Prep 7 mins
Cook 15 mins
My grandma made these pancakes since I was a little girl, then passed on the recipe to my mom and dad (it still remains one of the only things Dad claims that he can actually make), who passed it on to me. After tasting these, I have the hardest time eating pancakes from a mix! I also double the recipe and make waffles, flash-freeze them, and store them in a zipper-lock bag - my family likes these better than the frozen boxed ones!
- 2 cups flour
- 8 teaspoons baking powder (levelled teaspoons... but I use about 7)
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 2 eggs
- 2 cups milk
- 1⁄3 cup oil
- Combine flour, baking powder and salt in a large bowl.
- In a separate bowl, beat eggs and add wet ingredients *and sugar*. (If you add sugar to the dry ingredients though, it's still good -- for some reason it seems better if it's added to the wet ones, though!).
- Add wet ingredients to the dry, and mix well (by hand).
- Pour into your waffle maker and follow the waffle maker directions, or pour approximately 1/4 cup onto a hot griddle (I use an electric griddle at approximately 350 degrees).
- When the top of the pancakes start to bubble and the bubbles start to pop, they are ready to flip. Flip the pancakes and cook until the other side has cooked and the pancakes are golden brown.
- Serve with whipped cream and strawberries or with butter and maple syrup --
- Enjoy! (Mmmmm!).
Very good pancakes! We used "recipe#42038" with this and had a filling breakfast. Can't wait to try this as waffles. Thanks for breakfast! Made for Fall PAC '08.
These were the best waffles that my family and I have had. I will make these and freeze them forfor for breakfast. Just pop them them in the toaster.Thank you for such a good an easy recipe.