Pancakes I

790 Reviews 63 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    20 m
CYNDILB
Recipe by  CYNDILB

“My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.”

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Ingredients

Adjust Servings

Original recipe yields 9 - 4 inch pancakes

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Directions

  1. Preheat a lightly oiled griddle over medium-high heat.
  2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
  3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Reviews (790)

Rate This Recipe
LORRIE56
481

LORRIE56

Read "The Subtle Art of Perfect Pancakes" on this site. This article has several tips, one of which is to refrigerate the batter for a while to allow the gluten to settle down and let the baking powder start to act, resulting in fluffy pancakes. Also , do not stir before using as this pops all the little bubbles created from the sitting. Interesting, huh!?! Anyway, except for a little vanilla, made recipe as it reads and I was happy with them.

Esther
417

Esther

Great pancakes! I looked through the previous reviews and changed the recipe: 1. Add 1 teaspoon cinnamon 2. Add 1/2 teaspoon vanilla 3. Use only one egg with a doubled recipe 4. Chill the batter for 20-30 minutes beforehand 5. Use 3/4 cup milk (or 1 1/2 cups milk with a doubled recipe) I also used melted butter instead of oil.

WENDYG25
254

WENDYG25

Excellent. I've been using the Good old Fashioned Pancakes recipe from this site for ever and found this one to be much much better. Batter was perfect. Looks thin when you put it on the griddle but fluffs up so nicely. I use a little shortening on the griddle so they don't stick. My new favorite pancake recipe.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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