Grandma's Egg Pancakes
Ready In: 20 mins
Serves: 4
Yields: 12 3-4
Ingredients
- 2 extra large eggs
- 1 cup milk (I use rice milk)
- 1 tablespoon salted butter, melted (can sub vegetable oil)
- 1⁄2 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 dash ground cinnamon
- as needed salted butter (for frying) or cooking spray (see note)
Directions
- Mix the dry ingredients together (sift if needed).
- Whisk the eggs, melted butter, vanilla and milk together.
- Whisk in the dry ingredients in thirds. Some small lumps or OK.
- Allow to sit 5-10 minutes.
- Heat a skillet over medium high heat.
- Add some butter to coat the bottom plus some.
- When the butter begins to simmer, ladle the batter into the heated butter.
- The pancakes should be kind of lacy and absorb some of the butter.
- Turn the cakes when the tops have bubbled edge to edge and cook 30 seconds longer.
- Plate the pancakes, top with more butter and syrup or whipped cream, fruit and powdered sugar.
- NOTE: You can use a vegetable spray lightly sprayed on a griddle to reduce calories and fat but it's not the same!
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