Prep 5 mins
Cook 10 mins
These are the best pancakes that we've ever tried. It was originally just a pancake recipe passed down from my mother which we have enjoyed for a number of years. The only change we have made was adding cinnamon. We love to eat them hot with butter melting over them and smothered in Aunt Jamima's pancake syrup. Awesome for Saturday morning breakfast. And it only takes about 15 minutes! Fry up some bacon or Breakfast sausage to make it even better.
- 3 cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 2 1⁄2 cups milk
- 6 tablespoons melted margarine
- Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth.
- Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.
Very nice hotcakes.. just the sort my husband likes! I used butter instead of margarine. We enjoyed them with maple syrup and cream, but will try them with blueberries next time as well. YUM! Aussie cooks can just use SR flour in place of the flour and baking powder.
Very delicious pancakes. Made for a great breakfast. Addition of cinnamon takes it a step beyond normal. Thnx for posting, Chef Ryoni. Made for Fall 2008 PAC.
Lovely pancakes - the cinnamon gives them a nice flavour.