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Classic pancakes perfect for Sunday breakfast with real maple syrup.













Trans-fat Free, Low Sodium


4 cups all-purpose flour
¾ cup sugar
2 tablespoons baking powder
2 cups milk
8 tablespoons butter, unsalted
melted, plus more for the griddle
1 large eggs
2 teaspoons vanilla extract
½ teaspoon food coloring


Stir the flour, sugar, and baking powder in a large bowl until mixed.

In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended.

Pour the wet ingredients into the dry ingredients and beat until just blended (it's better to leave a few lumps than to overmix and make tough hotcakes). Feel free to add more milk if you think the batter is too thick.

The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes or refrigerate it up to 1 day.

Heat a griddle or large heavy pan (cast iron is perfect) over medium heat.

The griddle is hot enough when a drop of water skitters quickly across the surface.

Brush the griddle with a little melted butter.

Pour about ⅓ cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them.

Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides.

Flip the hotcakes carefully and cook them until the undersides are golden brown.

Repeat with the rest of the batter.

Serve hot with butter and maple syrup.


* not incl. in nutrient facts

Add review





it sucks! have you ever tried making it??? try it! just add a lot more milk eggs and butter because the way its written down it doesnt work. its a hundred times too thick!

over 12 years ago


wow...nice one ....go miami heat....

over 12 years ago

Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 44228% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 37mg 2%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 10% Vitamin C 0%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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