WENDY'S PANCAKES

Teach your kids or grandkids to make these when they are young. You can make them together, and, eventually, they can make them alone and serve you breakfast in bed. Just try to keep the syrup off the bedsheets!

Wendy’s Pancakes

Serves 2

1  egg

About 1  cup half-and-half

1  teaspoon vegetable oil

1/2  teaspoon baking powder

         1/4  teaspoon salt

1/3  cup all-purpose flour

1/3  cup whole-wheat flour

1. In 2-cup measuring cup, use small whisk to beat egg.

2. Add enough half-and-half to beaten egg to measure 1 1/8cups. Whisk gently to blend.

3. Whisk in vegetable oil and then baking powder and salt.

4. Whisk in all-purpose flour and then whole-wheat flour.

5. When ready to cook pancakes, heat heavy large skillet over medium heat. Brush skillet with vegetable oil or melted butter.

6. Pour batter into hot skillet. Cook pancakes until bottoms are golden brown and bubbles form on top. Turn pancakes over; cook until bottoms are golden brown. Serve immediately.

NOTE: I prefer making pancake batter the day before I cook it and keeping it refrigerating until ready to cook pancakes.

Best served hot from the skillet. However, hot pancakes may be placed on baking sheet and kept in 250°F. oven until all are cooked and ready to serve.