Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe is a little different because you melt the butter and warm the milk together and the dry ingredients are sprinkled instead of poured. It's a very buttery pancake and your griddle doesn't need much greasing. These are very tasty, and I think I might vary it a little--add some cinnamon or a dash of nutmeg and a little vanilla. You could even add a little sugar (although I don't think it's necessary). I love the buttery flavor! Recipe from www.CheapCooking.com. Serving size is estimated (it wasn't listed). I found smaller 4 to 5" pancakes worked best.

Ingredients Nutrition

Directions

  1. Warm the milk and butter until the butter is melted.
  2. Let cool a bit or it will cook the eggs when you add them.
  3. In a separate bowl, whisk the eggs until well-beaten.
  4. Add the cooled milk and butter and stir.
  5. Sprinkle the dry ingredients around on top of the wet ingredients, and stir them together. You don't want a big clump of baking powder or salt anywhere so just sprinkle them around instead of pouring them inches.
  6. If you want blueberry pancakes, sprinkle fresh or frozen blueberries on top before you turn them over.
Most Helpful

5 5

So glad I found this recpe, this made for the fluffiest, most wonderful pancake I've made yet. I did add 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Served with butter, real maple syrup and hot coffee - YUM, I'll be making this often. Thanks so much for posting.