Prep 10 mins
Cook 20 mins
These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.
- Combine all dry ingredients with a whisk.
- In a separate bowl whisk all wet ingredients together.
- Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy -- This is correct.
- Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.).
- Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.
I made two batches of these for DH and I and company and they turned out wonderfully! Thank you....so light. Everyone enjoyed them and I will be making them again. Made for Spring PAC 2013.
Very good pancakes! I found out too late that I only had a half cup of milk, so I substituted sour cream for the rest. Also used lemon juice with the milk/sour cream instead of actual buttermilk. My only question with the recipe is the "serves 6." Even though I added a bit of water to make up for the extra thickness of the sour cream, I only got 8 pancakes - more likes serves 4, I think.
Yum! Delicious pancakes! The batter is extremely thick, but swirls out great and makes a huge and beautiful pancake, not to mention tasty! I ate two and froze the the rest for later! Thanks for sharing your recipe! :) Made for PAC Spring 09