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Saturday Morning Panny Cakes

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“Time saving tip: Gather a hand-ful of quart-size zipper bags. Haul out the dry ingredients and measure & sift into bags. Label bag "Pancake Mix" and store in a cool, dark cabinet. At meal-time, combine one bag with wet ingredients. Make up a bunch of bags at once, breakfast will come together that much quicker! The original for this recipe came in the box with a blender we received as a wedding present back in 1978. I've tweaked it into solid breakfast perfection!”
READY IN:
25mins
SERVES:
6-8
YIELD:
30 3-4-inch cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat electric griddle to just under 350 degrees.
  2. In a large mixing bowl, combine all ingredients in order given.
  3. Lightly grease the hot pan with butter or Crisco.
  4. Dip batter out with a metal 1/4-cup measure and pour into pan.
  5. Sprinkle with about 9 chocolate chips.
  6. Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
  7. Remove to serving platter and continue with next batch.
  8. Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
  9. Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.

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