Friday, September 24, 2010

CHIFFON PANCAKES

This is another old recipe from my days growing up in Indiana.

1 1/2 cups milk
1 egg
1 1/2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup cooking oil

Heat the milk to lukewarm. Beat the egg with a rotary mixer until soft peaks form. Stir in the warm milk. Sift the dry ingredients together; fold into the egg mixture adding in three additions. Fold oil slightly into the mixture. Drop from the tip of the spoon onto hot, lightly greased griddle. When pancakes puff to a half-inch thickness and bubbles begin to break the surface, turn and cook on the other side. Serve with butter and warm syrup.

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