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These are best when served completely fresh. If left too long they become a little flabby and rubbery. 1 cup self-rising flour 1/8 to 1/4 cup white sugar 1 egg Pinch of salt Milk, a little less than a cup

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Mix all the ingredients, adding milk one tablespoon at a time until batter is consistency of thick cream. (It should not be so thick that it doesn't obligingly drop off the spoon.)

Heat a lightly greased griddle or heavy frying pan to medium high.

Carefully drop slightly less than a tablespoon of batter at a time on the griddle. Batter should spread to about 2 1/2 inches in diameter. As soon as bubbles show on upper surface, turn pancake over. (Practice, alone, makes perfect.)

Makes 14-18 pancakes.

Best eaten warm with butter or jam or honey.

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