Recipe by Jen T
This is one of my adopted recipes. I adopted it towards the end of 2005 because it brought back many happy memories. I have altered it just a little by using melted butter in place of the shortening and by mixing the egg, milk & butter together before adding to the dry ingredients. I have also added how to cook them for those new to cooking :) My Mother In Law used to make pancakes for my girls when they were young as a treat when we visited. They always had them with lemon juice (she had a wonderful large lemon tree) and sprinkled them with sugar. :) The cooking time is approximate. *Oooops!! Thanks to Sara for her review which alerted me to a mistake which I have now corrected. It should be 1 & 1/2 cups flour not 3!!!! NOTE* I sometimes add more milk to get a thinner batter that will spread more easily when made as large pan sized pancakes.
- 1 1⁄2 cups flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1⁄4-1⁄2 teaspoon salt (or more depending on your taste, the original recipe said 1teasp.)
- 1 egg
- 4 tablespoons butter (melted) or 4 tablespoons shortening
- 1 1⁄4 cups milk
Directions See How It's Made
- Sift dry ingredients together twice into a large bowl.
- Beat the egg with the milk and add the melted butter, beating to combine.
- Using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing.
- Heat a heavy griddle or frypan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
- Serve with either lemon juice & sugar sprinkled on them or with golden syrup or maple syrup.