Introduction: Sunday Morning Homestyle Pancakes

Picture of Sunday Morning Homestyle Pancakes

For several generations, my family has shared this excellent, but humblingly easy to make pancake recipe. Apparently people, at least in my area, are accustomed to quick mix biscuick and other add water and cook alternatives.

I however, Love MY pancakes and I'm stickin to em, I've tasted that processed pancake crap and I won't ever go back. Give this recipe a try for next Saturday or Sunday morning, I know mixing together ingredients on a hangover isn't easy, so it's usually Sunday.

2x Cup Flour
3/4 Cup of Sugar
2x tsps' Magic Baking Powder (Not baking soda, blehhck)
(At this point don't forget to mix the dry ingredients together)
2x Egg and milk beaten
1 Capfull of Vanilla Extract
Melted margarine or butter to add

Step 1: Add Flour

Picture of Add Flour

Get your flour out and measure out 2 cups exactly.

Step 2: Sugar Baby

Picture of Sugar Baby

Now we add the sugar, it may be tempting to measure out a full cup, but try to get it dead on as I found they get too sweet and you can't eat too many.

Step 3: Add the Baking Powder

Picture of Add the Baking Powder

Now we add the magical part. The baking powder. This stuff is what makes your pancakes rise, like a cake. However, watch carefully how much you put in as it affects how it cooks and you could end up with big puffy uncooked pancakes, ewww. Don't forget to use your finger or a butter knife to make the top of your measuring spoon even, I only had a 1 TSP spoon so you have to put two in to get a full Tsps.

Step 4: Mix the Dry Ingredients

Picture of Mix the Dry Ingredients

To ensure that the mixture rises properly in the pan, it's a good idea to mix all the dry ingredients together prior to mixing in the milk and eggs, as we don't want the baking powder to clump up in one spot making it an uneven mix.

Step 5: Beat the Eggs and Insert Milk

Picture of Beat the Eggs and Insert Milk

Now, It's a good idea to beat the eggs prior to adding them to the mixture to again, ensure they're mixed, just use the measuring cup from before as we're done with it.

Once you've beaten your eggs with a fork or a whisk, add them to the middle of your mixture and add a dash of milk, then work your way around the mixture working the milk and eggs in. Add milk when it starts clumping up, until you end up with a mixture consistent with that of something slightly more runny than white glue, however don't make it too runny that it'll expand to the whole pan when you pour it in, as we're making pancakes here, not wedding cakes.

Step 6: Melt the Butter/Add the Vanilla

Picture of Melt the Butter/Add the Vanilla

Now we prepare the butter/margerine and the vanilla extract. Simply add a spoonfull of butter to a container and throw it in the microwave for 30 seconds or more (depending on how old your microwave is 20 years give or take).

With vanilla bottles being all different shapes and sizes, the bottle caps are also different sizes. It's better to add less if you have a smaller cap than mine than add 2-3 caps and find out that your pancakes taste rather fruity :p But in all seriousness, the vanilla is what gives the pancakes a nice brown swirl when they're cooked.

Step 7: Fire Up the Grill

Picture of Fire Up the Grill

When you have your mixture mixed together (for best effect don't mix much past when the vanilla/butter starts to disappear into the batter) Light up your frying pan, or turn your burner on and get some butter sizzling, because you're in for a treat.

When you're cooking the first side of your pancake, it's a good idea to watch for bubbles forming at the surface of the pancake, make sure you flip or at least check the underside of your pancake before the bubbles start popping as it'll be getting more than just golden brown.

Step 8: Serve With Heart Abiding Bacon

Picture of Serve With Heart Abiding Bacon

Once the other side of your pancake is done cooking (2-3 minutes), flop er onto your pan and don't forget to add bacon to complete the meal.

Enjoy a good breakfast, and a filling one at that!

Comments

tubanator-2.0 (author)2009-08-12

hey i was wondering if i could substitute sugar with equal amounts of splenda because thats all i have?

Punkguyta (author)tubanator-2.02009-08-13

Errrr.... I suppose you could use splenda in it's place, I can almost guarantee it won't taste "normal" but I'm kinda curious to see how it would taste. Couldn't hurt to try it!

iLikeCoolStuf (author)2009-06-27

NOM NOM NOM FAVED

Punkguyta (author)iLikeCoolStuf2009-06-28

I'm glad you liked it!

bluestarfairy (author)2009-04-14

I made these tonight for dinner with bacon and they where delicious. I only made half the recipe as I thought the full recipe would be too much. I got eight 5" pancakes out of the half recipe which is a good amount. Thanks for this Instructable, I will be making these time and time again.

