Pancakes – Randy’s

Makes 6-8 Pancakes

Mom’s recipe was good but I had trouble with the mixture sticking to the griddle and I think I had increased the baking powder too much somewhere along the way.  The ratio was double the normal 1 to 2 teaspoons per cup of flour (see the Food Trivia post).  I also had a hard time creating light brown pancakes that weren’t doughy inside.  This recipe starts on the stove top and ends in the oven.


Dry Ingredients
  • 1 cup of general purpose flour (173 grams)
  • 2 tsp baking powder (10 grams)
  • 1 tbsp sugar (15 grams)
  • 1 tsp salt (6 grams)
Liquid Ingredients
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil
  • 1/4 teaspoon vanilla extract


  1. Pre-heat the oven to 350 degrees.
  2. Lightly grease a large cookie sheet.
  3. Whisk the dry ingredients together in a mixing bowl.
  4. Mix the liquid ingredients in a 4 cup measuring cup.
  5. Whisk liquid ingredients into the dry ingredients.
  6. Transfer to the batter to the measuring cup to make it easier to pour.
  7. Cook on a griddle over medium heat until bubbles form and pop near the center (2-3 minutes).
  8. Turn and brown other side for 15 seconds.
  9. Transfer the browned pancake to the cookie sheet.
  10. Finish browning the rest of the pancakes.
  11. Place a pat of butter on top of each pancake.
  12. Place the cookie sheet in the oven and cook for 10 minutes.
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