Pancakes from Scratch
"My own pancake recipe.
My grandsons always ask for these. I have been making them in a "farm animal" pancake pan."
photo by AZPARZYCH
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 tablespoons vegetable oil
- 2 cups milk (not quite)
- vegetable oil
directions
- Stir the flour, baking powder, salt and sugar together in a mixing bowl.
- Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level.
- Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps.
- * Do not over stir, you will have tough pancakes if you do!
- Preheat a frying pan for 2 or 3 minutes.
- Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through.
- Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.
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Reviews
-
I am not even the slightest bit sure how people are saying these are oily. There is only 2 tablespoons oil in there. Most recipes ask for more. Maybe they read incorrectly? It is interesting how the last reviewer thought the recipe was too watery, and another had to thin in out some. Anyway this is a great basic recipe. I too like them a little sweeter so just add a little more sugar. -
I used whole wheat flour and poured milk to 2 1/2 cup mark - they were excellent!
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I added just a little bit of milk to have them thinner. They were great. DH told me he loved the taste of those pancakes. Thanks Hag Chef :) Made for cookbook tag game -
Great pancakes! These cook up thick, fluffy and light not dense at all. This is how the family likes their pancakes, for me I would add a little more milk to thin them out a little but the flavor is excellent. Made for My 3 Chefs. -
Not sure what this recipe made, but it most certainly was NOT a pancake. The batter was watered down, and it made an oily crepe-like concoction. Did not taste good, either.
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RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
