Preparation:
Beat egg with fork; add milk and oil and beat again. Add dry ingredients and mix gently with a fork (there should be small lumps).
Waffles: Bake in preheated waffle iron until desired shade of brown.
Pancakes: Bake on hot (390) griddle until bubbly; turn and brown other side.
Hints: The thinner the batter, the crisper the waffles and thinner the pancakes. Vary the quantity of milk slightly to suit your own individual taste.
Variation: Stir into batter 1 cup cooked, crumbled bacon OR 1 cup cooked, crumbled bulk sausage. For Blueberry Pancakes, stir in 1 cup fresh or frozen (thawed and drained) blueberries.
|
