Bed and Breakfast Pancakes

A standard Bed an Breakfast pancake here at the Evergreen Forest Resort, and recipe can be varied by adding whole-wheat flour, nuts, fruit or other ingredients. Remember that you can thin a batter which has become too thick while standing with extra milk. Refrigerate any leftover batter to use the next day. If using an electric griddle, skillet or waffle baker, preheat it following manufacturer's directions. I find for the griddle that I prefer to use, I preheat it to 175c or 350f. You can test by sprinkling a few drops of water on griddle, drops should sizzle.
Begin 30 minutes ahead

Yield: 12 - 4-inch pancakes
Calorie-wise: 123 calories each


1 ¼ cups all-purpose flour
3 tbsp sugar
1 ½ tsp baking powder
¾ tsp salt
1 large egg
1 1/3 (for thicker pancakes, use only 1 cup of milk)
3 tbsp oil


In large bowl, mix first 4 ingredients.
In small bowl, beat egg slightly; stir in milk and then the oil; add to flour mixture and stir just until flour is moistened. We typically add frozen blueberries  immediately after they're poured on the griddle. As with all pancakes, watch your cook time; the most common problems for us are:

  • Over-browning on the first flip. The griddle may be hotter than you think!
  • If you apply frozen fruit to the pancake-tops, remember they'll need a little more time to cook when you flip them.
  • Don't let frozen blueberries thaw out on your fingers; you'll have alien-blue hands!

Good Luck, and let us know how they turned out!