In a large bowl, sift together the dry ingredients. Slowly mix in the wet ingredients until smooth. Add a tsp of vanilla, almond, or other flavoring of your choice, as well as a 1/2 cup of chopped nuts of your choice.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot
Save any batter left over by placing it in a wide mouth mason jar and storing it in the fridge for up to a week.
Serving
Suggestions
Use this recipe with your favorite homemade syrup.
Originally Submitted
2/5/2009
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