Serve these great tasting pancakes with melted butter and maple syrup. The recipe makes enough for two people, but it's easily doubled.
Serve the pancakes with butter and maple syrup or top them with preserves or a fresh fruit sauce.
The possibilities are endless when it comes to variations on these basic pancakes. See the tips and variations for ideas for add-ins along with some topping suggestions.
- Combine the flour, sugar, baking powder, and salt. Whisk or stir to blend thoroughly.
- Stir in egg, oil, and the milk. Mix lightly, just enough to blend.
- Cook the pancakes on a hot, well-greased griddle. Flip the pancakes when you see bubbles breaking all over the tops, and then continue cooking until the underside is browned.
Tips and Variations
- The sugar can be adjusted to suit your taste and your diet, or use an equivalent sugar substitute.
- If you use a 1/4-cup measuring cup to scoop the batter, your pancakes will be uniform in size.
- Add about 3/4 cup of fresh cleaned blueberries to the pancake batter.
- Fold about 1/3 cup of chopped pecans into the batter.
- For fluffier pancakes, separate the eggs and beat them to stiff peaks in a separate bowl. Fold the egg whites into the batter after adding milk.
- Buttermilk Pancakes - Decrease the baking powder to 1 teaspoon and add 1 teaspoon of baking soda. Add about 1 cup of buttermilk, or enough to make a thick but pourable batter.
- Chocolate Chip Pancakes - Add about 1/4 cup of miniature semisweet chocolate morsels to the batter.
- Fresh Strawberry Sauce - Combine 1 1/2 cups of sliced fresh strawberries with 2 tablespoons of granulated sugar and let stand for 1 hour or refrigerate for 2 hours. Pour the juices from the strawberries into a measuring cup and add enough water or orange juice to make 3/4 cup. Pour the juice into a saucepan and stir in 1 teaspoon of cornstarch until the mixture is smooth. Bring the mixture to a boil over medium heat and continue cooking, stirring, for 2 minutes. Remove from the heat and stir in the sliced strawberries. Serve over pancakes or use it as a dessert sauce.
- Fresh Blueberry Sauce - Wash and crush 2 cups of fresh blueberries. Put the blueberries in a saucepan with 1/3 cup of sugar, 1 tablespoon of lemon juice, and a pinch of salt. Bring to a boil over medium heat and continue cooking, stirring, for 1 to 2 minutes. Chill and serve over pancakes or use as a dessert sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||4 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||2 g|