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Fluffy Pancakes
SUBMITTED BY:
Eugene Presley
"I FOUND this recipe among our old family favorites and adapted it to make a small amount. It's quick and easy to prepare, but we still consider it a special treat. I make it for breakfast and to satisfy a sweet tooth. Topped with a fresh fruit sauce, it's a wonderful dessert! -Eugene Presley, Council, Virginia"
RECIPE RATING:
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(341)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
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DIRECTIONS
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
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REVIEWS
Reviewed on Feb. 27, 2007 by Cook in Farmington
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Cook in Farmington
Feb. 27, 2007
I don't understand how people can mess up this recipe and claim they followed ingredients and instructions accurately. These are simple ingredients and do not vary from many other pancake recipes out there! Sometimes I think people like to complain JUST to complain. Anyway, my review of this recipe is that the pancakes were excellent! They fluffed up after I turned them, browned nicely in my griddle, and my daughter loved them. Great, easy recipe that (most) people can follow. Thanks!
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10 users found this review helpful
I don't understand how people can mess up this recipe and claim they followed ingredients and...
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Reviewed on Nov. 1, 2006 by chef rating
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chef rating
Nov. 1, 2006
very good!!! if you replace margerine with shotening it tastes a whole lot better.
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9 users found this review helpful
very good!!! if you replace margerine with shotening it tastes a whole lot better.
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Reviewed on May 16, 2007 by bestcooker
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bestcooker
May 16, 2007
I had never been happy with any of the pancake recipes or mixes I tried over the years and had, in fact, pretty much given up making pancakes until I found this recipe. It is the BEST!!! Using buttermilk and just 2 Tablespoons of oil (instead of the 1/4 C. melted shortening) makes the thickest, fluffiest pancakes ever! The buttermilk makes the batter very thick, and you will need to quickly spread it out on the griddle, but makes all the difference. If you want to increase the buttermilk to 1 Cup, the batter will be more pourable and the pancakes will still turn out great. I have also doubled the recipe and had equally good results.
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8 users found this review helpful
I had never been happy with any of the pancake recipes or mixes I tried over the years and...
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Reviewed on Mar. 12, 2008 by
DaniellaMarie
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DaniellaMarie
Mar. 12, 2008
SO GOOD...These are my family's favorite, loved by 3 picky teens and a 3 year old who has never liked pancakes before. These are wonderful! I made minor adjustments: as written this recipe gets 4 stars, after I did some minor "tweaking" it became a 5 star pancake recipe. I changed the shortening to margarine, increased the sugar to 2.5 tablespoons, increased the baking powder to 2.5 teaspoons, added a teaspoon of vanilla, and a dash of cinnamon. I ususally cook my cakes @ 350 on my griddle, but for these I turned it down to 300. They turned out beautiful, light, fluffy, and delicious! *Upped the baking powder to 3 t and subst. whole wheat for 1/2 of the flour without anyone noticing a difference in flavor :)
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7 users found this review helpful
SO GOOD...These are my family's favorite, loved by 3 picky teens and a 3 year old who has...
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Reviewed on Jan. 17, 2007 by
elsmorem
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elsmorem
Jan. 17, 2007
This recipe has been a staple in our family. The only thing I change though is that I sift the flour and I add one more egg. You need to seperate the eggs. Yolk can get combined with all the other ingredients. After all the ingredients are mixed. Whip the whites of the eggs until they foam up and fold that into the mix a little at a time. You will have the best pancakes ever!!! Also pair this with the apple syrup recipe along with the crumbly recipe and throw a little wipping cream on top and you have the supreme daddy of all pancakes!!!
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6 users found this review helpful
This recipe has been a staple in our family. The only thing I change though is that I sift...
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Reviewed on Jan. 1, 2008 by MARY DOMAZ
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MARY DOMAZ
Jan. 1, 2008
Excellent!!! These definitely come out fluffy!!! I used melted butter for the shortening and accidently doubled the sugar. I doubled the recipe and it fed four, not eight like it should have. Since I only had four to feed, it was okay. I had hoped for leftovers but there were none. This recipe is very quick to throw together. Unlike other reviewers, I did not see the need to sift the flour. I did use a whisk to stir the flour mixture and I also used the whisk to stir when I added the liquid ingredients. The batter comes out very thick and is a little difficult to spread. I debated adding more milk, but decided to leave it as is. I was glad I did. The pancakes came out very light and fluffy. I would suggest cooking these at a medium low heat. If you cook them at too high of a heat, they will get very brown on the outside, but the inside will not be done. Slower cooking will yield great results!!!! Definitely a keeper recipe!!!
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4 users found this review helpful
Excellent!!! These definitely come out fluffy!!! I used melted butter for the shortening and...
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Reviewed on Mar. 21, 2007 by
Tirtza
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Tirtza
Mar. 21, 2007
These came out PERFECT. Per other's comments I also added 1 tsp. vanilla and a dash of cinamon. Also used 1 cup of milk and substituted 2 tbsp. oil for shortening.
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4 users found this review helpful
These came out PERFECT. Per other's comments I also added 1 tsp. vanilla and a dash of...
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Reviewed on Jan. 16, 2007 by
McLani
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McLani
Jan. 16, 2007
Thanks for this addition! My kids wanted hotcakes for breakfast and out of pre-mix, it was a delight to find this recipe. I followed the directions as is and think next time I'll try some suggestions from other reviewers (applesauce or canola oil). I also added about an 1/8 c. additional milk to thin the batter just a bit. ***NOTE*** Let the batter stand for about 5 minutes to activate all the ingredients. UPDATE: Since writing this review, I've made these for my kids a few more times.. here's what I've found.. One time I used Canola Oil and didn't care for the taste. Another, I left the batter thicker and added bananas (we really liked that one) and most recently I got to thinking... if this was an "old family favorite", they probably didn't "melt" the shortening, so I cut it into the dry ingredients (after I had sifted them together) and followed the rest of the recipe. Those were the fluffiest and yummiest say all of us at my house! -Thanks again.
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4 users found this review helpful
Thanks for this addition! My kids wanted hotcakes for breakfast and out of pre-mix, it was a...
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Reviewed on Dec. 9, 2006 by
flaffles
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flaffles
Dec. 9, 2006
Simple and super tasty. I followed the recipe as written except I used canola oil instead of the shortening. They browned and fluffed perfectly. The recipe is the perfect size for two people (2 pancakes each). It really does go nicely with a fresh fruit topping and some whipped creme. This will definitely be replacing bisquick in our house.
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4 users found this review helpful
Simple and super tasty. I followed the recipe as written except I used canola oil instead of...
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Reviewed on Nov. 13, 2006 by Erin
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Erin
Nov. 13, 2006
This recipe is good! The pancakes are very fluffy. I used vegetable oil instead of shortening and they turned out great.
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4 users found this review helpful
This recipe is good! The pancakes are very fluffy. I used vegetable oil instead of...
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