Grandma's Light and Fluffy Pancakes
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1/4 cup vegetable oil or melted shortening
SPECIAL NOTE: YOU MAY NEED TO ADJUST THE AMOUNT OF MILK TO REACH DESIRED CONSISTANCY. A THINNER BATTER WILL PRODUCE THINNER PANCAKES.
In a mixing bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients (use a wooden spoon or spatula, not a mixer).
Pour batter from 1/4 cup measuring cup onto a medium-hot, lightly greased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. Makes 12 to 14 pancakes.
Serve hot with your favorite kinds of syrup and/or toppings. You may also stir in blueberries, chocolate chips or nuts to the batter before cooking.
Last Updated: Wed, Oct 12, 2016