One Saturday morning, I woke up to two beaming youngsters. My daughter had pulled out a couple of cookbooks and found this recipe in an old Betty Crocker cookbook. To my mind, it’s the first thing she ever really made, and she was around 10. I’m still boggled! The logistics of making and cooking pancakes is a lot for a child that age. Heck, it’s a lot for me (not a morning person.) I’ve been making Best Basic Pancakes (Betty Crocker Pancakes) ever since.
I thought those Betty Crocker Pancakes were (and are) some of the best pancakes ever! And not just because they were made by my daughter with love and just a little help from her baby bro. The Best Basic Pancakes (Betty Crocker Pancakes) have everything I look for in a great pancake. And they’re so easy, a child could/did make them! (Thanks, Jess & Kraig – I’ve never forgotten that day!)
About Best Basic Pancakes (Betty Crocker Pancakes):
Now when I talk about what I look for in a great pancake, I’m thinking about texture: Check – Betty Crocker pancakes are light and fluffy and best of all, they have one of the things I look for in a great pancake. A perfectly tender inside with just a bit of crispiness around the outside edges. No one ever seems to talk about that when making pancakes, but that bit of crispiness just makes them! For me, that’s how a “proper” pancake should be. It keeps things from getting boring when you eat.
I’m also thinking about airiness, and how thick the pancake is when I think about what makes the best pancake. Best Basic Pancakes (Betty Crocker Pancakes) have a lot of rise…I remember that my daughter was a little mortified because she thought the pancakes were a bit too thick, and when I posted them on facebook (and this is almost 20 years later) called me up to say, “But Mom, they were like biscuits!” They really weren’t that thick, but Jess wasn’t used to a big, thick, light and fluffy pancake. And if you do make them and think they’re too thick, add just a touch more milk.
But when I think of a great pancake, I’m also talking taste – and these Best Basic Pancakes (Betty Crocker Pancakes) taste great with or without syrup. See, I know, because I’m not a syrup person. They don’t have the tang of a buttermilk pancake, which is nice sometimes. It just depends on my mood, and they’re lightly sweet without being overwhelming. Too much sweet at breakfast isn’t my thing. Sometimes I do add a cup of fruit to the batter, usually blueberries or if I’m feeling fancy, strawberries. The thick batter holds that fruit beautifully.
Making Best Basic Pancakes (Betty Crocker Pancakes):
Another thing I really like about the Betty Crocker Pancakes (beyond that they taste great and meet all my criteria. Yeah, I know I’m picky, and especially so if a recipe is going here on my site) is that they are made with plain old milk. I don’t keep buttermilk in the fridge, and yes, I do know the old trick of adding vinegar to milk, but why bother, when pancakes can be so good without. And that much easier, first thing in the morning?
I appreciate, too, that Best Basic Pancakes (Betty Crocker Pancakes) are made in one bowl so the clean up is easy and don’t require any special processes or ingredients. Just everyday stuff. No separating eggs, either. It’s almost amazing how simple they are to make compared to how good they taste. Keep in mind that this makes 8 small pancakes. You may want to double the recipe!
As with all pancakes, don’t overmix and make sure your pan or griddle is the perfect temperature. It’s just right when a few drops of water sprinkled across the pan or griddle “dance.” I butter the griddle or skillet before the first pancake, and then butter again if needed as I’m making them. Some of that depends on your pan, and I usually use my well seasoned cast iron or a good non-stick skillet.
Saving Money on Betty Crocker Pancakes:
Making pancakes is so much cheaper than paying for a mix unless maybe you’re a great couponer and can get that mix at a super huge discount. Why pay more for flour mixed with a little salt and baking powder when pancakes like this are so easy and the recipe so reliable? How much more expensive? I just picked up five pounds of flour for $1.79 and I just saw your standard Aunt Jemima pancake mix, 16 ounces (1 pound) at the store for $2.99. And that mix needed the eggs, milk, and oil.
Buy your baking goods during holiday sales or pick up at Aldi and Costco, where the everyday price approaches the great holiday prices at my local store. Shop for your eggs there, too, if you have either nearby. Of course, at Costco, you have to buy a flat of eggs, while at Aldi you can get your standard dozen.
I like to freeze any extra cooked pancakes (and sometimes I just make extra so I have enough to freeze) on a parchment or plastic wrap covered sheet pan. When frozen, bag up in a Ziploc for instant pancakes to heat in the microwave on a busy morning. If you’d like to see some of my other pancakes breakfast items, check out my Breakfast and Brunch menu.
Best Basic Pancakes (Betty Crocker Pancakes)
- 1 egg
- 2 tablespoons oil
- 3/4 cup milk (perhaps a bit more if batter needs to be thinned)
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
In a medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating)
For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
- Batter may need to be thinned a bit.
- Makes 8 small pancakes. I generally double the recipe to serve our family because no-one wants just two.
- I often add about a cup of blueberries or other fruit to the batter.
|Nutrition Facts (with 3/4 cup blueberries|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||15 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 53 mg||18 %|
|Sodium 215 mg||9 %|
|Potassium 91 mg||3 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 0 g||0 %|
|Sugars 5 g|
|Protein 3 g||7 %|
|Vitamin A||2 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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