I have a few more of my recipes typed up. These are some that I use frequently. I make pancakes at least once a week.
1 Cup Milk
1 Tbsp. Baking Powder
1 Tbsp. Sugar
½ tsp. Salt
2 Tbsp. Vegetable Oil
1 Cup Flour
Preheat a griddle on medium low heat. In a bowl mix the egg and milk with a whisk or fork until blended. Add the remaining ingredients and stir until combined (do not over mix). Pour the pancake batter on the griddle in ¼ cup increments. Turn when lots of bubbles have formed and cook on the other side until golden brown.
I cook 4 pancakes on my griddle at a time. This recipe usually makes 16 pancakes. Larger or smaller pancakes could easily be made. I have made this recipe most Saturdays for many years, and have had it memorized for so long I had a hard time typing it up. I like to use a 1 quart glass measuring bowl that has a handle and pour spout to mix the ingredients. This makes it easy to pour the batter on the griddle and creates fewer dishes to wash.
This recipe is my variation of one in a Betty Crocker cookbook I have.
Baking Powder Biscuits
2 Cups Flour
4 tsp. Baking Powder
2 tsp. Sugar
½ tsp. Salt
½ tsp. Cream of Tartar
½ Cup Shortening
2/3 Cup Milk
Preheat oven to 450 degrees. Mix dry ingredients in a bowl. Cut in shortening with a fork or pastry blender. Make a well in the center and add milk. Stir just until the dough clings together. Knead on a floured surface. Roll to a ½ inch thickness. Cut with a cutter or a cup. Place on a baking sheet. Bake for 10 to 12 minutes at 450 degrees. Makes 12 biscuits.
I like to use either coconut oil or lard in place of the shortening. I also like to bake them on a baking stone.
This recipe is from my mom.
Jiffy Corn Muffin Mix Copy Cat Recipe
My family loves cornbread, and we have now found a recipe that we really like. I found the recipe at this site.