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Prep 10 mins
Cook 10 mins
On a recent visit by my mother she reminded me of my grandmother's "egg pancakes". Both used to make these rich pancakes for us kids when there was extra butter and eggs in the house. They are an unbelievable breakfast treat! Cook-off all batter as they re-heat well in the microwave (about 25 seconds)
- 2 extra large eggs
- 1 cup milk (I use rice milk)
- 1 tablespoon salted butter, melted (can sub vegetable oil)
- 1⁄2 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 dash ground cinnamon
- as needed salted butter (for frying) or cooking spray (see note)
- Mix the dry ingredients together (sift if needed).
- Whisk the eggs, melted butter, vanilla and milk together.
- Whisk in the dry ingredients in thirds. Some small lumps or OK.
- Allow to sit 5-10 minutes.
- Heat a skillet over medium high heat.
- Add some butter to coat the bottom plus some.
- When the butter begins to simmer, ladle the batter into the heated butter.
- The pancakes should be kind of lacy and absorb some of the butter.
- Turn the cakes when the tops have bubbled edge to edge and cook 30 seconds longer.
- Plate the pancakes, top with more butter and syrup or whipped cream, fruit and powdered sugar.
- NOTE: You can use a vegetable spray lightly sprayed on a griddle to reduce calories and fat but it's not the same!