Nancy's Pancakes
Nancy's Pancakes recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
loosely packed |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
loosely packed |
|
| 15 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
water
|
|
| 15 | ml |
canola oil
|
|
Directions
Whisk flour and baking powder.
Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).
Stirring liquid, slowly whisk in flour and baking powder mix. Don't over whisk, as this'll toughen the pancakes.
A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.
Pour on a hot griddle. I use about 1½ spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through.
Turn when bottom is turning dark.
Using the corner of the turner, knock several holes in the pancakes.
Done when bottom is turning dark. Only turn once.
Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.
Serve warm with maple syrup, fresh berries or any fruits if you like.
