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Nutrition Facts
Serving Size 1 6 inch pancakes 100g Recipe makes 9 6 inch pancakes)
Calories 210
Calories from Fat 74		(35%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 576mg		24%
Potassium 118mg		3%
Total Carbohydrate 28.4g		9%
	Dietary Fiber 0.8g	3%
	Sugars 4.4g
Protein 5.9g		11%
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Pete's Scratch Pancakes

Recipe #5170 | 20 min | 15 min prep | add private note

⁽²²⁵⁾ RATE IT NOW Print Recipe

By: Bill Hilbrich
Dec 11, 1999

It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.

9 6 inch pancakes (change servings and units)

Ingredients

2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt

Directions

1
Mix the dry items first.
2
Combine the eggs and melted butter to the milk and slowly stir in the flour.
3
Let sit at least 10 minutes while heating the pan.
4
These will be high, but light and fluffy -- .

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Featured Reviews for This Recipe

From: Chef #227989

On Nov 1, 2009

Excellent pancakes but would still use premixed. It's just easier.

0 people found this review helpful

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From: TryingTraditional

On Oct 1, 2009

These are different breed of pancake and my family loved them. The batter is not runny, but sponge-like and they are very thick, but amazingly light pancakes. Often times you get a thick pancake that will tend to "grow" once it gets to your tummy making you feel stuffed as time goes on. This is NOT the case with these. First time around I made them as the recipe stated, but I am anxious to start making them with different combinations of flours and sweeteners.

1 person found this review helpful

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From: danny sayre

On Jan 22, 2001

very easy to make,about 5 minutes. the recipe made 9 pancakes 6 inchs round fluffy very light. I was pleased that butter and syrup didn't "water log" the cakes. You could add any fruit in this recipe. Overall these were the best I've ever made. thank you dansa111

17 people found this review helpful

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From: Carol :)

On Nov 5, 2001

I made these pancakes this morning for the family and they were great! I found them to be light and cakey. I think the melted butter is what made them so delicious. I'll be using this recipe from now on. Thanks Bill.