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Perfect Pancakes

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“These are "silver dollar" style pancakes. I don't like sweets, so I eat them as-is, without any syrup, etc. They are very light and I usually make tons of tiny pancakes, ending up with a huge stack. If they are getting too dark by the time they bubble, then the pan is too hot, and vice versa. If you use the buttermilk, substitute one teaspoon of baking soda for one of the teaspoons of baking powder (using 1 teaspoon each).”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the skillet or griddle while assembling ingredients.
  2. Grease the griddle very lightly with shortening.
  3. Beat eggs, shortening, and milk in a large bowl until well blended.
  4. Add flour, baking powder, sugar, and salt to liquid ingredients, and mix just enough to make a creamy batter with some lumps.
  5. Spoon or ladle batter onto hot griddle.
  6. Turn pancakes over when edges look dry and bubbles cover the top.
  7. Cook until other side is done.

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