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??)
My Private Note
Units: US | Metric
- 1Mix flour, baking powder and salt.
- 2Make a well in the dry ingredients and add eggs, milk and melted margarine.
- 3Stir just until flour is moistened.
- 4Let sit for 2 or 3 minutes to allow batter to thicken.
- 5Bake on a hot griddle or frying pan, using a small amount of oil or margarine.
- 6Flip only once.
- 7Note: Cook up all your batter! Leftover pancakes can be refrigerated or frozen and reheated in the microwave or toaster with great results!
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Nutritional Facts for Easy Breezy Perfect Pancakes
Serving Size: 1 (912 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 148.6
- Calories from Fat 56
- Total Fat 6.3 g
- Saturated Fat 1.8 g
- Cholesterol 40.9 mg
- Sodium 210.2 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 0.5 g
- Sugars 0.1 g
- Protein 4.5 g