Saturday Morning Panny Cakes Recipe

Name: Saturday Morning Panny Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 3 cups milk; 1/2 cup oil; 3 cups white flour; 1 cup whole wheat flour; 1/2 cup white sugar; 3 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; chocolate chips

Servings: persons

1
Preheat electric griddle to just under 350 degrees.
2
In a large mixing bowl, combine all ingredients in order given.
3
Lightly grease the hot pan with butter or Crisco.
4
Dip batter out with a metal 1/4-cup measure and pour into pan.
5
Sprinkle with about 9 chocolate chips.
6
Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
7
Remove to serving platter and continue with next batch.
8
Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
9
Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.

1050

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggs, 3 cups milk, 1/2 cup oil, 3 cups white flour, and more.

Yes, Saturday Morning Panny Cakes falls under the Baking & Desserts 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.

Saturday Morning Panny Cakes

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