I need a pancake recipe. Nothing fancy just your basic pancakes made from flour. thanks in advance for the help
I’ve used this one but it’s not so good:
Plain Griddle Cakes (pancakes from scratch)
sift:
one cup flour
2 teaspoons baking powder
one-quarter teaspoon salt (not needed)
beat and add:
one egg (optional)
add:
1 cup milk (scant)
stir gradually to make smooth
add:
1 teaspoon melted butter or oil
I was raised on these and continue to make them myself.
1 cup flour
1.5 cups milk
2 large eggs
1 tbsp sugar
1 tbsp vegetable oil
1/3 tsp salt
1 tsp vanilla
Blend ingredients
Heat frying pan to #7 or #8
Apply thin film of vegetable oil (example: wipe with a wad of oil moistened paper towel) prior to each pancake onto frying pan.
Pour in about 1/3 cup of batter into frying pan and spread it around by manipulating the frying pan level.
When edges brown in about 30 seconds and the consistency of the batter has gelled, flip the pancake.
In a short order of time the reverse side will develop brown spots. Its worth it to check every 10 seconds to make sure you don’t burn the pancake.
Place finished pancake to the side on a plate and start the next pancake.
Once you’ve started the next pancake, you can place the finished pancake into a covered casserole dish warming in the oven at 180 degrees.
I use Alton Brown’s “Instant” pancake mix. It’s basically homemade instant mix.
6 cups flour
1.5 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt (kosher if possible)
2 tablespoons sugar
Toss that all together and it’ll keep for a few months.
When you want pancakes:
Separate one egg. Mix yolk with 2 tablespoons of butter. Mix white with 1 cup of buttermik (regular milk works alright, buttermilk tastes GREAT though). Then mix both of those together and whisk them up. Then pour that over one cup of the mix and whisk that to bring it all together but don’t try to get all the lumps out. LIGHTLY butter the pan, then make as usual.
Fluffiest pancakes you’ll ever have. food.com (you’ll notice I halved the recipe so it makes a VERY filling meal for one, or a moderate sized meal for two).
Also, here’s the transcript from the show. Alton shares several helpful tips on how to make them well.
Damn! Just in time for my breakfast this AM. 
We prefer you put cooking theads in our Cafe Society, so I’ll move this one from GQ.
samclem GQ moderator
1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
3 tbsps melted butter
Sift flour, baking powder, salt and sugar together. Make a well in the centre and add the milk, egg and melted butter. Mix until smooth.
Heat a lightly oiled frying pan over medium high heat. Use about 1/4 cup per pancake. Cook 'em up and eat 'em up.
These buttermilk pancakes from famous breakfast chef Bill Grainger are superb. You have to use all the buttermilk in the container though because it doesn’t seem useful for anything else.
cool. Will see which ones China bambina like the best
Thanks all for the replies.
I continue to recommend this spice for pancakes. Add a half tsp to your mix to create some yummy cakes. I also throw a bunch of blueberries in my buttermilk cakes.
Devil’s Food pancake!!!
A devil’s food pancake recipe with cocoa and fudge frosting.
INGREDIENTS:
3/4 cup unsweetened cocoa
1 1/3 cups granulated sugar
1 1/4 cups milk, scalded
2 cups cake flour, sifted or stirred before measuring
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
3 eggs
1 1/4 teaspoons vanilla extract
PREPARATION:
Heat up the griddle, medium heat. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour onto griddle. Cook until done. Top as desired.
I like to keep my pancakes simple (not that I’ve had any since I restarted a low-carb diet, even with the soy protein ersatz flour.) Anyway, a favorite of mine:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk
2 tablespoons oil
I use the one from Jane Brody’s cookook, I’d repeat it here but you seem to have enough that are similar and are probably just fine. All I’ll add is I buy a couple bags of cranberries in November and keep them all year round, and when I make pancakes I cut a couple handfuls in half and put them in the batter. tastes nice.
At first I used a recipe that’s basically identical to the OP, except it’s got a bit of sugar in it. I have no complaints, and the paidhi kids liked them fine. It may well be that couple of tablespoons of sugar that the bambina is missing.
Over the last few years, I’ve made the same pancakes only replaced about half the flour with oatmeal. They taste great. No, they’re not light and fluffy, but they’re darn good, at least to us Camerons.
My recipe like the OP’s, except I don’t add any oil or baking-powder and replace some of the milk with half a can of beer. I think I use a little more flour, so for a single cup of flour you’d probably need a little less beer, but I never measure anything - just add enough moisture to make the batter thin enough. The beer makes the batter fluffy and just slightly sour. Salt, by the way, is not optional IMO.