Prep 10 mins
Cook 10 mins
I found this recipe in my Grandmother's 1963 Better Homes & Gardens Lunches and Brunches cookbook. It was entitled Coconut Hot Cakes with Sausage (from Kona Inn, Hawaii). I don't do the coconut or sausage part - I just use the basic pancake recipe since it is SO AMAZING! I've never had pancakes nearly as good as this recipe anywhere, so I quit trying. I never, ever order pancakes in a restaurant anymore because there's no way they can be as fluffy and tasty as this recipe. (I really love this recipe - can you tell??)
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 dash salt
- 2 eggs, beaten
- 2 cups milk
- 1⁄4 cup margarine, melted
- Mix flour, baking powder and salt.
- Make a well in the dry ingredients and add eggs, milk and melted margarine.
- Stir just until flour is moistened.
- Let sit for 2 or 3 minutes to allow batter to thicken.
- Bake on a hot griddle or frying pan, using a small amount of oil or margarine.
- Flip only once.
- Note: Cook up all your batter! Leftover pancakes can be refrigerated or frozen and reheated in the microwave or toaster with great results!