I know what you're thinking, would anyone call a recipe "Heavy and Lumpy Pancakes"? Nope, but the obvious doesn't override the delicious factor. The recipe comes from one of those wonderful cookbooks put together by civic groups. This one is called Cooking With Pennsylvania Avenue School. The Canton, North Carolina school has since been torn down but this remains as a lasting memory.
It was an impulse to whip these up on a Saturday morning before I had to be at my part time job. I was prepared to refrigerate all or part of the batter. To my surprise, it didn't take any longer to make these than it would to make pancakes from a commercial mix.
Give them a try and dazzle the family. The leftovers can be refrigerated and after a few seconds in the microwave, taste just as fresh.
Light And Fluffy Pancakes
1 c. self-rising flour
1 1/2 tsp. baking powder
2 tsp. sugar
1/4 c. oil
1 egg
3/4 c. milk
1/4 c. cold water
Sift flour and baking powder together. Mix remaining ingredients. Beat well. Cook on medium heat until pancakes brown around edges. Flip and watch closely.
Makes 10 cakes
Note: I used skim milk and no problems. I actually got about a dozen pancakes instead of ten.
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