Punkguyta (author)bluestarfairy2009-06-14

No problem bro, I'm glad you liked them, I know everyone has their own preferences when it comes to their "family" recipes and whatnot, but this is one that I have time and time again told people to just ditch whatever way they make their pancakes and do it this way. Or they do, but they'll modify it a bit to their likings, which is perfectly okay, just ditch that instant pancake mix though, ditch it gooood.

santy22 (author)2009-03-06

Can you skip the Soda/powder? i don't want them puffy.

Punkguyta (author)santy222009-03-06

I would assume that they would flop and just wouldn't be anything worth eating. Perhaps adding less baking powder (don't use soda, sheesh), would make it more into a crepe than a pancake, although I haven't tried this.

santy22 (author)Punkguyta2009-03-08

cool

LasVegas (author)2008-08-11

Baking Powder IS Baking Soda. Perhaps if you were to whip the egg whites you could leave out the leavening...

Crash2108 (author)LasVegas2009-01-18

Baking powder is baking soda and tartaric acid. Baking soda needs an acid to react with to produce gas. The classic example is vinegar.

Punkguyta (author)LasVegas2008-08-12

I do whip the eggs before I put them in, it doesn't really seem to matter either way. Just curious as to the date on the comment..

moisture (author)2008-12-17

These are good, thanks! Despite your warnings, I added too much vanilla; I'll fix that for next time.

bosherston (author)2008-08-01

Mate, are you sure you're Canadadian? No mention of maple syrup - sorry couldn't resist stereotyping ;)

puflines (author)bosherston2008-08-01

I was about to comment that ;)

bosherston (author)puflines2008-08-01

I'm from the UK so perhaps that explains my perplexedness, because the nearest I got to the fine meal above was some diner in NYC. There I was, first time and first meal in North America and it was 'as above' with a couple of eggs (and some home fries) and then the waitress asked if I wanted syrup!! We don't tend to do this sweet savoury thing on the same plate for breakfast, but it does truly works well.

wait newyork defintaly does not go for the entire us but we love the syrup everwhere in the us if you are familiar with to kill a mocking bird we are like water cunningham

Hmmmmm >accesses dusty memory bank< A great book - read it a couple of times, many moons past. He pays Aticus with hickory nuts but I don't remember the maple syrup reference, please remind me.

my point was americans love syrup but we all know newyorkers are weird I live in georgia lol

i live in gerorgia too

bosherston (author)bosherston2008-08-01

ps What's pemeal?

Punkguyta (author)bosherston2008-08-01

Sliced Peameal Bacon or Peameal roast are two things that I have once in a while, and no, I have absolutely no clue why the roast is like $90 for a 5lb roast, insanity, but peameal is F-in delicious.

bosherston (author)Punkguyta2008-08-02

Woah now that looks like bacon of the gods! Geezer you need to start a pig farm, with prices like that you could be rich beyond the dreams of avarice in no time, better plant some maples too :)

Punkguyta (author)bosherston2008-08-12

Do you have any idea how much effort and time it takes to make maple syrup, let alone the gastly amounts of steady heat to make the perfect strength, only a skill a Canadian could handle, like really, have you ever seen any maple farms in the US?

Tobita (author)Punkguyta2008-10-23

yes, but it was a owned by a company near chicoutimi :p

Punkguyta (author)bosherston2008-08-01

Hrrm, well I did eat them with syrup, it's just store boughten crap, not worth adding to the picture. Yes, I'm Canadian, and yet I still have to hand over a C note just to get a bottle of real maple syrup.

you cant even get it here i am in the south for crists sake

If you buy online you can :P The best maple syrup here can still be an upwards of $50 or more for a crown royal sized bottle, even though it's made here. The real stuff is reaaalll good stuff though.

Father Christmas (author)2008-09-05

i always thought there were three teaspoons in a tablespoon...

