Homemade from scratch pancakes are light and delicious. Easy to make with simple ingredients. Whip them up in less than 30 minutes.
Serve for breakfast, lunch or dinner. Pairs well with scrambled eggs, bacon, sausage and fruit. I LOVE pancakes with fried chicken! Soooooo good.
Fascinating Pancake Facts
1. The first pancakes were called Alita Dolcia. It’s Latin for another sweet. They were made by Romans in the 1st Century AD.
2. The world’s biggest pancake measured 49+ feet in diameter and weighed 6,614 pounds.
3. Southerners eat the most pancakes which is 32.5% of pancakes eaten in the United States.
4. International Pancake Day is on the same day as Mardi Gras.
5. The world’s most expensive pancake is $200.00 at Opus in the Printworks in England. Ingredients include Madagascan vanilla pods and 23-carat gold leaf.
Baking Powder Tip
My Homemade Pancakes recipe calls for 2 teaspoons of baking powder. If it has been sitting in your pantry for awhile, TEST before using to make sure it’s active.
To test it, drop 1/2 teaspoon full in 1/4 cup of boiling hot water. If it fizzes lightly or not at all, discard. If it fizzes vigorously, it’s active and good to use.
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My Homemade Maple Pancake Syrup is a superb topping.
Place dry ingredients in a zippered bag. Tape copy of printed recipe on front of the bag. Keep in fridge (stays fresher longer).
After whisking ingredients together, batter will be thin and watery. Pancakes will firm up while cooking in greased hot skillet (or griddle).
To create these mouth watering pancakes, I made two simple adjustments to Martha Stewart’s original basic pancake recipe. I added 3 more tablespoons of all-purpose flour because I like a thicker batter. Add 1/2 teaspoon of vanilla extract for flavor.