Pancakes Recipe -
Pancakes Recipe


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"This is a quick and easy recipe for pancakes using self-rising flour."

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Ingredients Edit and Save

Original recipe makes 10 - 4 inch round pancakes Change Servings


  1. Beat eggs, oil, and milk together, and add to flour. Stir until combined.
  2. Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2008

I just wanted to comment on the other reviews...If you use all-purpose flour, instead of self rising, they WILL be flat and tasteless. Follow the directions. If you don't have self rising flour, add baking powder. Look online for conversions.

Most Helpful Critical Review
Mar 01, 2006

This recipe has a good base, but even a flat cake need levening of sorts. after trying one as is(plus cinnamon), I added 1/2 tablespoon baking powder and 1/2 tablespoon sugar to the mix. The rest of the batch was much better. Next time I'll skip the oil, add honey for sweetness, and add the baking powder to the dry ingredients mixed beforehand.

Oct 28, 2006

Grabbed this recipe and 30 mins later we sat down to a giant stack of pancakes. I made two batches separately and the only thing I added was 2 tsp of vanilla extract. I was consistent with every measurement except the flour which I eyeballed for consistency. I put in enough to make the batter quite thick (even a little lumpy) and whipped it with a fork. In the pan (teflon with butter) the batter stayed together very well and did not easily run away. Only the edges had air bubbles by the time I flipped them, then I watched them rise before my eyes. I used less oil in the first batch and I thought that the first ones weren't as fluffy. My flatmates claimed they had never eaten fluffier pancakes, and I thought they were pretty darn good too, although I may tinker with some seasoning. N.B. make sure you're using self-raising flour, plain/all-purpose will leave you with flat, rubbery crepes. Do a tester first to see if the batter works, if not you still have time to tinker.

Aug 02, 2008

I noticed this recipe was rated either very good or very bad, so I had to try it. It seemed a little thin, so I added a little extra flour (maybe less than 1/4 cup)and 2 tsp. vanilla. I don't see any reason to add sugar if you plan to eat them smothered in syrup! Those who rated it badly, may have used all purpose flour. Pancake batter, like brownies, should be left slightly lumpy. I poured them onto a non-stick griddle which I greased lightly with a paper towel dipped in vegetable oil. Turn after the edges look dry and the bubbles on top begin to pop. They will rise beautifully after you turn them. And they tasted great!

Mar 03, 2006

These pancakes were the best.They tasted like real ones and and they hardly used any ingreadients.Try these at home you ll love them (easy for children to cook aswell)

Dec 04, 2004

How this recipe currently has 4.5 stars, and I don't know how. I never knew pancakes could be this flat, greasy!

Jun 10, 2006

I'm not quite sure why I tried this recipe so many times--I think I was worried I was screwing it up! I tried several variations of flours, baking spices, honey, oil, even chocolate chips. All yielded variaties of flat, rubbery pancake. I appreciate that it requires few ingredients, but that doesn't compensate for the lack of flavor.

Jan 19, 2004

Absolutely horrible! Total waste of ingredients and time! Wish I could give it 0 stars. They were as thin as paper and had a nasty taste.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 352 mg
  • 14%

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

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