My pancake go-to recipe has always been the classic Joy of Cooking receipt. However, I rarely make it because I find the measuring fiddly, and because it works best made the day before, resting in the fridge overnight. And to be honest, my son just doesn’t like pancakes enough to make that worthwhile. So, I dug for a shortcut using self-rising flour, which I keep on hand for biscuits.
- 3/4 c. milk
- 1 egg
- 2 T melted butter
- 130g self-rising flour
- 2 T sugar
Beat the egg into the milk, then whisk in the melted butter. Stir flour & sugar together. Whisk liquids into the dry ingredients.
Hot griddle, no oil needed (the butter in the batter is enough). Cook on one side until bubbles stop rising & much of the top is dry. Flip, cook until done (you’ll see a wash of steam coming out — it’s okay to peek for doneness).
Batter is a bit runny, so don’t expect to get 4 cakes on one griddle. One large cake works better. I get 3 large cakes from this recipe.
By way of http://www.cooks.com/rec/view/0,175,148173-252198,00.html
- 1/2 stick (4-5 T) melted butter
- double handful (2-3 T, to taste) sugar
- 1 egg
- 180 g (1.5 cup) self-rising flour
- 340 g (12 oz., 1.5 cup) milk
For reference, my grandfather’s recipe, attributed to Mrs. Mary Charlton Ligon:
- 1 heaping Tablespoon lard
- 1 egg
- 1 heaping pint flour
- 2 heaping teaspoons baking powder
- 1 teaspoon salt
- sweet milk ([for buns] enough milk to make a batter stiff enough to stand when dropped from a spoon. This dough can be made into muffins by adding more milk or into waffles.)