- make this recipe
- user reviews (10)
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1
cup all-purpose flour
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1
tablespoon sugar
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2
teaspoons baking powder
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1/4
teaspoon salt
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1
beaten egg
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1
cup milk
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2
tablespoons cooking oil
1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).
- Variation Buckwheat Pancakes:Prepare Pancakes as at left, except substitute 1/2 cup whole wheat flour and 1/ cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat)
- Variation Buttermilk Pancakes:Prepare Pancakes as at left, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat)
- Calories 114,
- Protein (gm) 3,
- Carbohydrate (gm) 14,
- Fat, total (gm) 5,
- Cholesterol (mg) 29,
- Saturated fat (gm) 1,
- Vitamin A (RE) 31,
- Sodium (mg) 181,
- Calcium (DV %) 101,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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These pancakes for super flat and fairly mediocre. Not horrible but definitley not worth making again.
5/13/2012 09:54:27 PM Report Abuserap 17: Bitter pancakes can often be related to the age of the baking powder you are using - and also the amount. It's an untold secret that you can use less baking soda, almost by half, and still achieve the same amount of leavening.
9/28/2011 02:20:23 PM Report AbuseTry using real butter instead of oil...it makes a HUGE difference for the better
8/17/2011 07:50:10 PM Report AbuseExcellent & easy!
6/3/2010 09:43:11 AM Report AbuseEXCELLENT PANCAKE MIX FROM SCRATCH AND EXTREMELY EASY TO GET TOGETHER AND IT'S FAST! I'M GLAD I CHECKED BHG FOR A PANCAKE RECIPE!
3/3/2010 08:39:12 AM Report Abuse