Prep 5 mins
Cook 20 mins
These are "silver dollar" style pancakes. I don't like sweets, so I eat them as-is, without any syrup, etc. They are very light and I usually make tons of tiny pancakes, ending up with a huge stack. If they are getting too dark by the time they bubble, then the pan is too hot, and vice versa. If you use the buttermilk, substitute one teaspoon of baking soda for one of the teaspoons of baking powder (using 1 teaspoon each).
- 2 eggs
- 2 tablespoons vegetable oil (or other shortening)
- 2 cups skim milk (or buttermilk)
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- Warm the skillet or griddle while assembling ingredients.
- Grease the griddle very lightly with shortening.
- Beat eggs, shortening, and milk in a large bowl until well blended.
- Add flour, baking powder, sugar, and salt to liquid ingredients, and mix just enough to make a creamy batter with some lumps.
- Spoon or ladle batter onto hot griddle.
- Turn pancakes over when edges look dry and bubbles cover the top.
- Cook until other side is done.
Well, my husband gave this the thumbs up! I thought the batter was a little thin, but they turned out nice. I halved the recipe and used whole milk. I did add just about a 1/4 cup more flour. Thanks bramble!