Sift flour, measure and resift with baking powder, salt and sugar.
Beat eggs in mixing bowl, add milk and mix. Stir in melted shortening; then add flour mixture all at once and beat until perfectly smooth.
Have griddle heated only moderately hot, or to a temperature of 300-325′ F if you have a griddle thermometer. Grease lightly with unsalted fat.
Pour out ¼ cup batter for each cake. Bake until top-side is full of air bubbles and under side is golden brown, then turn and bake until brown on other side. A spatula or pancake turner is desirable for turning cakes.
Serve at once with butter and syrup (924), honey, or sugar and sausages
or bacon, if desired. About 25 cakes.
Note: If thinner cakes are desired, add ¼ cup more milk.
haista_napa
Is this the lightly sweet and a bit chewey recipe that I’ve been searching for!? I hope so. Ty for posting.
oddartist
I use this recipe all the time! I make a double batch of the dry ingredients to keep in a container and only use what I need by adding an egg and just enough milk. I don’t add oil or butter and they come out great!
7 Comments
As requested by u/itzcutiepie u/JuneJabber and u/_TiberiusPrime_
That’s a pretty normal pancake. I would use melted butter.
Appreciate you posting this! Making these for breakfast in the morning 🥰
FIVE TEASPOONS of baking powder!!! WHY???
Does page 122 say WHY you need half a can of baking powder for TWO CUPS of flour?
Meta Givens Pancake Recipe
Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
5 teaspoons baking powder
2 eggs
2 cups milk
1 teaspoon salt
⅓ cup melted shortening
Directions:
Sift flour, measure and resift with baking powder, salt and sugar.
Beat eggs in mixing bowl, add milk and mix. Stir in melted shortening; then add flour mixture all at once and beat until perfectly smooth.
Have griddle heated only moderately hot, or to a temperature of 300-325′ F if you have a griddle thermometer. Grease lightly with unsalted fat.
Pour out ¼ cup batter for each cake. Bake until top-side is full of air bubbles and under side is golden brown, then turn and bake until brown on other side. A spatula or pancake turner is desirable for turning cakes.
Serve at once with butter and syrup (924), honey, or sugar and sausages
or bacon, if desired. About 25 cakes.
Note: If thinner cakes are desired, add ¼ cup more milk.
Is this the lightly sweet and a bit chewey recipe that I’ve been searching for!? I hope so. Ty for posting.
I use this recipe all the time! I make a double batch of the dry ingredients to keep in a container and only use what I need by adding an egg and just enough milk. I don’t add oil or butter and they come out great!