Tired of reading an autobiography when all you want to do is eat?

​Just recipes...really...

Pro-tip: Combine flour and sugar ahead of time to help save on prep! Store in an airtight container to maintain freshness.

Ingredients

3/4 cup self-rising flour
3 T sugar
1 egg
1/2 cup milk
1.5 T canola oil (1-2 T extra to grease skillet)

Optional: 1/2 cup fresh blueberries, strawberries, or bananas

Directions

1. Heat non-stick griddle or lightly greased skillet to medium heat (350°F).

2. In a medium bowl, THOROUGHLY beat together egg, milk and oil.

​3. Add dry ingredients and mix together until combined. Do not over mix! Stir just until large lumps disappear. Throw in fresh blueberries, strawberries or bananas for extra flavor and nutrition! Plus, they are pretty :)

4. Use a 1/4 cup scoop to pour batter onto hot griddle. When edges turn brown and bubbles start to pop up, flip with a spatula.

**IMPORTANT: Do NOT press down on the pancake with your spatula after flipping. It presses out all the air and you will lose the pillow-like pancake effect.**

​Yield: Generously serves 2 people
Pro-tip: The first pancake is typically a flop, use it as an experiment to adjust your heat settings. Add a nickel-sized amount of canola oil between batches of pancakes to help prevent sticking. But most importantly, do NOT press your pancakes after flipping!!

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