Ann Birkmire, Reston, Virginia
Recipe by Southern Living November 1997

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Recipe Summary

Yield:
32 (3-inch) pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 7 ingredients in a large bowl; make a well in center of mixture.

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  • Stir together eggs, milk, and oil; add to dry ingredients, stirring just until moistened.

  • Pour 2 tablespoons batter for each pancake onto a hot, lightly greased griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Apple-Pear Sauce.

  • Note: Pancakes and sauce may be frozen separately up to 1 month. To reheat, microwave 4 pancakes at HIGH 1 minute and 15 seconds; microwave 1 cup sauce 2 to 3 minutes or until thoroughly heated, stirring once.

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