1 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. milk
Mix the first four ingredients together. Then add the milk gradually until batter is smooth. Pour batter on greased hot griddle to size desired. Bake on hot griddle until tiny bubbles form around edges; flip and bake another 1-2 minutes until cooked through.
Batter thickens as it sits. If the batter becomes too thick, add a little extra milk. If too thin, add another teaspoon of flour until desired consistency. A thicker batter and a hotter griddle will make thicker pancakes; a thinner batter and a cooler griddle will allow batter to spread for thinner pancakes.
Makes about 12 small pancakes.
Servings: 12 (1 small pancake per serving)Nutrition (per serving): 54 calories, less than 1g total fat, 19.3mg cholesterol, 248.8mg sodium, 47.4mg potassium, 9g carbohydrates, less than 1g fiber, 1.1g sugar, 2.3g protein, less than 1g saturated fat, less than 1mg iron, 22mcg folate, 46.7mg phosphorus, 58.9IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 10.2IU Vitamin D.