Recipe by Debber
Time saving tip: Gather a hand-ful of quart-size zipper bags. Haul out the dry ingredients and measure & sift into bags. Label bag "Pancake Mix" and store in a cool, dark cabinet. At meal-time, combine one bag with wet ingredients. Make up a bunch of bags at once, breakfast will come together that much quicker! The original for this recipe came in the box with a blender we received as a wedding present back in 1978. I've tweaked it into solid breakfast perfection!
Top Review by Stardustannie
These were really nice, I enjoyed the addition of the whole wheat flour. We had ours with maple syrup and they were also really nice cold spread with a little butter. I like the idea of mixing the dry ingredients ahead of time to speed things up in the morning...a great idea when on holidays. Thanks for sharing.
- 4 eggs
- 3 cups milk
- 1⁄2 cup oil
- 3 cups white flour
- 1 cup whole wheat flour
- 1⁄2 cup white sugar
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- chocolate chips
Directions See How It's Made
- Preheat electric griddle to just under 350 degrees.
- In a large mixing bowl, combine all ingredients in order given.
- Lightly grease the hot pan with butter or Crisco.
- Dip batter out with a metal 1/4-cup measure and pour into pan.
- Sprinkle with about 9 chocolate chips.
- Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
- Remove to serving platter and continue with next batch.
- Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
- Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.