Prep 5m Cook 20m Additional - Ready In 25m
Servings 18 medium-sized pancakes Calories 241

This is a fourth generation family-favorite recipe for delicious yet simple pancakes that my husband’s great grandpa Mackinaw Johnson used to make for the hired hands on his homestead in Montana. Guests from all over the world now enjoy it daily at our dude ranch.

Recipe Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar, or more to taste
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 3 cups milk, or as needed

Cooking Directions

  1. 1 Mix flour, sugar, baking powder, and salt together in a bowl. Add oil and eggs; pour in milk to moisten to desired consistency. Batter may be slightly lumpy.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook in batches until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 241
  • Carbohydrate 28.1 g
  • Cholesterol 47.8 mg
  • Fat 11.1 g
  • Fiber 0.8 g
  • Protein 7 g
  • Saturated Fat 2.5 g
  • Sodium 416.2 mg
  • Sugar 6.7 g

Reviews

  1. I added rum extract, cinnamon, ripe banana, and brown sugar instead of white sugar. Wow! Incredible
  2. This recipe is extremely runny. I had to add much flour and baking powder to try to salvage it. I added vanilla extract, which helped with flavor. These turned out more like crepes, so my husband put apple butter on them, which was quite tasty. Don't expect fluffy pancakes, however.
  3. 6.4.20 Mixed up exactly as written, and it was REALLY runny. Did a test pancake, it had no rise at all, so I added more flour and a little more baking powder. Texture was not at all what I’m used to with pancakes, they tasted OK, but doubtful I’ll make again.
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