I have no idea man, I usually ask my moms when it comes to tsps or tbsp because half the time I can't even tell the difference and usually mess something up.

snowman62494 (author)2008-10-04

dude these pancakes are awesome i just made them and they taste great:D

Punkguyta (author)snowman624942008-10-07

Good to see someone here actually know how to make pancakes!

puflines (author)2008-07-30

:D You americans have a "heavy" way of breakfasting, but I'll make and exception and make it for tomorrow morning

Punkguyta (author)puflines2008-07-30

I'm Canadian Mate OHHHHH CANADAAAAAAAAAAAAAAAAAAAAAAAAAA(*chokes*)AAAA

puflines (author)Punkguyta2008-07-30

Hello from Galiza-Spain mate!!!

mdeblasi1 (author)puflines2008-07-31

Galiza,
What say you of Paiella?
Wikipedia says "This is an annual competition held in a different town in Galicia, Spain every year. Whoever makes the best Paella is the "Paella King" for the year until the next competition" Galicia, is that you, only spelled differently?
There seems to be only one instructable on the subject here, and it did not move me.
If you're inclined feel free to expound, to me personally or better still,
Instruct us.
Ciao
Marya

puflines (author)mdeblasi12008-07-31

Hi Marya, I'm very glad of your interest on my country:D. Yes, you're right, Galicia and Galiza are quite the same thing, a Spanish nation located on the north-west corner of the iberic peninsula. The difference between Galiza and Galicia is that the first is the name in galician, official language of this region, and the second is the spanish form.

Anyway Paella isn't really a dish very typical from GZ. Now I think you have given me an idea for a future instructable, on which I will explain how to make Lacón con Grelos (http://en.wikipedia.org/wiki/Lac%C3%B3n_Gallego) or our world famous empanada (http://es.wikipedia.org/wiki/Empanada_gallega). For your interest I'll say Galiza gastronomy is considered to be the healthiest in the world, even more than mediterranean or japanese.

Hope this was useful to you, and thanks for your interest Marya

gomibakou (author)puflines2008-10-01

Some corrections: Galicia is NOT a nation. The only nation is Spain. Galicia is a province like L.A. is not a nation in USA but a state (part of it). Therefore the State concept is greater than province. The first and only official idiom in the whole nation (Spain) is the spanish. But, some provinces have a second official idiom officially acepted in these regions and recognized by national gob, that is what puflines is talking about: they coexist in such regions, but the only idiom that all spaniards must to know is the spanish, because the spanish constitution demands it. Really, the consideration of "idiom" is relatively recent. Some decades they were considered like dialects derivated from some romances languages, but some politic pression made it to change to "idiom". I dunno if it's correct or no, i only relate what happened... It need to be clarified since some ppl from GZ think their province are a nation, and actually it's not correct. It's not and is the only reality. Maybe in a century it would be, but not at the moment. Only a politic problem with the money behind it... as usual around the world. The paella has the origin in the Valencia province. Well... returning to the pancake, i hope to find the exact proportion of powder...

hazzadobo (author)puflines2008-07-30

i can't belive that australia is fatter than america! all we have is vegemite on toast for breakfast!

Punkguyta (author)hazzadobo2008-08-02

Blech, vegemite? Try rhubarb jam on your toast for a change.

Tobita (author)Punkguyta2008-08-19

or baked beans cooked with lard and chopped bacon, just load that on top of toast and be prepared!

Punkguyta (author)Tobita2008-08-19

MMMM slab 'O' death

Tobita (author)Punkguyta2008-08-20

attention: arterial destruction ahead! xD

FunkNattidelic (author)2008-09-27

wow, im sorry but i just made them for lunch, and this is NASTY. eew. waaaaaaaay to sweet, it didnt turn out fluffy, was very dense, im thinking you need a better leavening agnet that baking powder. sorry for misspellings just blew my fingers open with some explosives that i made, it sucks..

graywoulf (author)2008-07-31

It's the vanilla extract that makes the pancakes have that "old time" flavor. My dad always used it and believe it or not, I'm pretty sure it is what makes "Mc D's" pancakes so good as well. I'll try this one and maybe add some chopped pecans as well. Thanks for the recipe. Graywoulf

Tobita (author)graywoulf2008-08-19

at mcdonalds they substitute some of the milk for 7-up

Punkguyta (author)graywoulf2008-07-31

Chopped pecans?!?

graywoulf (author)Punkguyta2008-08-01

It's a southern thing but try it sometime, you might just like it. It also goes great with multigrain based pancakes. Graywoulf

tdcarter (author)2008-08-13

I you're recipe calls for 1 tablespoon of powder, then you would need to add 3 teaspoons, not 2.

Punkguyta (author)tdcarter2008-08-13

My mother told me 2 teaspoons, as that's all we have right now for measuring spoons, as I mentioned. Any more baking powder and it would literally be a cake :P

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