Ma Judy’s Famous Pancakes

I never measure the ingredients for these pancakes. I just beat an egg; add equal amounts of milk and flour and a good amount of baking powder, usually about a tablespoon for cup of flour. Today, Megan and Jaron came to visit me, and for the first time I measured my ingredients so I can share the recipe. I do not use sugar, salt, or oil in the pancakes.
These are best eaten hot, so I always have the kids eating them while I am cooking more. Then I eat last, after everyone is full. I am not sure if it is the taste or the shape of my pancakes that are the most appealing. I make the grandsons tractor-shaped pancakes, and for the granddaughters, flowers and butterflies. (I tried to make a horse once for Madison, but it did not turn out right at all.) My children’s friends remember when I made their initials out of pancakes. I am no artist, but I give it a good effort. Recently, I saw the idea to use a ketchup bottle to squeeze the batter into shapes. I am going to try that sometime, and who knows what I might create!

Ma Judy’s Famous Pancakes

1 egg
1 cup milk
1 cup flour
1 T. baking powder

Beat egg, add milk and stir. Combine flour and baking powder and stir into wet ingredients just until mixed. Beating them together too much makes them tougher, not lighter. To fry them, use a good non-stick skillet or griddle and just a small amount of cooking oil. I use olive oil. Spoon them into the pan and wait for bubbles to rise in the pancake. Turn them and cook on the other side.