“These are the best pancakes that we've ever tried. It was originally just a pancake recipe passed down from my mother which we have enjoyed for a number of years. The only change we have made was adding cinnamon. We love to eat them hot with butter melting over them and smothered in Aunt Jamima's pancake syrup. Awesome for Saturday morning breakfast. And it only takes about 15 minutes! Fry up some bacon or Breakfast sausage to make it even better.”
READY IN:
15mins
SERVES:
6
YIELD:
20 Hot Cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth.
  2. Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.

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