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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 2 servings |
||
| Calories 708 | ||
| Calories from Fat 288 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.0g | 49% | |
| Saturated Fat 19.0g | 94% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 188mg | 62% | |
| Sodium 1292mg | 53% | |
| Potassium 371mg | 10% | |
| Total Carbohydrate 87.4g | 29% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 6.8g | ||
| Protein 18.1g | 36% | |
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By: Jen T
Mar 6, 2000
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* I sometimes add more milk to get a thinner batter that will spread more easily when made as large pan sized pancakes.
SERVES 2 -4
Ingredients
- 1 1/2 cups flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1/4-1/2 teaspoon salt (or more depending on your taste, the original recipe said 1teasp.)
- 1 egg
- 4 tablespoons butter (melted) or shortening
- 1 1/4 cups milk
Directions
1
Sift dry ingredients together twice into a large bowl.2
Beat the egg with the milk and add the melted butter, beating to combine.3
Using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing.4
Heat a heavy griddle or frypan which is greased with a little butter on a paper towel.5
The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.6
Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.7
When bubbles appear on surface and begin to break, turn over and cook the other side.8
Serve with either lemon juice & sugar sprinkled on them or with golden syrup or maple syrup.
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- Course > Breakfast > Pancakes & Waffles
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Chef #1266501
On Jun 13, 2009
These were really good! I was out of milk so I used 3/4c evap milk and 1/2c water. I also added a little vanilla. I made one batch with white flour and one with all whole wheat. They were both wonderful!
From: TwoManyDogs
On Jun 7, 2009
Mmmm tasty good pancakes. Marking the recipe so I can make these again.
From: Llamatron
On Apr 18, 2008
This recipe is AMAZING. I always hated how the batter would splash when I flipped the pancake, but with this recipe it flips perfect everytime. This recipe is great for HUGE pancakes too--my husband loves the pancakes that take up the WHOLE plate and I can finally make them for him! I'm sure you could jazz it up with whatever you like: blueberries, chocolate chips, vanilla, etc. This is a great basic recipe that you can get creative with. Thank you so much for sharing with us!!!!
From: Jenna Kielman
On Apr 6, 2008
Absolutely LIGHT AND WONDERFUL! Best ones I have tried in a long time. The only thing I did was add alittle vanilla to the batter. Thanks for posting!
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