Total Time
Prep 5 mins
Cook 10 mins



  1. Combine 1 cup ice cream with water and egg in a medium bowl.
  2. In a separate bowl, combine flour, baking powder, and salt.
  3. Add the wet mixture to the dry mixture and stir just until combined.
  4. Heat a greased skillet over medium.
  5. Spoon 1/3 cup of batter onto the skillet for each pancake.
  6. Flip once edges are cooked and pancake starts to bubble, about 1 minute.
  7. Cook other side until lightly browned and serve with a scoop of ice cream and strawberry syrup.
Most Helpful

This recipe is very wrong. The ratio of dry to wet ingredients is completely off. I was left with pancake soup. There should be a roughly 1:1 ratio of flower to liquid... Based on checking the Internet after I failed. Guess I should have done that first. Couldn't salvage the recipe but maybe someone else can tweak it.

gator20 February 21, 2016