Pancakes for Lunch

We had a great lunch today. Jamie and I made home made pancakes and not so home made blueberry muffins. We were out of granulated sugar so I had to improvise and use brown sugar, but they turned out heavenly just the same. I measured out ingredients and he put them in the bowl and then he stirred them. I let him pour the pancakes onto the skillet, but I did the flipping. They really turned out perfect (despite the look of the picture). I love cooking with my little man.

White Lily Pancakes found at http://www.whitelily.com/

Prep Time: 10 min Cooking Time: 15 min Makes: 8 servings

Ingredients:
1 1/4 cups White Lily® Self-Rising Flour
2 tablespoons sugar
1 cup milk
1 large egg
1 tablespoon Crisco® Pure Vegetable Oil


Instructions:
1. Heat griddle to 400 degrees or heat lightly oiled skillet until a few droplets of water sprinkled on surface evaporate quickly.
2. Combine flour and sugar in mixing bowl. Combine milk, egg, and oil. Add liquid ingredients to flour mixture. Stir just until well blended. (Batter will be lumpy.)
3. Pour about 1/4 cup batter into hot griddle for each pancake. Cook until golden brown, turning once. Serve warm

___________________________________________________________

I've finally perfected our version of this.

We use one tablespoon of brown sugar and one of granulated sugar.

I use canola oil.

I add a whole bunch of Cinnamon, along with a tiny bit of nutmeg and ginger.

These are awesome with or without syrup.