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4 Servings
45 Minutes
Allergens
In a large mixing bowl, combine the flour, baking powder, and sugar. Slowly add the egg, milk, and oil.
Mix until just combined. The batter should still be lumpy. If the batter is too smooth, the pancakes will come out tough and rubbery.
Heat a frying pan over medium heat and rub oil onto it with a paper towel.
Drop two heaping tablespoons of pancake batter into the hot pan. Wait about four to five minutes until bubbles appear on the surface of the entire pancake, and then flip over. Cook for another two minutes and remove from pan. Repeat with remaining batter.
Notes:
You can make these pancakes ahead of time and freeze them in a single layer on a baking sheet or stack them with a piece of Gefen Parchment Paper between each pancake. Reheat them at 300°F when ready to eat.
Tried the variations of Strawberry and they were a hit!!! For the chocolate chips second time round left out the chocolate chips to save me time and they still tasted great – without extra sugar – I know don’t ask me how..
I actually used Bob Mills Gluten Free Flour and I loved the flavor and texture. I tried the basic and the peanut butter variation with bananas. Delicious!
It was amazing!!!!! I made the batter and added blue sparkle sprinkles, and before flipping put on chocolate chips. Yum!! It was so delicious and so filling!!
It very burnt a d raw at the same time it almost burnt my house down probably my fault but just thought I’d share
Love this recipe I love how simple this pancake is to make. Thanks for sharing this is awesome.
Great but needed a little adjustment on recepe The pancake at the end was amazing but i had to add alittle more milk then it said and by the chocolate chip addition it says to put the chocolate chips on the pancake b4 flipping but then you will have fried chocolate chips so i put one table spoon of doe put the chocolate chips on top of that and the 2nd table spoon of doe on top of that!!! Enjoy!!!
Amazing feedback!