- 1 cup milk
- 1 medium egg
- 1 tablespoon oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups flour
Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder and flour. Beat again, mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet. I use about 1/4 cup of batter per pancake. I heat up my iron skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it. When the fat is almost smoking, I drop in about 1/4 cup of batter. Sometimes I cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, and the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up. I usually cook double this recipe on Saturday mornings. My crew has a big appetite. The recipe as it is written will serve 4 people with average appetites. Doubled, it will serve 6 starving teenagers. Serve with margarine, Pancake Syrup and fresh or canned fruit and milk.
Is the batter freezeable? I’d like to keep the excess for “next” time. Would it be ok to keep it?
I’m not sure the batter would freeze well. What I do is make up all the pancakes and then spread the ones we don’t eat on a cookie sheet and pop it in the freezer. After about 45 minutes the pancakes are frozen solid and I move them into a freezer bag.
They can be reheated in a hot pan, or popped in the microwave. Reheating in the pan they end up tasting better in my opinion.
What a nice simple recipe. i end up doing almost all the same things while using my pancake “mix”. Also, thanks for the starving teenager portions. This is what I am feeding as well hahaha
Somethings missing from the recipe, my batter was as thick as dough?
Add 1 cup of water
I use this recipe ALL the time! wen i wanna mke pancakes i search it out! =)
nice simple easy recipe… =)
can u substitute the sugaf for honey!?
Bret– mine is always thick. I think it might have to do with personal perference. I always add 1/4 c to 1/2 c water (or milk, but I don’t notice a taste difference) to the recipe at the end. Comes out perfect!
OMG They came out awesome! I didn’t have any self-raising flour so I did a search for “how to make pancakes without self -rising flour and yours was the first site I went to. I also didn’t have any sugar so I used vanilla. They were not to thick or runny at all. As a matter of fact my son and his girlfriend said they tasted better then store bought. THANKYOU!
Wow just made these and they were yummy! Defo going to double up next time
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