Pancakes

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  • 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.”

    Ingredients

  • 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.

    • Reviews

  • “the recipe is rubbish we in england have a better recipe and they are far tastier”

  • “This recipe is perfect! Quick, easy and a crowd pleaser! Thanks so much!”

  • “Great pancakes as I like them.I just added a little bit more milk.They got a great texture and thick.Thanks Jen :)Made for the Australian Recipe swap for May 2011”

  • “We thought these pancakes were perfect!Very tasty, both rich and fluffy.So easy :)”

  • “These are good.I made these for my family this morning for breakfast and we enjoyed them.They are easy to put together and ingredients that I always have on hand.Thank you for sharing these with us.”

  • “This was a great recipe.I added a can of cream corn to make my families traditional corn pancakes, so it didn’t make them quite as fluffy.We had them for dinner.I’ll be using this recipe from now on, can’t wait to try it again without the corn for breakfast!”

  • “Will never use bisquick again!Used 1/2 cup of vanilla soy milk and 3/4 cup of 1% so it didn’t have as much dairy. So light and dense at the same time…I now believe I can make perfect pancakes.Will try to add a banana next time.”

  • “Great recipe. Simple and tasty. I have make these twice now and the pancakes come out perfect every time. Like many of the others I added vanilla to the batter.”

  • “Made these just as written, they were wonderful.”

  • “If you want major fluff this is PERFECT. Me, I love a fluffy pancake; not those thin, cardboard ones. The batter came out very thick, but the pancake cooked all the way through, and the recipe was very easy to make. I had enough for four pancakes– or two people.”

  • “THANK YOU!!!!I will never purchase boxed pancake mix again.These were delicious and my kids are looking forward to pancake Sundays now.So easy to make and worth the extra few minutes to make instead of adding water and filling the kids with chemicals from a box,”

  • “Excellent recipe!Super simple to make and a huge hit with my 10 year old pancake expert!I added some vanilla and they came out perfect!”

  • “I tried making this with rice milk instead of cow’s milk and it worked out well. This was my first time trying to do this with any pancake recipe. They might not have risen as much as they would have but they were very delicious and moist!”

  • “I substituted 1/2 cup of the AP flour with WW flour, added 1 tbsp cinnamon, and added 2 tbsp vanilla.Pancakes came out great–even the first ones!Thanks for sharing.”

  • “I enjoyed these large, light and fluffy pancakes Jen.They were awesome served with recipe #67046. I will definitely make these again and try them with lemon juice and icing sugar.I did add an additional 3/4 cup of milk to the batter, which made 16 medium size pancakes. Thanks for sharing your tasty recipe.”

  • “These were fantastic. I made a double batch and put some in the freezer for an easy “before school” meal.Kid’s absolutely loved them because I made them plate-sized. My only change was to add a few tsp of vanilla”

  • “These weren’t the best pancakes I’ve had but also not the worst.I chose this recipe because I was out of buttermilk and plain yogurt the batter comes out way too doughy and didn’t really spread like everyone said.It cooked well and it looked fantastic but they were very dry and almost tasted like sugar cookie dough.I reckon either more wet ingredients or less of the dry ingredients otherwise drown them in syrup.”

  • “These were super good and easy to make.MY DS’s loved them.Great recipe.”

  • “Thanks Jen, these were great.The butter cooled quickly and went slightly lumpy in the batter, but it didn’t matter.These were really easy to flip as the uncooked side set well.Quite a bland base but this makes them perfect for the topping of your choice, we had real maple syrup and they were yummy.”

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