Mom's Pancakes

Wednesday 1 June 2022

Mom's Pancakes

 


I have to say right up front that I think my recipe for my mom's pancakes is the best pancake recipe ever. I know everyone thinks that their mom makes the best pancakes!  But I am not kidding you when I say that this recipe is the best.

It makes the lightest, fluffiest pancakes on earth. They are so light and fluffy they practically float off the plate. They are also very easy to make.  There is nothing complicated here.  They also turn out perfectly each and every time you make them!  I guarantee! 


Mom's Pancakes 



Once you try this recipe you may be so happy with the results that you simply won't want to try another recipe again, but then again . . .  can you ever have too many pancake recipes?  I think not!

What you have here though is a bare bones, no-nonsense, no fuss no muss, basic pancake recipe.  The bar against which you will judge all others.


Mom's Pancakes 



My mom was a bare bones, no-nonsense kind of a cook. If something needed special ingredients she wouldn't give it the time of day. There was nothing like vanilla in her pancakes. They were plain and simple, and they were delicious.

What made them even more so was the fact that we only got them once a year.  On pancake day.  We would so have loved them at other times but that was mom. She didn't want to spoil us.



Mom's Pancakes 




She would cook them on this large circular aluminum griddle pan she got with her Wear-Ever cook set back in 1954.  Those pans lasted my mother all of her lifetime, and my sister still uses them. 


where-ever cookware



These are the original papers that came with the set of pans. Mom still had it. You can see on the receipt that they cost my parents $298.25.  That was a considerable amount of money in 1954.

My mother never parted with money easily, so you can be sure that she felt these pans were worth it, and I can tell you she used them for over 60 years!  A few of them warped a bit on the bottom, but for the most part they remained useful for all that time.

Like I said my sister still uses some of them, in particular the turkey roaster.  That roaster oven roasted over 100 turkeys in its lifetime!  And every one of them perfect! 



Mom's Pancakes 




WHAT YOU NEED TO MAKE MOM'S PANCAKES

Mom never went in for anything fancy. Just plain simple, every day ingredients.   


  • 2 cups (280g) plain all purpose flour
  • 2 TBS sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups (420ml) whole milk
  • 2 large free range eggs
  • 2 TBS melted butter or vegetable oil
  • butter for cooking

Mom's Pancakes 



Mom would have never added vanilla to her pancakes.  She never added anything else either. Not blueberries or lemon zest, nada, zip.

You can always add blueberries or other fruits if you wish. Just make sure whatever you add is cut small enough to cook in the allotted time.  

If you like your pancakes a bit sweeter, by all means add more sugar.

Mom's Pancakes 
 


You can replace 1/2 cup of the flour with whole wheat flour if you wish. (70g)  These will not rise quite as much as they would when using all white flour.


Mom's Pancakes 




HOW TO MAKE MOM'S PANCAKES 

Nothing could be easier.  Yours will turn out perfectly if you follow this recipe.


Whisk the milk, eggs, and melted butter together in a beaker. Whisk the dry ingredients together in a bowl. Make a well in the center. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.



Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan. Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake. 



Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)Serve with butter to melt over top and pure maple syrup.



Mom's Pancakes



Just look at how light and fluffy they are! Now that's what I call a perfect pancake.  I can tell you, they say that the first pancake is always a throwaway?  I never have throwaways with mom's recipe.

They really do turn out perfect every time!



Mom's Pancakes 



My children loved pancakes and they were something which I prepared for them fairly often. Some of their favorites were:


SILVER DOLLAR PANCAKES - small bite sized pancakes. Light and fluffy. The size of a silver dollar and crisp edged these are fabulously tasty and so much fun to eat! These are real family favorites!


BLUEBERRY BUTTERMILK PANCAKES - Tangy with buttermilk, light and filled with an abundance of fresh berries! I like to scatter the finished pancakes with even more berries when they are done!


BLUEBERRY & LEMON SHEETPAN PANCAKE - these delicious pancakes bake on a sheetpan. They have a lemon curd swirl and are stuffed with fresh berries. Very easy to make, leaving your hands free to get on with something else! 


Mom's Pancakes


You can very easily double this recipe to make a larger batch. Just keep the ones you cook warm in a low oven on a baking sheet. (175*F/80*C)

You can easily make these ahead and freeze them for future use. Just separate each cooled pancake by a small square of waxed paper and stack them in a tightly closed freezer bag. Easy to remove one at a time an quickly reheat in the microwave, toaster or even the oven.


Mom's Pancakes

Mom's Pancakes
Yield: 4
Author: Marie Rayner
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
These pancakes are light and fluffy. So easy to make from scratch. This is the best pancake recipe ever.

