• Cooking Time: 4 per batch
  • Servings: 8
  • Preparation Time: 10


I was in the mood for pancakes this morning, and decided to look up a recipe in one of my cookbooks. I found this one in the 'Better Homes And Gardens New Cookbook, 12th Edition'.

After I made the batter and went to cook them, I used a 1/4 cup to scoop it out and place them in the frying pan.

This recipe makes about 8 standard-sized pancakes or 30 dollar-sized pancakes.

*If you don't have buttermilk on hand: for every cup of milk, substitute one Tbsp. of either lemon juice or vinegar (I used lemon juice), and let it stand for about five minutes.


  • 1 cup all-purpose flour
  • 1 Tbsp. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 cup buttermilk*
  • 2 Tbsp. cooking oil


  • Combine flour, sugar, baking powder, baking soda, and salt.
  • Make a well in the center of mixture and set aside.
  • Combine the egg, buttermilk, and oil; add egg mixture all at once to the flour mixture.
  • Stir just until moistened (batter should be lumpy); add additional buttermilk to thin batter if necessary.
  • For standard-sized pancakes (the ones I made), pour or spread about 1/4 cup of batter into a 3-inch circle onto a hot, lightly greased griddle or frying pan. For dollar-sized pancakes, pour or spread about 1 Tbsp. of batter into a 1-inch circle onto a griddle/frypan.
  • Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
  • Serve warm with butter and syrup.

Categories: Breakfast  Main Dish  Mixer  Pancake  Stove  Sweet 

Author Credit: Better Homes And Gardens New Cookbook, 12th Edition

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