“These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.”

Ingredients Nutrition


  1. Combine all dry ingredients with a whisk.
  2. In a separate bowl whisk all wet ingredients together.
  3. Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy -- This is correct.
  4. Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.).
  5. Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.

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