Recipe by Emily Eileen
This is my Mom's recipe for pancake batter that she has been using for about 40 years. Making these for Saturday morning breakfast was always a tradition, and I've never eaten better pancakes.
Top Review by Heather Reynolds in Virginia
These pancakes were the BEST i have ever eaten at any restaurant or made!! I wanted the crispy edges and this recipe gives you just that. If you dont want crispy edges just use less oil in your pan. The pancake itself has a fantastic taste and reminds me of cracker barrel. How can i thank you for sharing this. I just threw out all my other pancake recipes and will gaurd this one with my life. It is my forever pancake recipe and i am sure will be served from my kitchen ALOT! Thanks Heather
- 1 egg
- 1 cup buttermilk
- 2 tablespoons shortening (Crisco Butter flavored is best)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil (for each pancake)
Directions See How It's Made
- Heat oil in a small frying pan on Medium heat.
- Mix egg, buttermilk, shortening, flour, sugar, baking powder, baking soda, and salt in a medium-sized mixing bowl with a wooden spoon.
- Mix batter until smooth with no lumps.
- Pour 1/4th of the batter into the frying pan.
- If desired, drop a few blueberries, chocolate chips, pecans, or chopped apple pieces into the batter right after pouring the batter into the pan.
- Fry on the first side until tiny bubbles form around the edges of the pancake.
- Gently flip the pancake over, and cook on the other side for another 3-4 minutes.
- Take the pancake out of the pan and place on a serving plate, and add another two tablespoons of oil to the pan.
- Repeat steps 4 through 8 for the remaining 3 pancakes.
- Add additional oil for crispier edges. Use less oil for drier, fluffier pancakes.
- Double ingredients to yield 8 large pancakes. Triple ingredients to yield 12 large pancakes.
- Serve with natural butter and maple syrup.