1 cup flour
Stir together to make a smooth, thick batter. Preheat a griddle & grease lightly, if it is not non_stick. When a drop of water skips & sizzles on the griddle, it is hot enough to drop the pancakes by spoonfuls. Turn them when bubbles form over the surface & the bottom is golden. If the bottoms brown too quickly, while the tops are still liquid, reduce the heat slightly. The second side will brown almost instantly. remove from the griddle & keep warm while you cook the rest of the batter, and serve warm with butter, honey, syrup, jam, applesauce, etc.
There, these are basic ones, but as you know, the variations are infinite. For corn meal & rice & applesauce pancakes vary the basic recipe a little. When you add 1/2 cup applesauce, you decrease the baking powder to 1 teaspoon & add 1/2 tsp. baking soda. Same if you add 1 mashed, ripe banana. With cornmeal pancakes you precook 1/3 cup corn meal in 1 cup water until thick (this is very quick & easy in a microwave & a pain in the neck on a regular stove), then stir in 2 tablespoons margarine, in stead of oil, add milk & then 2 eggs, the flour & other dry ingredients. This makes about twice as many pancakes, but thinner ones. For rice pancakes, to about 1/2-1 cup cold cooked rice, add 1 cup hot milk, 2 egg yolks, the dry ingredients. Beat the egg whites until stiff & fold into the batter. With any of the recipes here, you may have to add a little more milk to get batter of a good consistency for pouring. Any of them should taste better than Aunt Jemima's. Nobody around our house eats pancakes anymore anyway
CORN MEAL PANCAKES
1/3 cup cornmeal