Great-Grandmother's Pancake/Waffle Batter

"Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)"
photo by CookiePuss photo by CookiePuss
photo by CookiePuss
Ready In:




  • Mix dry ingredients well.
  • Add wet ingredients one at a time, in order listed, stirring well after each addition.
  • Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
  • Cover batter and refrigerate overnight.
  • Preheat ungreased electric skillet or griddle to 400 degrees.
  • Spoon pancake batter into skillet.
  • (We like them'silver dollar' size-- about 2 tablespoons of batter).
  • Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
  • Flip, and cook on other side until done.
  • The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
  • Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).

Questions & Replies

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  1. josephine.r952
    these people are probably using 1 tablespoon instead of a teaspoon or something dumb like that lol the recipe is fine
  2. Jimmbob1
    I honestly dont see how you think this is way to salty with only a tsp of it in the recipie. I think you are abit sensitive about this. I made the recipie with a group of friends, and WE, as group felt it was great? Sorry but WE all saw no problem with the amount of salt. Jimmbob...
  3. Ms. DMAC
    Great recipe for deep frying! Just make it a little less runny and will be great.
  4. Grimms Restaurant T
    Extremely salty waffles, I see why they would need to be smothered in butter and syrup. I thought the negative reviews had done something wrong in the recipe, I was wrong.
  5. ViridianFlare
    I used this recipe to make waffles and found this to be completely inedible. I had to throw it out after two bites. WAY too salty, and I even had a tablespoon of brown sugar in there too. It also came out very rubbery and would not crisp in my waffle maker.


Forgive me, but I must go on a rant here. You see, what I love is cooking. What I HATE is unfair reviews! * If you despise one of the major ingredients, why in the devil would you prepare it? * If you haven't made it/tasted it, what on earth would make you think your input is valuable? * If your grocery doesn't have something or it's not in your pantry, how assinine is it for you to say, "I deducted a star because I couldn't find/didn't have (fill in the blank)"? * If you have young children and the recipe includes hot seasonings, how stupid is it for you to say "It was so spicy my kids couldn't eat it"??? * If your review reads something like "My whole family went berserk they loved this so much and they've demanded that I serve it at least once a month!", how can you possibly feel comfortable that you gave the recipe 4 stars? * If your every instinct tells you there's too much salt, too much garlic, too much hot sauce, too much whatever for your family's taste, why don't you just use your common sense and cut back instead of telling us it was too salty, too garlicky, too spicy, too whatever? * If you're a food snob, how fair is it for you to rate a recipe that calls for 'cream of --' soup or garlic powder or margarine or dried parsley flakes and say it didn't come up to expectations? * If you regularly use 'cream of --' soup and have never bought a head of garlic or a fresh bunch of Italian parsley in your life, how fair is it for you to substitute commercial products for fresh and say you were disappointed in the results? * If you limit/eliminate your intake of certain food products, whether for physical or philosophical reasons, what makes you think you have the right to try to impose your restrictions on the rest of us? * If you've never shared a recipe, why should your opinion of ours matter? * If you're from Texas and automatically give 1* reviews for chili recipes that include beans, may I suggest you get over yourself? * Last, but most assuredly not least, if the 'zaar program that does the calorie counting screws up, does it really make you feel good to slam the recipe poster? Just askin'... So, what do I think constitutes a fair review? Here's my take on the issue... 1) I try to judge a recipe 'in context'. If it requires a special trip to a gourmet food market... and if the ingredients cost a bundle... and if I have to spend a lot of time and effort preparing it... well, yeah, I hold it to a higher standard. In that case, it needs to be perfection itself to rate 5*. On the other hand, if a dish is quick and easy and fairly inexpensive, and everybody goes back for seconds and tells me how much they enjoyed their dinner -- well, I have no problem giving that recipe an excellent rating as well. Comparing dinner party possibilities with weeknight family meals is a silly apples/oranges thing. There are 5* dishes in *both* categories! 2) Some seasonings are super-personal. Salt, garlic and spicy things are probably the source of more negative comments on this site than anything else. Tone it down -- or ramp it up -- based on your intimate knowledge of your family's tastes. If any of the above are slightly too much/too little for us, I do not deduct a star. After all, the poster wasn't at fault -- my judgment was. (I do make an exception if the given amount of an ingredient is way over the top and really ruins it...) 3) I am willing to admit that I might be at fault. If a recipe has 8 great reviews but it was a flop for me, should I rush to submit a poor rating -- or should I maybe consider that it was slightly above my skill level? Or that maybe I misread the directions? Or maybe mismeasured the ingredients? If my results were totally at odds with several other reviewers', I make the dish a second time to be sure. 4) Hurt feelings are not good. Most of my reviews are extremely positive. If you think I go overboard with 4* and 5* reviews, let me assure you that I have tried many, many more recipes on this site than those for which I have submitted a critique. If it's just goshawful, yes, I'll say so. If a recipe was submitted by one of the superstar chefs around here and I find it to be seriously lacking, I don't hesitate to post negative comments. But to say hateful things about a recipe that some newbie just posted? Oh, that is sooo lame!! 5) The "authenticity" thing leaves me cold. Who cares if your Polish (or Ukranian or Italian or German) grandmother wouldn't have been caught dead using a certain ingredient in an ethnic dish? Hey, maybe her grandmother came from a different part of Poland (or the Ukraine or Italy or Germany) where using it was common. Imho, the only criterion on which it should be judged is taste. 6) And then there's the matter of substitutions. Hmmm... Debatable. For the most part, I think that if the substitution (or elimination) of an ingredient works, then it's fine to post stars. Just indicates that the recipe is adaptable to personal tastes/needs. But if the result is negative, I think it's only fair to post a 'comment', without stars.
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