This 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
- In a bowl, stir together flour, baking powder, sugar, and salt.
- In a bowl, whisk together milk, water, oil, and eggs.
- Pour wet mix into dry mix. Whisk to just moisten dry ingredients.
- Preheat griddle, brush with oil.
- When griddle is hot, wipe off excess oil with paper towels.
- 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.