“This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).”
READY IN:
15mins
SERVES:
16
YIELD:
15-20 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
  2. powder, .
  3. 2. after dry ingredients are mixed make a deep hole in the center, set aside.
  4. 3. take the milk, egg and melted butter and blend together.
  5. 4. Take the milk mixture and pour in the middle of the dry ingredients
  6. make sure your batter is completely mixed together.
  7. 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
  8. BEFORE pouring the batter.
  9. 6. Ladle out the batter to the pan, depending on the size of cakes you
  10. want to use a 1/4- 1/2c for each pancake.
  11. 7. top with your favorite topping and serve immediately.
  12. 8. ENJOY.

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