My Mother's Pancakes14 Reviews
- Prep: 10 min
- Cook: 8 min
- Ready In: 18 min
“This recipe comes from a hand-written addition to my mother's Home and Garden cookbook (you know the one with the red and white checkers that used to be given as wedding presents back in the 50's). Her book is older than I am. Anyway this is simply the best pancake recipe I've ever tried. I have tried a few, but always come back to this one.” - by Joy
Original recipe yields 10 pancakes
- Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook until browned on the other side.
Amount Per Serving (4 total)
- 357 cal
- 9.8 g
- 56.8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I read through the reviews before I made this recipe. I did double the recipe BUT I cut the flour back by half (two cups for a doubled recipe). I did use vegetable oil instead of olive oil only becaus..." See moree I didn't have enough on hand. Good basic pancake recipe that turned out very fluffy pancakes."
"This is a very good recipe. The only thing I changed was adding a little more sugar and a pinch of salt. As for the batter being too thick, well, didn't the author say that flour was to be added littl..." See moree by little until the batter reaches the desired thickness? I used about 1 1/4 cups the first time and even less than that second time (probably about one cup)."
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