Mom's Pancakes

This recipe was originally published at Thanksgiving 2013 but as today is Pancake Day I thought I'd bump it up.  Traditionally, on Pancake Day, coins or small objects are cooked in the pancake batter.  Most people just use the money these days as the kids really look forward to finding a little bit of cash in their pancakes.  Just make sure to clean the money well (boiling it works well) and remind the children to be careful when eating.  You don't want anyone to swallow a Looney or Twoney. 

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The weekend is a perfect time for pancakes and if you have family visiting with little grandkids this recipe makes just the right amount. 

I had lots of fun making name pancakes for the children, and although the baby isn't taking solids yet she also had her name engraved with pancake batter.  For the "big kids" I made blueberry pancakes.  

This particular recipe comes from my mother's handwritten papers

I love reading Mom's old recipes.

and is a good basic recipe.  I like to add blueberries or chopped apple to the batter, but it's good plain as well.  When I make blueberry pancakes I always add a good pinch of nutmeg and for apple pancakes I also add about a teaspoon of cinnamon.  

This recipe is easily halved if you don't have a houseful of family or guests ready to eat two dozen pancakes.  Or you could freeze the extras for a delicious breakfast during the middle of the week.  They are easily reheated in the microwave or toaster oven.

Printable recipe at end of post.

Basic Pancakes

• 2 cups flour (can use part whole wheat)
• 5 teaspoons baking powder (Yes, that’s right!) 
• 1 teaspoon salt
• 3 tablespoons sugar
• 2 eggs
• 2 cups milk
• ⅓ cup melted shortening or salad oil (vegetable oil)

How to make it:
Sift dry ingredients.  Beat eggs and add milk and oil.  Gently stir into dry ingredients until almost smooth.  A few lumps won't hurt. Turn burner to medium and lightly grease griddle or frying pan. When hot ladle or spoon pancakes on pan.  Turn when bubbly.  Cook until lightly browned on the underside.  

Makes about 20 medium pancakes. 

1. When measuring flour, lightly dip the cup into the flour and level off using the flat side of a knife or spatula.  2. I sift the baking powder into the flour to make sure there are no lumps.  What a nasty taste that would be!  3.  If I don't sift all the dry ingredients, I stir them together with the whisk to make sure everything is well mixed.  4.  Beat the eggs, oil and milk together in a separate bowl or large measuring cup before adding to the dry ingredients.

Gently stir the liquid ingredients into the dry before mixing in your choice of fruit.  When I make apple pancakes I like to mix the cinnamon with about a tablespoon of sugar and sprinkle it over the chopped apples before adding them to the batter. 

Apple pancakes on the top row, and blueberry pancakes on the bottom.  See how the pancakes get all bubbly?  That's how you know they are ready to turn.

Hot off the pan.

I like a little peanut butter on mine before I pour on the syrup.

Here's our Benjamin with his special pancakes. You can just see baby sister Emily on the left of the picture. But where's Lori? 

Oh, there she is playing with Mommy.

Here are the the three special plates of pancakes for three very special, precious children.  

And this is how we felt after breakfast!

To print click on arrow upper right side.⇩