Sharing Recipes--Pancakes

As a budding frugalista, I try to avoid packaged and processed foods. I must admit it is easier to simply add water to a mix that promises and often delivers extra-fluffy pancakes.

I still have fond memories of my mother's homemade pancakes; so, I decided to resurrect the recipe and try my hand at making them from scratch. In keeping with my new health regimen, I also add two tablespoons of organic ground flaxseed.

Since the recipe produces 12 pancakes, I freeze most of them and reheat them later in the toaster at the lowest setting. They thaw and reheat easily this way; plus, the toaster method helps them keep their shape. Microwaving does not work as well: they become soggy, limp, and not particularly appetizing.

Ingredients

1 egg
2 cups milk
3 tbsp white sugar
1 1/2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
3 tsp softened margarine
1/4 tsp vanilla

Procedure

• Preheat oven to 175 degrees Fahrenheit.
• Preheat electric griddle.
  
• Beat egg very well.
• Add milk and sugar and continue beating.
• Sift flour, baking powder and salt together.
  
• Combine both mixtures.
• Stir in margarine and vanilla.
• Pour pancake batter onto the hot griddle. Pools of batter should be 2 inches away from each other.
• Cook until golden brown brown on each side.
• Place finished pancakes on a heat-proof plate in the oven.
• Repeat with the remaining batter.

Makes 12 pancakes