1 1/4 cup flour, sifted 1 TBS baking powder 1 TBS sugar 1/2 tsp salt 1 egg, beaten 1 cup milk 1 1/2 TBS oil
Sift flower with baking powder, sugar, and salt. Combine egg, milk, and oil. (Note: It's a general rule of thumb that you can decrease the oil in a recipe by one-third--the oil in this recipe has already been decreased from the original recipe!) Add wet ingredients to dry ingredients. Spray cooking spray onto hot griddle or skillet. Drop better from a large soup spoon onto hot griddle or skillet. I set the heat under my skillet to just a hair below medium. Using a large soup spoon, the pancakes will be smaller, about 1 to 2 inches across. Bake until top is bubbly and underside is browned (about 2 minutes). Turn and bake until underside is browned (about 2 more minutes). Makes about 21 small pancakes, or about 7 larger ones. (For nutritional info, serving size is based on one small pancake. A larger pancake would be about the same as 3 smaller ones.)
I'm not very good at making pancakes but these turned out great! I read the reviews and made modifications: no oil, added vanilla, used egg beaters and skim milk, and I used a cup of fresh blueberries. What a great, filling breakfast. Thanks for the recipe!
It's a great and easy recipe for sure! I added cinnamon which was a delicious touch. I agree that you get less pancakes than the recipe states, you would have to use a soup spoon to get 21. I suggest doubling the batch if you're feeding more than 3 or 4.
Would like some help, please.....Not sure what I did wrong but the batter was very thick. I followed the recipe (added a shake of cinnamon) & I kept adding milk before I could spoon it on the pan. Finally I had thick, fluffy pancakes (probably a little to thick). I really want to try this again.
These were very good! I made these with my 1 1/2 yr. old daughter. It was a fun and healthy way to engage her in the kitchen! I would definitely make these again and try some of the suggestions listed below but the recipe as is was excellent.
These are light, wonderful pancakes. I doubled the recipe, cut the oil just a bit and added applesauce. Pancakes freeze well, and this recipe can be adjusted any number of ways. Will be making again and again!
Made these this morning for my niece and me. Absolutely wonderful! They were light and fluffy and simply delicious. I didn't change anything in this recipe, just made it as shown, and my niece loved them!! Thanks for sharing!
So yummy !! I added vanilla and used egg beaters instead of egg and used parkey fat free butter spray in place of the oil and used skim milk. These are soooo good we will be eating many more.
The whole family loved these! They were light but still dense enough to make you feel full! I left out the oil altogether and used 1/2 cup whole wheat flour and filled in the rest with all purpose. Add some cinnamon and YUMMO!
These were very fluffy and delicious. I replaced some of the flour with 1/2 cup whole wheat flour, left out the oil, added 1 TBS vanilla extract, cinnamon, and nutmeg. It also needed a little more milk. At 1/4 cup portions this recipe made 12 pancakes, my husband ate 6 of them and wanted more!
I also added 1 Tbs Cinnamon and 1 Tbs Vanilla to this recipe and made my pancakes with Oat Flour, light and fluffy and delicious! My first attempt at making pancakes from scratch, thanks for the recipe!
these are great I triple the batch and freeze the rest of the pancakes for those days i just dont want to have to make breakfast i will warn you they turn out to be silver dollar pancakes try adding some yogurt on the side or a piece of fruit to try and stretch the meal a little farther
I am really excited about these! The recipe is so simple and so easy to substitute stuff in when you need to! Like most of the others, I added in vanilla extract and some cinnamon! My little brothers are so excited about them!
Great base recipe. Excellent for additions. My 13 yo GD made these and they were easy and good. Her second batch had chocolate chips. I look forward to experimenting with adding fruit, oatmeal, organic agave and gluten free flour.
I have made these about 20 times. We've added chocolate chips, banana's, blueberries, and more! I substitute the oil for applesauce. :) They're easy and amazing. Tips for Sparkers- You can premix this recipe (minus the wet indregients) and store in an air tight container for future use.
I tried to replace reg flour w/whole wheat flour & I added a dab of vanilla & about tspn cinnamon. The batter was way too thick. I added a little water & milk & probably ended up adding 2 cups worth @ the end to get the rt consistency. They came out ok but tasted bad even with syrup.
I'm going to be trying this recipe out for my mom on Sunday, I was out of town on Mother's day, so I thought I'd surprise her with a special and healthy breakfast when she'd least expect it. It sounds pretty good to me, I'm going to be using a sunflower-flax-olive oil :) *fingers crossed*!