Quick Pancakes

Pancakes are among the oldest of foods made from flour and they remain a favorite. A mixture of crushed grain and liquid is about as basic as it gets. Early humans cooked cakes of grains mixed with water on rocks thus providing a portable food that would not spoil quickly. Before baking powder and baking soda pancakes were made from yeast batter.

Pancakes are good for holiday and weekend breakfasts or brunches.

The recipe will make enough batter, depending on the size, for about 8 to 10 pancakes. Serve with butter, syrups, fruits and other toppings. Whipped cream and strawberries on pancakes are one of my favorites. Cinnamon apple sauce is another good topping.


  • 1 ½ cups of all-purpose flour
  • 1 teaspoon of salt
  • 2 ½ teaspoons of baking powder
  • 1 tablespoon of sugar, can be omitted
  • 3 tablespoons of melted butter
  • 1 egg
  • 1 ½ cups of milk, add more if needed
  • Butter, shortening or cooking oil


Mix the flour, salt, baking powder and sugar in a mixing bowl. Add the egg, melted butter and the milk. Mix well using a spoon, whisk or a hand mixer. You can put everything in a blender. The batter should be of a pourable consistency, add more milk until it is right. The batter can be spooned from the mixing bowl or poured into a pitcher.

Heat a teaspoon of shortening, butter or cooking oil in a frying pan or griddle over medium heat. Pour a drop of batter into the pan to test the temperature. It will brown quickly when the pan is right. Use a cast iron pan if you have one.

Pour the batter into the pan and cook until the center is bubbly and a half inch of the edges are dry looking. Turn carefully and cook on the other side. The center will rise and then fall suddenly. That indicates that the center of the cake is done. Remove from the pan and stack on a warm serving platter until ready to serve. You can keep pancakes warm in a low oven. Put them in a baking dish and cover. You can also heat them in the microwave. Leftovers can be frozen and reheated in the oven or microwave.


Serve with butter, maple or other syrups, thickened fruits or pie fillings, or jellies and jams.

Many things can be added to the batter, spices such as cinnamon, grated or finely chopped fruit, baking chips, berries, cheese, bacon and sausage or nuts. You can make chocolate chip and chocolate pancakes. Additions can be stirred into the batter or dropped onto the pancake as soon as the batter is poured into the pan.

Pancakes made with buttermilk, sour milk or with part sour cream and milk are really good. Add about ½ teaspoon of baking soda to the dry ingredients. If you have no sour milk or buttermilk add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit a few minutes.

Thin batter will make crepes and those can be rolled around almost anything. Creamed tuna or chicken, cheese either savory or sweetened and fruits.

Cornmeal pancakes can be made by using yellow cornmeal for half of the flour in the recipe. Add a bit more sugar. These are great with crumbled bacon stirred in and fried in part bacon fat. You can also top them with chili and cheese or sausage gravy.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Bread, Breakfast, Food, Food History, Recipes and tagged , , , , . Bookmark the permalink.

2 Responses to Quick Pancakes

  1. sybaritica says:

    The bacon in cornmeal pancakes sounds great!

  2. Bacon is always good! Thank you for stopping by my blog 🙂

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