Grandma Miller'S Pancakes
Grandma Miller's Pancakes are thin, moist, and flavorful breakfast treats perfect for those who enjoy light, crepe-like pancakes with a hint of tang from sour milk or buttermilk.
Ingredients
Instructions
- Mix eggs, sour milk or buttermilk, salt, and soda until well combined.
- Gradually add flour to thicken the batter until it resembles a crepe batter in consistency.
- Heat a generous amount of Crisco shortening in a skillet over medium heat.
- Pour a thin layer of batter into the skillet to form a pancake about 3 inches in diameter.
- Fry until golden brown on one side, then flip and cook the other side until done.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour milk. If you prefer a lighter texture, fold in some whipped egg whites after mixing the batter. Be cautious not to overmix; it's okay if a few lumps remain. Use a non-stick skillet to minimize sticking, and adjust the heat as needed to prevent burning. This recipe is versatile and can be paired with toppings like fresh fruit or syrup, similar to how you’d enjoy Sour Cream Cashew Drops.
Serving Suggestions
Serve these pancakes hot with a drizzle of maple syrup or a dusting of powdered sugar. They pair wonderfully with crispy bacon or fresh fruit for a well-rounded breakfast. For a delightful twist, consider serving alongside Liz's Congealed Salad for a refreshing contrast. These pancakes also make a great base for a breakfast sandwich with eggs and cheese.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or a skillet over low heat until warm. You can also microwave them for about 20-30 seconds, but this may result in a softer texture. For longer storage, freeze the pancakes separated by parchment paper and wrapped tightly for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Miller'S Pancakes contains roughly 579 calories, with 11g protein, 118g carbohydrates, and 8g fat. It is an excellent source of protein (22% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 822mg per serving (36% 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 regular milk instead of sour milk or buttermilk?
While you can use regular milk, it’s best to add a tablespoon of vinegar or lemon juice to mimic the tanginess of sour milk or buttermilk. Let it sit for about 5 minutes before using it in the recipe. This will help achieve a similar flavor and texture, resulting in delicious pancakes.
What should I do if the batter is too thick?
If your batter becomes too thick, gradually add a little more sour milk or buttermilk until you reach the desired consistency. Aim for a pourable batter that is slightly thicker than traditional pancake batter. This will ensure your pancakes cook evenly and have a light texture.
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best results, it's recommended to cook the pancakes fresh. If you make them in advance, simply reheat them as mentioned in the storage section.
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).