SPECIAL PANCAKES (BATTER CAKES)
These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Recipe #22066. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.
Provided by Tinkerbell
Categories Breakfast
Time 13m
Yield 14 3-inch pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
- In a large bowl, combine the bread cubes, flour, sugar and baking powder.
- In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
- Let mixture stand for 5 minutes.
- Stir mixture well, breaking up some of the cubes.
- Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
- Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
- Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
- With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.
Nutrition Facts : Calories 368.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 129.9, Sodium 487.3, Carbohydrate 30.8, Fiber 1.1, Sugar 4.9, Protein 8.4
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Lawa Dameet
[email protected]These pancakes were really good, but they were a little too difficult to make. I would probably use an easier recipe next time.
Bonnie Walker
[email protected]These pancakes were really good, but they were a little too time-consuming to make. I would probably use a simpler recipe next time.
Ruwan kuragoda 12
[email protected]These pancakes were really good, but they were a little too expensive. I would probably use cheaper ingredients next time.
Clarence Sims
[email protected]These pancakes were really good, but they were a little too greasy for my liking. I would probably use less butter next time.
Kyejjusa Jonathan
[email protected]These pancakes were really good, but they were a little too dense for my liking. I would probably use a little less flour next time.
Tobias Fuchs
[email protected]These pancakes were a little bland. I would add some spices or extracts to the batter next time.
Nicholas Abotsi
[email protected]These pancakes were a little too sweet for my taste, but they were still good. I would probably use less sugar next time.
Sara Ali
[email protected]I'm not a big pancake fan, but I loved these. They were so light and fluffy, and the flavor was amazing.
Kolade kazeem
[email protected]These pancakes were so easy to make and they turned out perfect. I love that I can make them ahead of time and freeze them for later.
Shahzad Akram
[email protected]I made these pancakes for my family and they were a huge hit. Everyone loved them, even my picky toddler.
kexx sanneh
[email protected]These pancakes were a little more work than I'm used to, but they were definitely worth it. The buttermilk and vanilla extract gave them a really rich flavor.
Nuur Muusa
[email protected]I'm always looking for new pancake recipes and this one is definitely a keeper. The pancakes were so light and fluffy, and the flavor was amazing. I will definitely be making these again.
Sig Emery
[email protected]I made these pancakes for my gluten-free friend and she loved them! She said they were the best gluten-free pancakes she's ever had.
Aaditya Basnet
[email protected]These pancakes are so good, I've already made them twice this week. I love that they're made with whole wheat flour, which makes them a little healthier than traditional pancakes.
Mouzaideen Bheekhoo
[email protected]I'm a beginner cook and these pancakes were really easy to make. I didn't have buttermilk, so I used milk and lemon juice instead. They turned out great!
Prasant Shreemal
[email protected]These pancakes were a hit at my brunch party. Everyone loved them, even the people who don't usually like pancakes.
Chotta Don
[email protected]I made these pancakes for my husband and he said they were the best pancakes he's ever had. He especially loved the crispy edges.
Veronica Conaway
[email protected]My kids loved these pancakes! They were so excited to help me make them and they gobbled them up. I will definitely be making these again.
Javier Morales
[email protected]I'm not a huge pancake fan, but these were really good! The batter was easy to make and the pancakes cooked evenly. I served them with butter and syrup and they were delicious.
Chris Bright
[email protected]These pancakes were light and fluffy, with a slightly crispy exterior. The flavor was perfect, not too sweet and not too bland. I would definitely make these again!