Grandma'S Fat Pancakes
Grandma's Fat Pancakes are fluffy, tender pancakes with a hint of sweetness and richness, perfect for hearty breakfasts and special brunch gatherings with family and friends.
Ingredients
Instructions
- Dissolve the sugar and salt in warm water, then add the yeast and let stand until it dissolves and bubbles.
- Add the melted shortening and the egg to the yeast mixture and mix well.
- Add flour and dry milk to the mixture and beat well until thoroughly combined.
- Let the batter stand covered until it doubles in size.
- Fry slowly over medium heat, one spoonful at a time, until golden brown.
Tips & Substitutions
For fluffier pancakes, ensure your yeast is fresh and fully activated; it should bubble after mixing with water. You can substitute melted butter for shortening if desired. If you prefer a sweeter taste, consider adding vanilla extract. For a healthier version, use whole wheat flour instead of all-purpose flour. You can also try adding spices like cinnamon or nutmeg for extra flavor.
Serving Suggestions
Serve these delicious pancakes with maple syrup, fresh fruit, or a dollop of whipped cream for a decadent treat. They pair beautifully with Grandma'S Sugar Cream Pie(1937 Recipe) for a delightful breakfast or brunch. Consider adding a side of crispy bacon or sausage for a complete meal that satisfies sweet and savory cravings.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for about 30 seconds until warmed through. For longer storage, freeze individual pancakes between sheets of parchment paper in a freezer bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Fat Pancakes contains roughly 461 calories, with 13g protein, 74g carbohydrates, and 13g fat. It is an excellent source of protein (27% of the Daily Value), potassium (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2969mg per serving (129% 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 make the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just remember to let it come to room temperature and stir gently before frying. This will save you time in the morning and still yield fluffy pancakes.
Can I use a different type of milk?
Absolutely! You can substitute regular milk, almond milk, or oat milk for dry milk. If using liquid milk, adjust the warm water quantity accordingly to maintain the same consistency in the batter.
How can I make these pancakes vegan?
To make vegan pancakes, substitute the egg with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use plant-based shortening or coconut oil, and replace dry milk with a non-dairy milk powder or omit it altogether, using extra liquid instead.
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).