Does anyone have a tried and true pancake recipe?

[RevSmoke]

When we do mix, we do Krusteaz - nothing comes close.

When we do from scratch, it is the Betty Crocker cookbook that we got when we were married 27+ years ago. We substitute 1/2 the flour for whole wheat and then double the amount of baking powder.

Here it is as prescribed (you can do the changes I suggest above for a "meatier" pancake that is still fluffy)

1 egg
1 cup all-purpose flour
3/4 cup milk
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt

Beat egg until fluffy (I use an electric beater for this whole process); beat in remaining ingredients until smooth. For thinner pancakes, stir in an additional 1/4 cup mild. Pre-heat griddle (to test griddle, sprinkle a couple drops of water. If bubbles skitter around, heat is just right.)

Pour about 3 tablespoons of batter from tip of a large spoon, a laddle, or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.


To play with this, I've added apples diced to about 1/8" square and a tablespoon of cinnamon. Another is crushed pecans and touch of cinnamon and touch of nutmeg. Another is diced bananas and crushed walnuts. To do any of those, I do the batter first and then when it is ready, stir in the other ingredients.

My sons like to add M&Ms. If you add them to the mix, the colors bleed a bit and make neat designs in the batter and thence in the pancakes.

Tried gummi bears once when they were younger - not a good idea.

Hope this helps.

Peace of the Lord be with you.

PS Went to the Betty Crocker website to get the recipe, there they use Biscuick - so very sad.

[hammondc]

Originally Posted by RevSmoke

When we do mix, we do Krusteaz - nothing comes close.

When we do from scratch, it is the Betty Crocker cookbook that we got when we were married 27+ years ago. We substitute 1/2 the flour for whole wheat and then double the amount of baking powder.

Here it is as prescribed (you can do the changes I suggest above for a "meatier" pancake that is still fluffy)

1 egg
1 cup all-purpose flour
3/4 cup milk
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt

Beat egg until fluffy (I use an electric beater for this whole process); beat in remaining ingredients until smooth. For thinner pancakes, stir in an additional 1/4 cup mild. Pre-heat griddle (to test griddle, sprinkle a couple drops of water. If bubbles skitter around, heat is just right.)

Pour about 3 tablespoons of batter from tip of a large spoon, a laddle, or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.


To play with this, I've added apples diced to about 1/8" square and a tablespoon of cinnamon. Another is crushed pecans and touch of cinnamon and touch of nutmeg. Another is diced bananas and crushed walnuts. To do any of those, I do the batter first and then when it is ready, stir in the other ingredients.

My sons like to add M&Ms. If you add them to the mix, the colors bleed a bit and make neat designs in the batter and thence in the pancakes.

Tried gummi bears once when they were younger - not a good idea.

Hope this helps.

Peace of the Lord be with you.

PS Went to the Betty Crocker website to get the recipe, there they use Biscuick - so very sad.

This recipe has the eggs till fluffy too. Maybe this is the step I am missing.

[Havanaaddict]

Trick for even lighter, fluffier pancakes; separate the egg and whip the egg whites until stiff peaks form. Fold the whipped egg whites into the batter just before frying.

You can also replace some of the flour with cornmeal or whole-wheat flour for a different taste and texture.