Pancakes I Recipe - Allrecipes.com
Pancakes I Recipe
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Pancakes I
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  • READY IN 20 mins

Pancakes I

Recipe by  

"My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven."

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Ingredients Edit and Save

Original recipe makes 9 - 4 inch pancakes Change Servings

Directions

  1. Preheat a lightly oiled griddle over medium-high heat.
  2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
  3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2006

Read "The Subtle Art of Perfect Pancakes" on this site. This article has several tips, one of which is to refrigerate the batter for a while to allow the gluten to settle down and let the baking powder start to act, resulting in fluffy pancakes. Also , do not stir before using as this pops all the little bubbles created from the sitting. Interesting, huh!?! Anyway, except for a little vanilla, made recipe as it reads and I was happy with them.

 
Most Helpful Critical Review
Jan 18, 2011

Had to add so much extra flour to this recipe that it didn't even taste like pancakes. So I doubled the sugar and added some vanilla, even then they were thin and tasted like paste. And just so everyone is aware--baking powder and baking soda are both leavening agents, most often you use one OR the other. Baking soda is used in recipes containing an acidic ingredient, such as vinegar or buttermilk. The only time both would even be beneficial is when an acidic ingredient is there to make the soda react, which in this recipe, there is not. Leave out the soda and add a bit more powder, flour, sugar, and possibly another egg. Very disappointing recipe.

 
Dec 03, 2006

Great pancakes! I looked through the previous reviews and changed the recipe: 1. Add 1 teaspoon cinnamon 2. Add 1/2 teaspoon vanilla 3. Use only one egg with a doubled recipe 4. Chill the batter for 20-30 minutes beforehand 5. Use 3/4 cup milk (or 1 1/2 cups milk with a doubled recipe) I also used melted butter instead of oil.

 
Nov 23, 2006

Excellent. I've been using the Good old Fashioned Pancakes recipe from this site for ever and found this one to be much much better. Batter was perfect. Looks thin when you put it on the griddle but fluffs up so nicely. I use a little shortening on the griddle so they don't stick. My new favorite pancake recipe.

 
Feb 25, 2007

This recipe is easy, quick and fluffy.....stores well in a container in the fridege so that I can make just as much as I like and save some for another day, stores well in fridge.

 
Mar 22, 2007

Excellent recipe, they came out fluffy. I also added 1/2 tsp vanilla, 1 tsp cinnamon. In the summer I added finely chopped fruit to the mixture ie. apple, peach and banana.

 
Nov 12, 2006

These were perfect pancakes!!! I added a 1/2 teaspoon of vanilla to the liquid portion of the batter, but otherwise I followed the recipe exactly. They turned out light and fluffy and were so good that syrup and butter were optional. I will make these again and again! So much better than Bisquick.

 
Nov 02, 2003

I have finally become wise. I realize that no one recipe of pancakes is faultless. Everyone has a different taste. In our family, we all like the whole grain pancakes from the health store mix that my mom made while we were young. I tried these, and no one DISliked them--one of my sisters, the one with the deviant taste from the rest of us, said that she loved them and ate about 5--but I felt that they weren't quite what I was looking for. Maybe they would have been better with a touch of vanilla for flavor, or if I had used whole wheat instead of white flour, at least in part. However, it was worth a try. Thanks!

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 581 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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