landry L’s Pancakes modified from Better Homes and Gardens New Cookbook
  • Cooking Time: 10-15 Minutes
  • Servings: 5-10 People
  • Preparation Time: 5-10 Minutes
  • Ingredients:
  • 1 ¼ cup all purpose flour
  • 3 tsp. baking powder
  • 1 tbl. sugar
  • ½ tsp. salt
  • 1 egg
  • 1 cup milk
  • 2 tbl. vegetable oil
  1. Procedure:
  2. Mix together flour, baking powder, sugar, and salt in large mixing bowl
  3. Mix together egg, milk, and oil in separate mixing bowl.
  4. Add wet ingredients to dry ingredients and mix until batter is smooth.
  5. Pour 4 circles of batter into medium sized pan on medium heat on stove.
  6. Flip pancakes when bottom side is golden brown. Wait till other side is also golden brown.
I make these pancakes on Saturday morning’s because they are so yummy! They are soft, fluffy, warm, and delicious with syrup. CHEMISTRY BACKGROUND: The pure substances in this recipe are baking powder (NaHCO3), sugar (C12H22O11), and salt (HCl+NaOH→NaCl+H 2 O). The homogeneous mixtures are flour, milk, and vegetable oil. The dry ingredients mixture is also a homogeneous mixture. The heterogeneous mixture is the egg. The wet ingredients mixture is also a heterogeneous mixture. When the wet and dry and ingredients mix together and form a thick batter that is a physical change. Also, when the pancakes are cooking and heat up that is a physical change. A sign of a chemical change is when the pancakes are cooking and start to puff up. When the pancake batter turns from a liquid to a solid this is also a sign of a chemical change. Submitted by: "Landry L."