This recipe could easily make 24+ pancakes at 1/4 cup size, but it all depends on what size you make ‘em. I generally make ‘em rather large, since I tend to cook for myself as well as my crew. In the initial creation of this recipe, I turned out 16 pancakes (four at 1 cup size, the rest at 1/2 cup size). I suggest you halve this for a family of four; this easily feeds our ship’s crew!
If you do halve it, use 1 chicken egg. Substitute the 1 duck egg for 2 chicken eggs, if you do not have access to duck eggs.
- 3.5 cups all-purpose flour
- 7 teaspoons baking powder
- 2 teaspoons salt
- 2.5 cups milk
- 1 duck egg
- 3 tablespoons melted butter
- In a large bowl, sift together the baking powder, flour, salt and sugar.
- Make a well in the center and pour in the melted butter, milk, and egg.
- Mix until smooth.
- Heat lightly oiled frying pan or griddle over medium high (or whichever you know to be best for your range).
- Pour or scoop batter onto heated surface, using your preferred measuring size for each pancake.
- Cook to your preferred stage and serve hot and with your desired toppings and drink.
Note: This is still a work in progress, as you can probably tell by the ingredients. This is such a large batch because I wanted to use a duck egg instead of chicken eggs, and all the recipes I know use a single chicken egg.