pancakes

This recipe, adapted from a recipe in the 1975 edition of the "Joy of Cooking", doubles easily.

Don't leave the sugar out; it's necessary for the pancakes to brown properly.

ingredients

• 1 1/2 cups whole wheat cake flour (all purpose is OK)
• 1 tsp lite salt
• 3/4 TB sugar
• 1 1/2 tsp baking powder
• 2 large eggs, beaten
• 3 TB melted butter, plus more for frying
• 1 - 1 1/4 cup milk

method

Mix together flour, salt, sugar, baking powder, eggs and butter. Mix in milk to right consistency.

Pour pancakes using about 1/4 cup of batter each on to a buttered skillet over medium heat. Cook one side, flip and cook other side. Add more butter to pan between each batch.

Serve with maple syrup or jam.

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