Prep 10 mins
Cook 30 mins
First made on September 17th, 2005. The family loved them! They were quick and easy and also light and fluffy. Will definitely make these again! These squares combine the taste of pancakes with the texture of pound cake. Serve with maple syrup, honey or jam. Add mini-chocolate chips for a special treat!
- 3⁄4 cup milk
- 2 tablespoons melted butter
- 1⁄4 cup egg substitute
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking dish.
- In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat in the flour .
- Carefully stir in the baking powder and salt. Pour batter into prepared pan.
- Bake in preheated oven for 30 minutes.
- Cut into 16 square servings.
Very good starter recipe - can go lots of places with it! I like that I don't have to stand over the stove making pancake after pancake!
What I loved was the ease of pancakes without the hassel. My kids love "breakfast for supper", but having eggs, bacon, and pancakes is too much for me to get done all at the same time. Now I nuke the bacon and can bake the pancakes. This recipe needs a little tweaking, though. We are used to buttermilk pancakes, and thought these were lacking in the flavor area. Next time I will add vanilla and possibly more butter. Thanks for a good starter! Also, the serving size is more like 4 instead of 8.
these turned out great! fluffier than my normal pancakes. i halved the recipe and made it with 1/2 wheat flour and added a little vanilla. they were done in about 25 min and i served them with bananas and maple syrup. very nice and easy and fluffy! thanks i'll make this again.