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Great-Grandmother's Pancake/Waffle Batter

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“Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)”
READY IN:
10mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients well.
  2. Add wet ingredients one at a time, in order listed, stirring well after each addition.
  3. Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
  4. Cover batter and refrigerate overnight.
  5. Preheat ungreased electric skillet or griddle to 400 degrees.
  6. Spoon pancake batter into skillet.
  7. (We like them'silver dollar' size-- about 2 tablespoons of batter).
  8. Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
  9. Flip, and cook on other side until done.
  10. The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
  11. Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).

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