Betty Crocker Pancakes

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This is the recipe for Betty Crocker pancakes, from the 6th Edition Betty Crocker Cookbook.

 
  
. Prep
5 min.
Cook
20 min.
Ready In
30 min.
4 servings
Trans-fat Free
 
Metric measurements

Ingredients

1each eggVideo
3/4 cup milkVideo
1cup flour, all-purpose
1tablespoon sugarVideo
2tablespoons vegetable oil
3teaspoons baking powderVideo
1/2teaspoon salt
* not incl. in nutrient facts

Directions

Beat egg with hand beater until fluffy; beat in remaining ingredients just until mixed.

For thinner pancakes, stir in additional 1/4 cup milk.

Grease heated griddle if necessary. (To test griddle sprink with few drops water. If bubbles skitter around, heat is just right.)

For each pancake, pour about 3 tb batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges.

Turn and cook other sides until golden brown.

Nine 4-inch pancakes; 100 calories per pancake.

Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).

Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour.

Use 1 cup milk. If desired, sprinkle 1 ts whole bran or wheat germ over each pancake just before turning. 10 pancakes.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.

Decrease baking powder to 1 ts and beat in 1/2 ts baking soda. 10 pancakes.

Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham.

Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

If using self-rising flour, omit baking powder and

salt.

Source: Betty Crocker's Cookbook, 6th Edition

First published: last updated: 2014-04-16

 
 
 
 
5.0 stars - based on 8 ratings, best: 5, worst: 0, reviews: 2

Reviews


Reviewed: 11 months ago

Good pancakes, very filling. Made 8 (4-inch) pancakes instead of 9. I did add 1 tablespoon of ground flaxseed, to add more fiber to our diet. While I've been using my Pillsbury Pancake recipe for many years, this was a nice change, and will use this recipe again, as these pancakes were a bit hearty and quite filling. My husband and I were quite full after eating 3 pancakes each.

(0)

Reviewed: almost 3 years ago

Classic pancakes, and they came out fluffy and moist. We served these pancakes with maple syrup and a little bit butter, and they were super. You can add some fresh berries at the side, giving some fruity and refreshing taste.

+5

Post your own review

6 comments

i tiredthis and it really good for anyone wanting pancakes this is the one

anonymous
Edmonton, Canada over 3 years ago

Good classic pancake recipe. They turned out great!

anonymous
Olympia, United States almost 3 years ago

This is the recipe I've used for years out of my old Betty Crocker Cookbook - it's just packed up right now. There's just no reason to buy pancake mix....this is about as simple and so much better!

anonymous
Coppell, United States almost 3 years ago

This is the best! I have used it for years, tried others, but I always come back to this one! Rae ... Indiana

anonymous
almost 2 years ago

The basic and essential pancake - easy and my kids love them. I also add 1 mashed-up banana and a handful of dark chocolate chips...great!

anonymous
Ottawa, Canada over 1 year ago

Good pancakes, very filling. Made 8 (4-inch) pancakes instead of 9. I did add 1 tablespoon of ground flaxseed, to add more fiber to our diet. While I've been using my Pillsbury Pancake recipe for many years, this was a nice change, and will use this recipe again, as these pancakes were a bit hearty and quite filling. My husband and I were quite full after eating 3 pancakes each.

Domestic Goddess
Somewhere in the, United States 11 months ago
 
 

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 22236% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 331mg 14%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 0%
Calcium 13% Iron 10%
* based on a 2,000 calorie diet How is this calculated?