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 Recipe #22066. 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.
- Ready In:
- 6 slices firm white bread (I use whatever type I have on hand)
- 1⁄4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 cup milk
- 2 large eggs
- 4 tablespoons salted butter, melted
- 2 tablespoons vegetable oil (maybe less, for griddle or skillet)
- Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
- In a large bowl, combine the bread cubes, flour, sugar and baking powder.
- In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
- Let mixture stand for 5 minutes.
- Stir mixture well, breaking up some of the cubes.
- Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
- Lightly 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.
- Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
- With 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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Tink I loved these batter cakes. What a great recipe, I had never heard of batter cakes before...but I will certainly make these again. What a treat these were, I enjoyed them very much, super flavor and texture, quick and easy to make too. I made them exactly as written and shared with my neighbors, who came back looking for more. Served with homemade blackberry syrup. Made for Fall Pac 2012Reply
Oh, my we like these! I usually use any "dead" bread we have in the freezer, but we generally eat firmer bread anyway. I've even added a few leftover hamburger or hot dog buns to these. To -day was the second time I've made them, this time by request of my picky grandson. A cross between pancakes and French toast, the fact that the leftover bread gets used for something different is an added plus. We served them with home made blackberry syrup--yum. Will have often- the recipe is in my standards cookbook. Thanks!Reply