Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Why settle for pancakes out of the box when these plump and fresh flapjacks are just as fast? They're just begging for you to dig in–I guarantee you'll have a hard time holding the family off!

Recipe by Oxmoor House March 1998


Credit: Lee Harrelson

Recipe Summary test

12 (4") pancakes


Ingredient Checklist


Instructions Checklist
  • Combine flour and sugar in a large bowl; make a well in center of mixture.

  • Combine egg and remaining 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.

  • Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve pancakes with warm maple syrup and bacon, if desired.

Chef's Notes

You can substitute 1/4 cup egg substitute, skim milk, and light cream cheese. Batter will be thinner and will cook faster.


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