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 thought these Betty Crocker Pancakes were (and are) some of the best pancakes ever! They brown beautifully and cook up light and fluffy with a lot of rise.
I remember my daughter being a little upset because they were so high and she was more used to pancakes that were a little thinner – more like a flapjack – but this is what I think a pancake should be.
Sometimes, though, I do have to thin the batter just a little bit. I think it really depends how much moisture is in the flour. For these pancakes, I added a little blueberry, completely optional.
Pancakes are really so easy to mix up, especially a basic pancake like this that requires no buttermilk, no separating of the eggs and no fancy ingredients.
It hardly makes sense to pay more for a mix (although some of them are really tasty) if you have a reliable recipe like this. These can be mixed up in a jiffy.
I like to double this recipe, then freeze any extra cooked pancakes 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 this menu. 🙂
Betty Crocker's Basic Pancake
- 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
Beat egg till fluffy, add remaining ingredients and whisk together. Do not over mix or pancakes will be tough. Add a little more milk if batter feels too thick.
Bake on an oiled griddle or frying pan. It is hot enough when a few drops of water skittle and evaporate when tossed on the griddle. Turn the pancakes when bubbles appear on the top.
- 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 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.|