Prep 20 mins
Cook 15 mins
I found this on allrecipes.com. Made for ZWT8- Great Britain.
- 236.59 ml self-rising flour
- 59.14 ml sugar
- 1.23 ml baking soda
- 1 egg, lightly beaten
- 177.44 ml milk
- 14.79 ml butter
- Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring constantly until smooth.
- Place a skillet over medium heat. Lightly coat with butter.
- Pour 1/8 cup of batter into the skillet. Cook until bubbles appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1-2 minutes on each side. Reapply butter to the skillet between batches.
- Serve with butter and jam.
Great pancakes!!! I really liked that there wasn't any added oil/butter to the actual batter, just in the pan for cooking. Very quick and easy to make, so you have breakfast on the table in no time. Thanks for sharing the recipe. Made for "Best of 2012" Tag Game.
These made a delicious breakfast this morning. They are definitely in the running for new 'go-to' Sunday morning breakfast! They were very fluffy and enjoyable and I'm glad I tried them. Thanks for sharing CJAY!
Yum, yum, yum! We are VERY particular about our pancakes around here so I was a little bit nervous about making something different, but these went over like...well...hotcakes! I made a double recipe but kept the sugar at 1/4 c and I am glad; we don't like a lot of sugar in general and 1/2 c would have been waaayyy sweet for us. I also made self-rising flour with spelt and white wheat flours and the texture of the cakes still came out light and fluffy. My kids really went bananas over these; DS ate 8 of them, I think. We all agreed that they are best spread with strawberry jam, which is also a departure from our "pancakes and syrup" norm. Thanks for posting, I think we'll revisit these little gems often! Made for ZWT 8: The Wild Bunch.