Saturday, February 5, 2011


I am always on the lookout for perfect pancakes. I love pancakes, but I don't like sweet ones. I don't like dense heavy ones. I don't like to taste too much egg. I can't really describe the perfect pancake until I find it. Well... I hit the mother load and found it. I used to teach a bread baking class on Sunday mornings to our high school Sunday school class. They loved making these pancakes! Some of them had no idea you could even make homemade pancakes without a box mix, so they were thrilled to have this recipe. These are THE PERFECT PANCAKE... at least to me. We make up a bunch and store in either the fridge or the freezer for quick busy weekday mornings.

I originally found this recipe at a favorite blog This site is a great resource for all basic cooking recipes. I make lots of her recipes and they always taste great. I like my pancakes a little less thick and dense than the original recipe on the blog so I have modified it to my tastes. But I find that these are so perfect! I like to make them with this buttermilk syrup. It is TO DIE FOR. I kept a jar of this syrup in my fridge for several months and just microwaved it (it will thicken seriously in the fridge). It kept a long time and is like this delicious butterscotch syrup. Very rich, but yummy!

Here's the pancake recipe..


• 1 1/4 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. Stir again, mixing until the batter is smooth.

Cook on a hot, well oiled griddle (I use margarine or butter on my griddle) or skillet. I use about 1/4 cup of batter per pancake.

These pancakes actually get the little bubbles on top when they are ready to turn (like we learned about in Home Economics, but most box mixes don't do that.)



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