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1/1 Photo of Favorite Sweet Milk Pancakes
Thousands of pancake recipes here, and I couldn't find a recipe like this one. It was adapted from my mother's 1950 Betty Crocker's Picture Cook Book. No buttermilk or sour milk. Not too sweet. For a richer taste, substitute melted (and cooled) butter for the oil. Add half a cup of fruit or a quarter-cup of nuts if you want. I like them just as they are, served with some real maple syrup on top. (Cooking time is based on one pancake. Total cooking time depends on how many cakes you can fit in the skillet.)
Units: US | Metric
Serving Size: 1 (552 g)
Servings Per Recipe: 1