Ingredients

  • 2 cups (280g) plain all purpose flour
  • 2 TBS sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups (420ml) whole milk
  • 2 large free range eggs
  • 2 TBS melted butter or vegetable oil
  • butter for cooking

Instructions

  1. Whisk the milk, eggs, and melted butter together in a beaker.
  2. Whisk the dry ingredients together in a bowl. Make a well in the centre. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
  3. Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan.
  4. Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake. Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)
  5. Serve with butter to melt over top and pure maple syrup.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen
Mom's Pancakes


Because of one commentor below I felt compelled to go and make a batch today (February 13, 2024) and here is a photograph.  They turned out perfect, made exactly as written per the recipe. 

Mom's Pancakes 2024


You have to be doing something wrong. Maybe your measuring cups are not right?  I have used the following cups:





liquid measuring cup






This is the exact brand of liquid measuring cups I use for all of my baking.



dry measure cups





And these are the dry measuring cups and spoons that I use for all of my baking.



This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com 


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17 comments

  1. These look delicious and I will be trying them. I usually make home-made buckwheat or buttermilk pancakes and these look even fluffier than my buttermilk ones. I cook them on my father's cast iron griddle that he used to use in lumber camps. My mom always kept nobs of fatty pig's skin from a pork shoulder in the freezer and used that to grease the pan. We grew up with a wood stove in the kitchen and she'd remove one of the covers, and the pan would fit right over the fire that way. There was never vanilla and no other additions either - just plain buckwheat pancakes slathered with butter and of course maple syrup - but if we had none (it wasn't available year round in those days) we'd use corn syrup and even molasses. My mom is still living at 101 but she gave me the cast iron pan when I had children. It is still in use and my dad got it from his mother - so is over 100 years old surely. It is really heavy and also makes the best Welsh cakes, tortillas, naan bread and pita. I know I have to pass it down someday but can't let it go yet!

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  2. Those look simply divine. 😍

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  3. They look so yummy I want to make them! Can I substitute the whole milk? If so with what and what would be the portions? Thanks

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    Replies
    1. You can use regular milk, 2% as well. I have never used any other kind. I think that so long as you keep the liquid measures the same the consistency of the pancakes will stay the same! I hope this helps and that you enjoy the pancakes! xoxo

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  4. I made them exactly as written, but the batter was so, so loose. They turned out like crepes.

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    Replies
    1. I am not sure why that happened? Its a mystery to me. As you can see mine are tall and fluffy! I have gone back to my recipe in my notebook and it is exactly as written. The batter is supposed to be thick but pourable. How large are your eggs?

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    2. And when it says yield 4, I thought 4 pancakes not four people. Thought it was perfect just for the two of us.

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    3. It makes enough pancakes for four people, 8 pancakes, each one using a heaped 1/4 cup of batter.

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    4. @anonymous, what brand flour did you use?

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  5. Large eggs that I get from a farm. The batter wasn’t thick at all. I really did follow the recipe. I am one of those anal people who follow directions.

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    Replies
    1. I am completely flummoxed as to what your problem is. You had me questioning my own sanity, so I just went and made a batch to see if I had written it out wrong. They are cooking as I write this. The batter was a bit on the thick side so I added a touch more milk. They are perfect. Thick and fluffy. Without being in your kitchen I have no idea what your problem is.

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  6. Pancakes in England are thin and contain no raising agent or sugar. They are served rolled and are more like crepes than American pancakes. The items pictured would be called Scotch pancakes or drop scones in an actual English kitchen.

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    Replies
    1. Yes, and you will see that I have actually shared a tutorial on how to make authentic British Pancakes here: https://www.theenglishkitchen.co/2023/02/authentic-english-pancakes-tutorial.html

      Have a nice day.

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  7. Made these yesterday and was so happy with the result! As an American in England I’ve struggled to find a recipe I love for pancakes without having Bisquik. These were delicious and so easy to make. Already planning on trying several more of your recipes!

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    Replies
    1. I am so pleased you enjoyed these. Thank you so much for sharing your experience with us. It is very much appreciated!

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  8. I happened to see your Facebook post and made your pancakes this morning. I’ve been searching for a recipe similar to my pops for years and I think this is the one! (He never measures his ingredients lol)
    They were fluffy and crispy on the edges.
    Mine were almost an inch thick. The previous commenter must’ve used old baking powder or something.

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    Replies
    1. That makes me very happy. I am so pleased you have enjoyed these! I am sure the previous commenter did something very wrong for sure. Thank you so much for your comment and feedback. It is very much appreciated!

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