1/6 Photos of Special Pancakes (Batter Cakes)
These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Verry Berry French Toast. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.
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- 1Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
- 2In a large bowl, combine the bread cubes, flour, sugar and baking powder.
- 3In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
- 4Let mixture stand for 5 minutes.
- 5Stir mixture well, breaking up some of the cubes.
- 6Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
- 7Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
- 8Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
- 9With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.
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Nutritional Facts for Special Pancakes (Batter Cakes)
Serving Size: 1 (142 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 368.2
- Calories from Fat 213
- Total Fat 23.6 g
- Saturated Fat 10.2 g
- Cholesterol 129.9 mg
- Sodium 487.2 mg
- Total Carbohydrate 30.8 g
- Dietary Fiber 1.1 g
- Sugars 4.8 g
- Protein 8.4 g