“This is one of my adopted recipes. I adopted it towards the end of 2005 because it brought back many happy memories. I have altered it just a little by using melted butter in place of the shortening and by mixing the egg, milk & butter together before adding to the dry ingredients.I have also added how to cook them for those new to cooking :)My Mother In Law used to make pancakes for my girls when they were young as a treat when we visited. They always had them with lemon juice (she had a wonderful large lemon tree) and sprinkled them with sugar.:)The cooking time is approximate.*Oooops!!Thanks to Sara for her review which alerted me to a mistake which I have now corrected.It should be 1 & 1/2 cups flour not 3!!!!NOTE* Isometimes add more milk to get a thinner batter that will spread more easily when made as large pan sized pancakes.”
1 1/2 cupsflour
1/4-1/2 teaspoonsalt( or more depending on your taste, the original recipe said 1teasp.)
4tablespoons butter (melted) or 4tablespoonsshortening
1 1/4 cupsmilk
Sift dry ingredients together twice into a large bowl.
Beat the egg with the milk and add the melted butter, beating to combine.
Using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing.
Heat a heavy griddle or frypan which is greased with a little butter on a paper towel.
The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
Serve with either lemon juice & sugar sprinkled on them or with golden syrup or maple syrup.