Description

This is a thin, chewy pancake. For a fluffier, lighter cake, add 1/2 teaspoon more baking powder.

Ingredients

Instructions

Hands-on Time: 7-10 minutes
Baking Time: 3-6 minutes
Total Time: 15 minutes
Yield: 14-16 pancakes

  1. In a medium-size bowl, stir together dry ingredients.
  2. Stir in egg, honey, oil, and milk. Mix well.
  3. Spray griddle or large skillet with cooking spray and set on medium heat.
  4. Spoon by tablespoonfuls onto hot griddle.
  5. Flip pancakes when the surface begins to bubble and cook on the second side.
  6. BUTTERMILK PANCAKES:
    Use 1/12 cups buttermilk instead of sweet milk and add 1/2 teaspoon baking soda.
  7. RAISIN PANCAKES: Fold in 1/2 cup raisins or dried cranberries.
  8. NUTTY PANCAKES: Fold in 1/2 cup chopped walnuts or pecans
  9. BLUEBERRY PANCAKES: Fold in 3/4 cup fresh or thawed, drained frozen blueberries.

Recipe Tips and Tricks

Serve hot with your favorite topping: butter, peanut butter, maple syrup, honey, sorghum, jam, or fresh fruit and whipped cream.