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Okay, I don't know where this one belongs, either. My daughter asked for my pancake recipe, so since I'd wrote it down, I figured you all might as well have it, too.

Joe

PANCAKES FROM SCRATCH

I.
1-1/2 cups flour
3 Tbsp. Sugar
1-3/4 Tsp. Baking powder (NOT baking soda)
½ Tsp. Salt

II.
3 Tbsp. (that’s ¾ of a ¼-lb. cube) completely melted butter or margarine
1 egg
1-1/3 cups milk

WARM UP electric skillet to 375 degrees. (This is hard but not impossible to do in a stovetop frying pan.) DO NOT GREASE THE SKILLET. While skillet is warming up, mix (with a whisk, if you have one) the dry ingredients in GROUP I. Some recipes say to sift them. I don’t bother.

Then add, in order, the egg, the butter, and the milk from GROUP II, and mix thoroughly—you do not want any lumps. If the batter is too thin, add more flour; if too thick, add more milk.

You can tell when the skillet is ready by dropping a small spoonful of water in the skillet. If the skillet is hot enough, the water will stay in one or more bubbles, and skitter around the pan. If it doesn’t do this, the pan is not hot enough.

Drop pancake batter in roughly ½-cup increments onto the skillet. When the pancakes start to form bubbles on the topside, it’s time to flip them over. Better get the plates ready—the pancakes are almost done.

You can serve the pancakes traditional style (with syrup) or—my favorite—melt butter on ‘em and sprinkle the top with sugar, then roll ‘em up and eat. Saves on silverware. Makes enough for two adults & one child. And it’s way, way better than anything you’ll ever get out of a box.

A COUPLE OF NOTES: The reason why you don’t grease the skillet is you don’t need to—the butter is in the batter. And the stuff cooks really fast because what you have done is create a chemical reaction with common kitchen ingredients. (That’s what produced the bubbles when the pancakes were cooking.) WASH THE COOKING UTENSILS RIGHT AWAY, or you’ll be sorry—fully cured pancake batter is a lot like concrete.