Prep 5 mins
Cook 10 mins
This recipe came from my grandmother, who made us hotcakes every Sunday morning. These are very lite and sweet enough to eat without syrup. She made these grapefruit-size. You could also put fruit on these and serve with no syrup as a desert. This is the only recipe our family has ever used. I made them for a friend once, and she liked them, but said they were sweet and tasted more like a crepe. Anyhow, they are quick and easy to make.
- 2 cups flour
- 1⁄2 cup sugar
- 4 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla (or more if you like alot of vanilla)
- 1 3⁄4 cups milk (more or less to make smooth consistency)
- Mix all dry ingredients in a med. size bowl.
- Then add enough milk and stir until smooth.
- Add eggs.
- Add vanilla.
- Stir again.
- If needed, add more milk. The batter should be a bit on the thin consistency side.
- Let these set for about 5 min, and they will thicken a little.
- Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
- This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.
These are my go to, never fail breakfast hot cakes!!! Whoever grandma Caddell was, she's great!
Love these! Very delicious. They freeze wonderfully too. I think I'll start making double batches and freezing the left overs for a quick breakfast during the week!