Total Time
Prep 5 mins
Cook 5 mins

This is the best pancake recipe I've ever used. The cakes have a slightly sourdough taste to them.

Ingredients Nutrition


  1. Whisk until the mixture is smooth.
  2. Carefully pour it onto a preheated pan.
  3. Cook each side until it is golden brown.
Most Helpful

I made a genuine error and used rice flour instead of white flour, and they still tasted fantastic and really light! I scaled down to 1 serving (yeilded 2 pancakes) and had to add an additional 1/4 cup of water because the batter was very thick, but that could be because of the rice flour. Topped them with applesauce for a great brunch! Next time I'll try this with some finely chopped fruit in the batter.

Anu March 20, 2002

The pancakes had a nasty smell in them once done. I think they lacked "something", maybe some nuts would help. I served these with honey. The feedback was not too good, dad and my bro. didn't quite like them, though mom and me felt they were ok, but they could be better with some more sugar and nuts, perhaps.

Charishma_Ramchandani February 26, 2002

I liked the slightly sour taste of these - and the lightness.

Ryan March 06, 2002