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Nutrition Facts
Serving Size 1 (156g) Recipe makes 4 servings
Calories 340
Calories from Fat 118		(34%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 925mg		38%
Potassium 184mg		5%
Total Carbohydrate 46.4g		15%
	Dietary Fiber 1.3g	5%
	Sugars 6.5g
Protein 9.0g		18%
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Pancakes

Recipe #65049 | 20 min | 5 min prep | add private note

⁽⁹⁹⁾ RATE IT NOW Print Recipe

By: MaeEast
Jun 19, 2003

A simple old fashioned pancake recipe. Good with syrup.

SERVES 4 (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 egg
3 tablespoons melted butter
1 1/4 cups milk

Directions

1
Beat egg.
2
Stir in butter and milk.
3
Combine flour, salt, sugar, and baking powder.
4
Stir into egg mixture.
5
Lightly grease a griddle.
6
Heat griddle and drop about 1/4 cup batter onto griddle.
7
Spread lightly with a spoon.
8
When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
9
(I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
10
For me, the temperature usually ends up somewhere between medium and medium-high.

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Featured Reviews for This Recipe

From: momof4jdak

On Jan 17, 2010

This was by far the best pancake recipe I have come across in a long time....My DS ate 4 of these delicious light and fluffy pancakes and he is only 4! The only addition I made was using about 2 tsp. of vanilla and I add apples and cinnamon.

3 people found this review helpful

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From: Chef #969528

On Jan 9, 2010

Loved this recipe. I added 2 eggs instead of one (trying to get in more protein for the kiddos). FYI-This batter was thick even with two eggs. The texture and taste of these pancakes are great. Kids ate em up!

2 people found this review helpful

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From: Roosie

On Oct 10, 2003

These were awesome!! My boyfriend dubbed them "Little Puffcakes," however, because they are huge and fluffy! They soaked up EVERY bit of syrup (my boyfriend poured the syrup on my plate for me and I looked at it and said "Aren't you going to put syup on it??" Not a trace left!) so it might be better to just make a little puddle for dipping rather than just pouring the syrup on top. Super easy, super fluffy- super good. These freeze well too, so next time I think I'll make a double batch and just freeze the leftovers for many joyous breakfasts to come. Don't worry about how thick the batter is- just be sure to spread it out with your spoon. I added a touch of vanilla and almond extracts and made this with half-and-half (there was only a tiny bit of milk left in the house and we wanted to have it to drink!), but I'm sure neither of those facts made a huge difference. THANKS AGAIN!!! *****

10 people found this review helpful

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From: Rushed 4 Time

On Aug 22, 2004

Let me start by saying I personally don't care for pancakes; I prefer waffles. However, these were pretty darn good! I've never made pancakes before, so I really liked that the batter was thick enough for easy flipping on the griddle. I didn't ruin a single pancake! They came out light and fluffy. Next time, I think I'll add a dash of vanilla to suit my taste. I also need to make sure to use a little less batter with each pancake and spread it out a bit more on the griddle. Since I didn't mess it up, I'd have to say this is a fool-proof recipe!

7 people found this review helpful

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