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Beat egg until fluffy and beat in the remaining ingredients just until smooth.
For each pancake pour about three tablespoons of batter from the tip of a large spoon or from a pitcher onto the hot griddle. Cook pancakes until puffed and dry around the edges. Turn and cook the other side until golden brown.
Grease heated griddle pan if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around heat is just about right.