100 Year Old Pancakes Recipes

GOOD OLD FASHIONED PANCAKES

Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories Breakfast and Brunch Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

CLASSIC PANCAKES

Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

Ingredients

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

In 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.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

100 YEAR OLD PANCAKES

100 Year Old Pancakes image

This recipe was found along my GG Nelson's belongings. I'm posting this only because when I did a search for pancake recipes, I couldn't find anything that looked or seemed quite like this one. For variations, you can add 1 tbls. honey or 1 tbls. cinnamon and sugar mix or 1 tbls. cocoa powder and a handfull of chocolate chips. Cooking time is for individual pancakes, not a collective cook time.

Provided by SueBelcher

Categories Breakfast

Time 13m

Yield 8 Pancakes

Number Of Ingredients 9

Ingredients

2 egg whites
2 egg yolks
2 tablespoons butter
1 cup buttermilk
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

In a small bowl, beat egg whites until stiff.
In a large bowl, beat egg yolks until blended, add melted butter and beat together.
Stir the buttermilk into the beaten egg yolks, than sift in the flour, sugar, salt, baking powder, and baking soda.
Fold in egg whites.
Cook in a pan greased with butter.

Nutrition Facts : Calories 117.4, Fat 4.3, SaturatedFat 2.4, Cholesterol 50.4, Sodium 320.1, Carbohydrate 15.2, Fiber 0.4, Sugar 3.2, Protein 4.2

OLD FASHIONED PANCAKES

Old Fashioned Pancakes image

Provided by Food Network

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups flour, measured after sifting
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons melted butter
1 egg, lightly beaten plus 1 egg yolk
1 cup, plus 2 tablespoons milk

Steps:

Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.

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