PANCAKES

(Pictured)

For thinner pancakes, add a little more milk to the batter.

Prep: 15 minutes       Cook: 4 minutes per batch

1 cup all-purpose flour

2 tablespoons sugar

2½ teaspoons baking powder

½ teaspoon salt

1¼ cups milk

3 tablespoons butter or margarine, melted

1 large egg, lightly beaten vegetable oil for brushing pan

1. In bowl, with wire whisk, stir flour, sugar, baking powder, and salt. Add milk, butter, and egg and stir until flour is moistened.

2. Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant ¼ cups onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn and cook until underside is golden. Transfer to platter; keep warm.

3. Repeat with remaining batter, brushing griddle with more oil if necessary. Makes 3 servings.

Each serving: About 388 calories, 10g protein, 46g carbohydrate, 19g total fat (10g saturated), 116mg cholesterol, 981mg sodium.

BLUEBERRY PANCAKES

Prepare as directed but add 1 cup blueberries to pancake batter.

BUCKWHEAT PANCAKES

Prepare as directed but use ½ cup all-purpose flour and ½ cup buckwheat flour.

BANANA PANCAKES

Prepare as directed but add 1 very ripe medium banana, mashed (about ½ cup), and ¼ teaspoon baking soda; use only ¾ cup milk.

CORNMEAL PANCAKES

Prepare as directed but add ¼ cup cornmeal to flour mixture.

BUTTERMILK PANCAKES

Prepare as directed but use only 2 teaspoons baking powder and ½ teaspoon baking soda. Substitute 1¼ cups buttermilk or 1 cup plain yogurt plus ¼ cup milk for milk.

SOUR CREAM PANCAKES

Prepare as directed but substitute 1 small container (8 ounces) sour cream and use only ¼ cup milk.