Posts tagged: breakfast

Perfect Pancakes

By , June 29, 2012 at 10:17 pm

I love these pancakes.  Thank you Fergusons for sharing this secret recipe!

Perfect Pancakes

1 cup of milk (skim milk works well for me)

2-3 Tbsp lemon juice

1 cup flower

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

little palm of salt

1 egg

2-3 Tbsp oil


Mix lemon juice with milk and let sit.  Combine the dry ingredients, then stir in egg, milk (which will be clumpy- mock buttermilk), and oil.  Cook on heated griddle. Mix the batter each time before pouring.

Good Old Fashioned Pancakes

By , January 1, 2011 at 9:36 pm

I have had a hard time finding a pancake recipe that I like.  After trying this one, it is a winner.  I found the secret is in nuking the milk in the microwave until it is warm, or at room temperature.  Apparently warm milk mixed in butter keeps the butter from congealing (as it does when you mix butter with cold milk).  Pretty cool.

Good Old Fashioned Pancakes

Recipe Yields 8 servings


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups warm milk (or room temperature)
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tablespoons butter, melted


  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from:

Farmer’s Casserole

By , October 22, 2008 at 5:34 pm

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Yield: 6 servings.

This won second place in the March/April 2007 Taste of Home Competition (or something like that). We think it is really yummy. I like it better actually with the refrigerated shredded hash browns instead of the frozen ones- I use the green package one that you find near the bacon/meat section in the grocery store. We also like to double the recipe because it gets eaten so quickly. Hope you like it.

March/April 2007, Taste of Home

Copyright 2004-2013 Dan & Carolyn Chan