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READY IN 20 mins

Pancakes II

Read Reviews (40)

"My sister taught me how to make these. They are the best pancakes in the world. Enjoy! You may also add fruit to the pancake batter before grilling the pancakes." — VLAKE

Ingredients Edit and Save

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Sugar and Sweeteners

Measuring All-Purpose Flour

All about Eggs

Types of Salt

Original recipe makes 5 to 6 servings Change Servings

2 eggs
2 teaspoons white sugar
1 pinch salt

2 cups all-purpose flour
2 teaspoons baking powder
2 cups milk

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Directions

Beat eggs until fluffy; beat in sugar and salt. In a separate bowl, stir flour and baking powder together. Stir milk and flour mixture alternately into eggs, starting and ending with milk.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. Brown on both sides and serve hot.

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PREP 5 mins
COOK 10 mins
READY IN 20 mins

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What are you people talking about!!! These are perfectely good pancakes with some moderate alterations: 4 Tbsp sugar, 4 tsp baking powder. And whipping the egg whites to a stiff peak then folding it in last make a really big difference to the texture. The pancakes are soft and moist; very tasty :)

—SUNNYGLO

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Most Helpful Critical Review

Sep 27, 2003

These give truth to the saying "flat as a pancake". They have no fluff at all and very little flavor. Maybe it's because the recipe does not call for oil, as do most of the pancake recipes I have used.

—BLONDIEPEREZ

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47 Ratings

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Sep 27, 2003

I wish I had read the other reviews before making these. I don't like dirtying two bowls for making pancakes, and they turned out flat, rubbery, and floury-tasting. My 6-year-old said, "Go back to Bisquick, mom!"

—MARY LYNNE 5

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Sep 27, 2003

Sort of bland, and very rubbery and heavy. Won't be making again.

—MONA_C

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Nov 01, 2010

the missing ingredient on this recipe is 2 teaspoons of baking soda.. they are fixed after that. No more rubbery pancakes

—gmariej82

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Oct 18, 2010

I too wish i had read the reviews. These pancakes do not come out like the picture and are very bland and rubbery!

—astra82

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Oct 23, 2003

perfect, fluffy and light, great with maple syrup...I find most pancake recipes I've seen make such heavy pancakes, this is more like what I had growing up

—KYMBERAND

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Aug 28, 2012

The pancakes turned okay, but without some adjustments to the recipe. The taste was bland, and despite using my hand mixer to beat the eggs and mix the rest of the ingredients in, the pancakes were not fluffy at all. If I ever make these again, I think I'll increase the sugar to a tablespoon (3 tsp) and possibly add at least 1 teaspoon vanilla extract. I also added some oil to the mix; otherwise, the would have turned out extremely dry.

—Marcie

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Nutrition

Calories
222 kcal
11%

Carbohydrates
37.4 g
12%

Cholesterol
77 mg
26%

Fat
3.7 g
6%

Fiber
1.1 g
5%

Protein
9.1 g
18%

Sodium
242 mg
10%

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

Nutritional Information

Pancakes II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 222
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 1.6g 8 %
Cholesterol 77mg 26 %
Sodium 242mg 10 %
Potassium 189mg 5 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 1.1g 5 %
Protein 9.1g 18 %
Sugars 5.4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 22 %
Iron 24 %
** Thiamin 37 %
Niacin 34 %
Vitamin B6 5 %
Magnesium 7 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.