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About This Recipe -   Pancakes

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 2-4
  • About This Recipe

    “This is one of my adopted recipes. I adopted it towards the end of 2005 because it brought back many happy memories. I have altered it just a little by using melted butter in place of the shortening and by mixing the egg, milk & butter together before adding to the dry ingredients.I have also added how to cook them for those new to cooking :)My Mother In Law used to make pancakes for my girls when they were young as a treat when we visited. They always had them with lemon juice (she had a wonderful large lemon tree) and sprinkled them with sugar.:)The cooking time is approximate.*Oooops!!Thanks to Sara for her review which alerted me to a mistake which I have now corrected.It should be 1 & 1/2 cups flour not 3!!!!NOTE* Isometimes add more milk to get a thinner batter that will spread more easily when made as large pan sized pancakes.”


  • 1 1/2 cupsflour
  • 1tablespoonsugar
  • 4teaspoonsbaking powder
  • 1/4-1/2 teaspoonsalt( or more depending on your taste, the original recipe said 1teasp.)
  • 1egg
  • 4tablespoons butter (melted) or 4tablespoonsshortening
  • 1 1/4 cupsmilk
  • Directions

  • Sift dry ingredients together twice into a large bowl.
  • Beat the egg with the milk and add the melted butter, beating to combine.
  • Using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing.
  • Heat a heavy griddle or frypan which is greased with a little butter on a paper towel.
  • The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.
  • Serve with either lemon juice & sugar sprinkled on them or with golden syrup or maple syrup.
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