Pancakes
About 12 pancakes, 4½ inches in diameter
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, well beaten
1¾ cups milk
⅓ cup oil or melted fat
Heat griddle while mixing batter. When griddle is hot enough, drops of water sprinkled on it will bounce.
Mix dry ingredients thoroughly. Combine egg with milk and fat. Add to dry ingredients and stir only until combined. Batter will be lumpy.
For each pancake, pour about ¼ cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top. Turn and brown the other side.
Variation
Waffles.—Increase eggs to 3. Pour batter into hot waffle iron and bake until steaming has almost stopped.
Note: For a lighter-textured waffle, beat egg whites separately until stiff but not dry. Fold into waffle batter.