Homemade Pancakes
This is from the Good Housekeeping Cookbook (1963). We used this recipe for years, then we were introduced to other pancake recipes. If you want a hit of your childhood, make these and add mini-chocolate chips. If you are feeling adventurous, look at the other recipes for pancakes we have tried.
Ingredients
- 1 ¼ cups sifted all-purpose flour
- 2 ½ teaspoons double-acting baking powder
- 2 tablespoons sugar
- ¾ teaspoons salt
- 1 egg
- 1 ¼ cups milk for thicker pancakes add ¾ cups milk (For buttermilk pancakes add a teaspoon of lemon juice)
- 3 tablespoons melted and cooled butter
Instructions
- Set griddle overload heat to warm up.
- Into medium bowl, or wide mouth picture, sift flour, baking powder, sugar, and salt.
- In small bowl, beat egg well: add milk and butter.
- Slowly stir into flour mixture, mixing only until dry ingredients are wet.
- When griddle is hot enough to make a drop of cold-water dance, drop batter from picture or large spoon onto quit, lightly spreading each cake with the back of the spoon into a round shape about four inches in diameter.
- Don’t crowd the cakes or they will be difficult to turn.
- Cooking about three cakes at a time is usually safe.
- Cook over low heat until rim of each cake is full of broken bubbles and underside is golden brown.
- With a broad spatula or pancake turner, loosen and turn each cake; lightly brown on other side.
- Turn only one.
- When pancakes are done, removed to heated platter or plates, stacking 4 in each pile.
- Serve at once with butter and maple syrup.
Notes
Makes about 12 four-inch pancakes