Traditional Pancakes

Traditional Pancakes
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.8
  • Total Fat: 4.3 g
  • Cholesterol: 13.1 mg
  • Sodium: 158.1 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Traditional Pancakes calories by ingredient
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Introduction

Pancakes can be found in many cultures around the world, although they might not use the same ingredients as pancakes, they are generally similar in taste and texture. The French often make a wish while turning the pancake during the cooking process, while holding a coin in the other hand. Pancakes can be found in many cultures around the world, although they might not use the same ingredients as pancakes, they are generally similar in taste and texture. The French often make a wish while turning the pancake during the cooking process, while holding a coin in the other hand.
Number of Servings: 16

Ingredients

    1 1/4 C All purpose flour
    1 1/4 C Milk or Buttermilk
    1/4 C Sugar
    1 tsp Baking powder
    1 tsp Baking soda
    1/4 tsp Salt
    1/4 C Olive oil (Extra virgin)
    1 Egg

Directions

Mix dry ingredients (flour, sugar, baking powder, baking soda, salt), then add milk, oil and egg. Mix until smooth with no lumps. Store in covered bowl in refrigerator until ready to cook. Heat griddle or nonstick pan over medium heat. Add oil or butter to the cooking surface to prevent sticking. Pour batter from mixing bowl or use measuring cup, to ladle approximately 1/4 cup batter onto hot griddle or pan. Pancakes will be ready to turn when a hint of steam/smoke appears at the edge of the pancake. Use a wide spatula to flip cakes. After flipping, butter the tops of the pancake while still cooking. This is called "greasing the axles". Pancakes are done when golden brown on each side.

Makes about 16 pancakes.

Stack and serve or store in refrigerator for later use.

The batter can be mixed up ahead of time and stored in the refrigerator over night then easily made into pancakes in the morning. They also store well after cooked. Keep left-over pancakes refrigerated. Kids enjoy them as after school snacks as they can be easily heated and served in just a few minutes, with fruit, yogurt, or plain. Try garnishing pancakes with fruit, pecans, nuts, raisins, m&m's, chocolate chips, or just about anything as they are cooking or mix them into the batter prior to cooking. Another adaptation is to use different syrups, our family has strawberry, chocolate, and maple syrup at the table when we enjoy pancakes. Fresh fruit is always a compliment as a side dish or topping.

Number of Servings: 16

Recipe submitted by SparkPeople user TRAVISTOLER.

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