Fall

PANCAKE CAKE PARTY

July 19, 2013
Author Notes

A way to liven up a birthday breakfast or just your pancake breakfast. —Julia Lee Tambor

  • Serves 6
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup water
  • 2 tablespoons unsalted butter, melted or vegetable oil
  • 1 egg
  • 1 tablespoon vegetable oil
In This Recipe
Directions
  1. In a small bowl, whisk together the dry ingredients, flour, sugar, baking powder, and salt; set aside.
  2. In a large bowl, whisk together milk, water butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened. Don't worry if it's a little lumpy.
  3. Heat a large skillet over medium heat and moisten with oil; carefully rub skillet with oiled paper towel.
  4. Using a ladle, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  6. Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)
  7. Serve warm, with desired toppings.

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