Emily'S, Janie'S And Mary Whilden'S Favorite Pancakes(From Better Homes And Gardens Junior Cookbook)
Fluffy, golden pancakes with a hint of sweetness, perfect for a hearty breakfast or brunch, appealing to all ages and simple to customize with toppings.
Ingredients
Instructions
- Mix egg, milk, and oil in a bowl.
- Add flour, sugar, baking powder, and salt; stir until combined.
- Heat a griddle over medium heat.
- Sprinkle a few drops of water on the griddle; if they jump, the griddle is hot enough.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles cover the surface of the pancake, then turn over.
- Cook until golden brown on both sides and serve.
Tips & Substitutions
For fluffier pancakes, separate the egg and beat the white until stiff peaks form before folding it into the batter. You can substitute almond milk for a dairy-free version or use whole wheat flour for a healthier option. For added flavor, consider mixing in vanilla extract or cinnamon. If you have leftover batter, store it in the fridge for up to 24 hours.
Serving Suggestions
Serve these pancakes with a drizzle of maple syrup, fresh fruits like strawberries or blueberries, and a dollop of whipped cream for an indulgent breakfast. They pair beautifully with Tena'S Broccoli Casserole as a savory side for a brunch spread. For a fun twist, try adding chocolate chips or nuts to the batter before cooking.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warm. Alternatively, you can reheat them on a skillet over low heat to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S, Janie'S And Mary Whilden'S Favorite Pancakes(From Better Homes And Gardens Junior Cookbook) contains roughly 405 calories, with 2g protein, 17g carbohydrates, and 38g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the pancakes may be denser. You might want to add a little extra milk to achieve the desired consistency.
How can I make these pancakes dairy-free?
To make these pancakes dairy-free, simply replace the milk with an alternative like almond or oat milk. The cooking oil can remain the same, or you can use coconut oil for added flavor.
What toppings go well with these pancakes?
These pancakes are versatile and can be topped with a variety of ingredients. Some popular choices include maple syrup, honey, fresh fruits, or even a sprinkle of powdered sugar. For a richer experience, try adding a scoop of ice cream for a dessert twist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).