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Saturday, May 22, 2010


I have been playing around with my pancake recipe since I started making them from scratch. I don't really like the big fluffy pancake. I prefer a slightly softer and thinner pancake. I think I've finally gotten the consistency and texture down to my liking.

2 cups white flour (or half and half wheat and white)
3t baking powder
1t salt
2T sugar
2 eggs
1t vanilla
2 cups milk
3T oil

Heat pan or griddle to medium heat. Meanwhile, put dry ingredients in a large bowl and stir to combine. Mix eggs, vanilla and milk in a small bowl, and then add to dry ingredients and stir to combine. Add oil and whisk in like you would salad dressing.

Place batter by spoonfuls onto pan and cook until pancake is bubbly with dry edges. Flip and cook another minute or so. I like to keep my pancakes warm on a plate in a 200 degree oven.

Looks like we have a winner!

This recipe is linked to the Grocery Cart Challenge Recipe Swap. I love Gayle's blog, and it looks like there are some awesome recipes linked up this week!


Rona's Home Page said...

We love pancakes and waffles made from scratch. In my recipe it doesn't require sugar or vanilla. They're still delicious and good for my diabetic husband.

zentmrs said...

These look good - and it looks like they store well? Thanks for sharing!