I have been using this recipe for 15 years and it makes the very best pancakes! I double this recipe for our family of 6 and triple it when we have company.
Combine together
1 cup flour (if using whole wheat flour, add 1 T gluten)
1 tsp baking soda
1 tsp cream of tartar
1 T sugar
1/2 tsp salt
Add
1 cup milk (maybe more)
1 egg
Beat together then add 2 T melted butter
Pour about 1/4 to 1/3 cup of batter onto buttered pan and cook. Flip over when edges start to bubble and bottom is brown.
Variations:
Use half and half or buttermilk instead of milk
add a little wheat germ
add some blueberries
add some chocolate chips
add an over-ripe banana
March 4, 2008 at 9:17 pm |
Hey Guinever! My husband loves your granola recipe (says it’s as good as Kashi Mountain Medley:)) and I want to try your pancakes. If I want to do 1/2 and 1/2 white and wheat flour, would I still need to add the gluten? I’m not a natural baker but I’m learning and can follow directions!
July 3, 2009 at 12:14 pm |
I’ve been looking around for a while for the perfect pancake recipe and I may have found it!
Your recipe was easy to put together and cooked up wonderfully – that even golden brown one desires in a pancake.
I did alter things slightly: almond milk instead of cow’s milk, and as I never have cream of tartar in the house, a quick substitution look-up showed that 2 tsp of lemon juice would work just fine (and it did).
The pancakes were most delicious. Thank you so much for sharing your recipe!
PS – being a doula, I loved reading your birthing blog