Favorite Pancakes

Ingredients

• 1 egg
• 1 cup buttermilk
• 2 tablespoons shortening, melted, or salad oil
• 1 cup all-purpose flour*
• 1 tablespoon baking powder
• ½ teaspoon soda
• ½ teaspoon salt

Directions

1. Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth.
2. Grease heated griddle if necessary.
3. To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right.
4. Pour batter from tip of large spoon or from pitcher onto hot griddle.
5. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.
6. Bake other side until golden brown.

*If using self-rising flour, omit baking powder and salt and decrease soda to ¼ teaspoon.

Variations

• Apple Pancakes: Decrease buttermilk to ½ cup and stir ½ cup applesauce into batter.
• Blueberry Pancakes: Fold ½ cup fresh or well-drained frozen blueberries (thawed) into batter.
• Buckwheat Pancakes: Decrease flour to ½ cup and add ½ cup buckwheat flour.
• Cheese Pancakes: Omit sugar and stir 1 cup shredded Cheddar cheese into batter.
• Cornmeal Pancakes: Decrease flour to ½ cup and add ½ cup cornmeal.
• Ham Pancakes: Omit sugar and stir ⅓ to ½ cup ground or chopped cooked ham into batter.
• Nut Pancakes: Stir ¼ to ½ cup broken or chopped nuts into batter.
• Polka Dot Pancakes: Omit sugar. Cut 3 or 4 frankfurters into ⅛-inch. Group 6 slices together on griddle; pour ¼ cup batter over slices.
• Silver Dollar Pancakes: Pour batter by tablespoonfuls onto hot griddle to form small pancakes (about 2 inches in diameter).

Pancake Specials

Make your favorite pancakes, then dress up with one of several toppings.

Hawaiian Pancakes

1. Top pancakes with Pineapple-Sour Cream Topping (below).
2. Pour on Pineapple Syrup (below) and sprinkle with chopped macadamia nuts.

• Pineapple-Sour Cream Topping: Drain 1 can (8¾ ounces) crushed pineapple, reserving syrup. Stir crushed pineapple (about ½ cup) into 1 cup dairy sour cream.
• Pineapple Syrup: Heat to boiling reserved pineapple syrup (about ½ cup) and ¼ cup maple-flavored syrup.

Pigs ‘N Blanket

1. Spread pancakes with soft butter or margarine.
2. Top each with cooked pork sausage link and pour on maple syrup.

Cherry-Topped Pancakes

1. Spread dairy sour cream over pancakes.
2. Spoon cherry pie filling over cream.

Woodman’s Special

Spread pancakes with Orange Butter (below). Drain 1 can (14 ounces) blueberries, reserving liquid. Top pancakes with blueberries and Blueberry Syrup (below).

• Orange Butter: Beat 1 cup soft butter or margarine and 2 teaspoons grated orange peel until fluffy.
• Blueberry Syrup: Heat to boiling reserved blueberry liquid and ½ cup maple-flavored syrup.

Denver Pancakes

1. Spread pancakes with Mustard Butter (below).
2. Fill each 2 pancakes with Denver Filling (below).
3. Pour maple syrup over pancake sandwiches.

• Mustard Butter: Beat 1 cup soft butter or margarine and 2 tablespoons prepared mustard.
• Denver Filling: Cook and stir ½ cup minced onion and ½ cup minced green pepper in 2 tablespoons butter or margarine until onion is tender. Stir in 1 cup diced cooked ham; heat through. Serve warm.