pancakes.txt

Preheat a griddle over a MEDIUM-HOT BURNER.  Soften 2 TBSP BUTTER
(or use PEANUT or CANOLA OIL, which you will not need to soften).

In ONE BOWL, mix together 1.25 CUPS FLOUR, 1 TBSP SUGAR, 1 TSP SALT,
and 1 TSP BAKING POWDER.

In ANOTHER BOWL that is MORE THAN TWICE AS LARGE as the first, beat
ONE EGG well.  Whisk in about 1.5 CUPS KEFIR (or WHOLE MILK MIXED
WITH PLAIN YOGURT).  (You can adjust this amount to make thinner
or thicker pancakes.)  Whisk in 1 TSP BAKING SODA.

Combine the contents of the TWO BOWLS in the LARGER BOWL.  Whisk
until almost NO LUMPS remain.

Gently stir in the BUTTER or OIL.

A little less than 1/4 CUP OF BATTER will make a DECENT PANCAKE.
Flip once the TOP bubbles and the BOTTOM offers no resistance to
your spatula.  If you are using an ELECTRIC RANGE, manage the
TEMPERATURE carefully.  PANCAKES will stay warm if you put them on
a PLATE covered by a TOWEL.