Coco’s Pancakes

iStock_000001560440XSmallThis recipe is adapted from the standard Better Homes and Garden Cookbook that I was given for a wedding gift in 1967.  I altered the ingredient proportions to make the recipe a “no brainer” for breakfast chefs at my restaurant in Tonga.

The secret to making these lofty pancakes is in the whisking – don’t over beat the batter!  The batter should be a bit lumpy and then let it rest while the griddle heats up.  You can also use a non-stick skillet to bake these cakes.  Pancakes should be light and fluffy, and uniformly golden brown on both sides.  There’s only 2 tsp of sugar in this recipe because you’re going to serve them with sweet syrup or fruit.  At Coco’s, we baked them with sliced bananas, apples and of-course blueberries.   Although we paid $8 for 1/3 cup of imported blueberries, blueberry pancakes were still profitable and a good seller.   We served them with a variety of tropical fruit syrups or with fruit coulis, fresh sliced fruit and whipped cream.  


  • 2 cups flour
  • 2 Tbsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 cup water
  • 2 Tbsp oil
  • 2 eggs


  1. In a bowl, stir together flour, baking powder, sugar, and salt.
  2. In a bowl, whisk together milk, water, oil, and eggs.
  3. Pour wet mix into dry mix.  Whisk to just moisten dry ingredients. 
  4. Preheat griddle, brush with oil.
  5. When griddle is hot, wipe off excess oil with paper towels.
  6. Pour batter onto griddle and cook until a few bubbles pop and the edges look dry.  Flip and continue cooking until done.  Lightly press tops, if they spring back, they’re done.

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One Response to “Coco’s Pancakes”

  1. Sarah E. Ludwig Says:

    I love pancakes and this recipe looks delicious! I’ll have to give it a try.

    I’ll be checking back!

    Your fellow blogathon-er,

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