Author: admin  //  Category: Break Fast


1) All-purpose flour – 1 cups
2) Baking powder – 1/2 tSP
3) sugar – 3 tbsp
4) Salt – 1/2 tsp
5) Egg – 1 no
6) Milk – 1/2 cup
7) Melted Butter – 3 tsp


1) Sift together flour, baking powder, sugar, and salt.
2) In a separate bowl, whisk together the eggs and milk.
3) Add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk or water.

4) Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Serve hot with the Aunt Jemima Syrup.

Recipe By
Kiran Mary.

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