ForeverMama's Old Time Pancakes Recipe

Ingredients

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1 1/2 cups all-purpose flour
1 teaspoon salt
2 to 3 tablespoons granulated sugar
2 teaspoons double-acting baking powder

1 large egg
3 tablespoons melted butter
1 1/4 to 1 1/2 cups milk (refer to note below)
1 teaspoon vanilla extract

Nutritional

Serving Size: 1 (106.1 g)
Calories 228.6
Total Fat - 8.6 g
Saturated Fat - 5 g
Cholesterol - 55.6 mg
Sodium - 626.9 mg
Total Carbohydrate - 31 g
Dietary Fiber - 0.8 g
Sugars - 6.9 g
Protein - 6.1 g
Calcium - 183.6 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Sift flour before measuring. Into a medium sized bowl, resift flour with the salt, sugar and baking powder.

Step 2

In a small bowl, add egg and beat. Add butter and milk to egg mixture and combine thoroughly.

Step 3

Form the flour mixture into a well. Pour milk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency.

Step 4

Let the pancake batter sit for a few minutes or more. I've made these ahead of running an errand and have placed the batter into the refrigerator. I find that if it sits a bit, it develops a better rise.

Step 5

Pour the pancake batter onto a medium/hot skillet that has been buttered. Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over. Cook on other side until golden and cooked through.

Step 6

Serve with maple syrup or other syrup of your choice.

NOTE: the amount of milk used depends on the humidity in the air. More humidity - less milk. Dry environment - more milk. The amount of liquid used makes a difference if you sift or not sift the flour. Not sifting results in more flour than indicated

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the all-purpose flour with whole wheat flour - This substitution adds more fiber and nutrients to the pancakes, making them more nutritious and healthier.
Substitute the butter with coconut oil - This substitution adds a subtle coconut flavor to the pancakes and also increases the health benefits of the pancakes, as coconut oil is a healthier alternative to butter.

Serve with

Bacon and Egg Breakfast Burrito - A delicious combination of bacon, eggs, and cheese wrapped in a warm flour tortilla. The salty bacon and savory egg pair perfectly with the sweet pancakes for a hearty and balanced breakfast.

Fruit Salad: A colorful and refreshing fruit salad is the perfect accompaniment to a savory breakfast burrito. The sweetness of the fruits will contrast nicely with the salty bacon and savory egg, creating a delicious balance of flavors. The fruit salad is also a great way to add some extra nutrients to your breakfast.

FAQ

Q: How can I adjust the recipe for a vegan version? A: Substitute the egg with a vegan egg replacer, such as a flax egg, and use a plant-based milk instead of dairy milk. The melted butter can be replaced with a vegan butter or oil.

Q: What is the best way to store leftovers? A: Leftovers should be stored in an airtight container and placed in the refrigerator within two hours of cooking. For best results, consume leftovers within three to four days.

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Fun facts:

FUN FACT 1: The origin of pancakes dates back to the Stone Age, when people would mix ground grains with water to form a paste and then fry it on a hot stone.

FUN FACT 2: In the early 20th century, the famous American breakfast chain IHOP (International House of Pancakes) was founded, and it quickly became a popular destination for pancakes.