Pancake house pancakes originated far away from a pancake house. In Neolithic times, our ancestors combined ground wheat with birds eggs and goats milk. They could pour the resulting batter on a hot rock to cook it, and enjoy a tasty cake. Of course, as more refined methods surfaced, the modern pancake slowly surfaced.
Yields 8 servings
Serves 2 Pancakes
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 cups Flour
- 5 tsp Baking Powder
- 1 tsp Salt
- 3 tsp Sugar
- 2 Eggs
- 2 cups Milk
- 1/3 cups Melted Butter
- You can either use a sifter to mix the dry ingredients together like a professional cook, or you can be like me and whisk them together in a bowl. Either way works, I just like whisking ?
- In a separate bowl, combine the milk, butter and eggs and beat them until they completely blend together. It makes a pretty shade of yellow.
- Pour the wet stuff over the dry stuff and use a spatula to make sure you get EVERYTHING mixed together into a syrupy consistency.
- Heat the griddle to about 350 ºF (175 ºC), and let it heat ALL the way! If you don't the pancakes will be gooey in the middle, and not in a good way.
- Gently pour about a fourth a cup of mixture onto the griddle in little puddles. I get anywhere from six to eight, depending on how hot the griddle is.
- As soon as you see tiny bubbles on the cooking batter, use a spatula to flip them.
- As soon as the pancakes stop steaming so much, they're done! Put them on a plate with your favorite toppings and enjoy!
My Pancake House Pancakes
You can, and many pancake houses do, purchase ready to pour batter, or premixed powders. However, nothing quite beats hand mixed ingredients. Growing up, I used to watch my mom pour wheat into a grinder to make flour; then she sifted the ingredients together with care. She would hand mix everything and pour it straight from the bowl onto the griddle. Despite their name, I strongly doubt my mom’s pancakes will ever see the inside of a diner.
Do you have any memories of cooking? I’d love to hear about them!