Return to Content

Sweet Milk Pancakes

Sweet Milk Pancakes
1 vote, 5.00 avg. rating (89% score)
by

Yield: about 4 servings (18 four-inch pancakes)

Pancakes from scratch taste so much better than those from a mix! The contributor multiplies this recipe for pancake breakfasts served at her church.

Ingredients:

  • 1-1/2 cups all-purpose white flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons sugar
  • 2 eggs, slightly beaten
  • 1-1/3cups milk
  • 3 tablespoons vegetable oil

Instructions:

In a large bowl, mix together the flour, baking powder, soda, and sugar. In a small bowl, beat the eggs, then add the milk and oil and blend well. Add the wet ingredients to the dry ingredients, whisking together until smooth. Ladle the batter onto a hot oiled griddle or skillet and cook until browned on both sides. Serve hot.
Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Sweet Milk Pancakes

  1. Anna Floren March 22, 2003 at 2:31 pm #

    These pancakes were delicious!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2