“I got this recipe from Shirley Baker, the mom of one of my college roommates. Her family cookbook is still one of my prized possessions because every recipe is a great one! These are hyper-fluffy; I make them with white whole wheat flour to help make them a bit more healthy. Kids love them.”
READY IN:
20mins
SERVES:
4
YIELD:
8 4 inch pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together dry ingredients.
  2. Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
  3. Surely you know what to do with the pancake batter from this point, right?

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