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Nutrition Facts
Serving Size 1 Pancakes 170g Recipe makes 4 Pancakes)
Calories 364
Calories from Fat 129		(35%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 752mg		31%
Potassium 204mg		5%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 1.3g	5%
	Sugars 6.9g
Protein 10.6g		21%
how is this calculated?

The Simple but Perfect Pancake

Recipe #103599 | 15 min | 5 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Roxygirl in Colorado
Nov 8, 2004

This recipe is from King Arthur's All-Purpose Baking Book and my family's current favorite recipe. They have a spongy texture and soak in the syrup.

4 -6 Pancakes (change servings and units)

Ingredients

2 large eggs
1 1/4 cups milk
2 teaspoons vanilla
3 tablespoons butter, melted or vegetable oil
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder (for diner-style pancakes)

Directions

1
Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
2
Stir in butter or oil.
3
Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
4
Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
5
Grease and preheat griddle.
6
The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
7
Drop ¼ cupfuls of batter on the lightly greased griddle.
8
Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).

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Featured Reviews for This Recipe

From: MarinasDaddy

On Sep 20, 2009

Very nice pancakes. I added a couple teaspoons of grated orange peel and fresh strawberries (goes great with Mimosas). Next time, I will omit the sugar because the outside of the pancakes were a bit more crisp than I prefer. Overall, they were wonderful pancakes. I will make this my standard recipe to use for Sunday morning breakfast.

0 people found this review helpful

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From: AngelinaA

On Jul 24, 2009

My hubby made this recipe the other morning and I tried not to like it, really I did, as I am the pancake queen and "how dare he try to de-thrown me with some sad pancake recipe he found on the internet"...but I loved it! The pancakes were belgian waffle-like, super fluffy with a crispy edge, and just the right flavor. This will replace my tried and true recipe for sure! Thank you!

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From: justcallmejulie

On Jan 23, 2005

These are so good!!!! Fluffy, light, and not a ton of batter to commit to. Perfect for a school-day morning! If you prefer a fluffier hot cake, this is sublime, especially with real maple syrup, since it soaks it up like a sponge...

4 people found this review helpful

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From: pumacreek

On Feb 8, 2005

Great recipe - the local comment was, "It's amazing that you can make pancakes like this in your own home!" I used malted milk and all (soft)whole wheat pastry flour and found it hard to believe that they were made with whole wheat. They are really classic pancakes, a crowd pleaser.

3 people found this review helpful

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Read all 24 reviews