Patsy'S Pancakes – a delicious recipe with flour, milk, eggs, salt, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix all ingredients in order. Go easy on the milk so it's not too runny. You can use a mixer, but I always just use a whisk. I also only really measure the flour and milk. The rest I pour into my hand to measure because I've been doing it so long.
2
Heat 2 pans to medium heat (it's important to use 2 pans because you can never cook them fast enough with one pan). Ladel batter into pan in amounts equal to the size pancake you desire. Let cook until bubbles begin to appear all over batter. Flip pancakes and continue to cook until both sides are nice and brown. Adjust heat if they come out too dark or too light.
3
Serve with butter and syrup.
4
(for Waffles, it's sometimes nice to have melted butter and powdered sugar instead of syrup)
635
kcal
Calories
39
g
Fat
54
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups flour, 2 cups milk, 2 eggs, 1 tsp salt, and more.
Yes, Patsy'S Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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