Sally Reed’s Best Pancake Recipe
My mother gave me this simple recipe for from-scratch pancakes that’s the best I’ve had. I have no doubt that she found it in an old cookbook decades ago. It’s best served with butter and maple syrup.
Ingredients
- 1.25 flour
- 2.5 teaspoons baking powder
- 2 tablespoons sugar
- .75 teaspoon salt
- 1 egg
- 1.25 cups milk (1 cup for thick pancakes)
- 3 tablespoons butter
- Canola cooking oil
Instructions
- Mix dry ingredients.
- Mix wet ingredients.
- Melt butter and mix in with wet ingredients.
- Add wet to dry and mix.
- Add a tablespoon of cooking oil to a griddle or wide frying pan and heat until drops of water dance and quickly evaporate.
- Place 2 heaping tablespoons of batter for each pancake. Allow room for the batter to spread.
- After 3-4 minutes or until the pancake bubbles, flip.
- After 3 minutes, check that the pancakes are uniformly golden brown, and move the pancakes to a plate
- Start the next batch until you’re out of batter.
Serve these delicious pancakes with butter and maple syrup. They’ll keep for a few days in the fridge or you can freeze to microwave later.