Fannie Farmer Griddlecakes
photo by Charles L.
- Ready In:
12 medium pancakes
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
Questions & Replies
I was so thrilled to see this recipe here! I have been making these Fannie Farmer's "Famous Pancakes" as my grandkids call them for 40 years and they are the best. I am currently overseas and could not remember the exact quanitities of each ingredient.....so happy you shared it for us here, Miss Eve
I added a tablespoon of vegetable oil and reduced the sugar to 1 tablespoon. This made for a lighter, less sweet pancake. These turned out to be the best pancakes I ever made. The taste was perfect for adding butter and syrup. You don't need a lot of sugar in the batter if you are going to use maple syrup. I think people use too little milk, the batter should be somewhere between a crepe and a pancake. They do rise to a fluffy, tender piece of heaven.
One hearty, delicious pancake that will stay with you for a while. I can see how this recipe would have served well, the hard working laborers, of the time of this recipe. I did use one cup of milk because the batter was thicker than I am used to. Batter was still thick, and only made 5 medium/large pancakes. This won't replace my favorite pancake recipe, but I will enjoy this one again to be sure! Thanks for sharing, Miss Eve
RECIPE SUBMITTED BY
We moved from beautiful New England three years ago to be closer to our children. I must say it was a drastic change, but,I bloom where I'm planted. I enjoy golfing, crafts, and cooking. Recipezaar is my most favorite site on the internet. So many recipes, so little time!