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Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.

Source: Everyday Food, May 2005
Total Time Prep Servings



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How would you rate this recipe?
  • Cahvmd
    19 APR, 2015
    These are delicious!I modify it by using a blend of whole wheat and oat flour and plant milks instead of milk. And I add whatever chopped nuts we have on hand. My one problem, which occurred even before I modified it, is that the pancakes stick to my stainless steel pan despite making it adequately hot first. They stick so badly that I end up with scrambled pancakes most of the time. I don't have this problem with any other pancake I make so I know it is peculiar to this recipe. Any suggestions?
    • karenjaffe
      1 APR, 2018
      I'm quite pleased with how these turned out! I followed the recipe exactly and used a non-stick pan without any issues. I like making them large and on the thinner side (crepe style) and filling them with Greek yogurt and jam. And I use "no salt added" cottage cheese.
    • cathiesarn6602131
      20 MAR, 2017
      My mother in law kept a salt bag (salt wrapped with cotton) that she would rub on her cast iron pan every time before heating it and things didn't stick
      20 MAR, 2017
      I used my old Teflon pan, no problem turning them over, they turned out fine.

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