Poohanpiglet Pancakes

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30 minutes 16 small pancakes Print RecipeEmail Recipe


1cupall-purpose flour
1teaspoonbaking soda
1cupsour cream (or milk, or 1/2 cup of each)
2 eggs
2tablespoonshortening (or butter or margarine)


Rub your pancake griddle or frying pan with the cut half of a turnip, or, if you use butter to grease pan, use half butter and half shortening or margarine.

Sift together into a bowl the flour, baking soda, salt, and sugar. Melt the butter and set aside to cool. Stir into the dry mixture the sour cream or milk, or the mixture of sour cream and milk, beaten with the eggs. Add the melted butter. Add drained blueberries. Gently mix by hand until smooth.

If you like small thin pancakes, add a very little more milk or water.

Pour 1 T. of the batter onto the hot griddle as a test pancake to see if the griddle is the right heat. Bubbles should appear in less than a minute. when the pancake bubbles all over, flip it and brown the underside. Peek under it by lifting one edge of the pancake with a spatula to see if it is brown. Adjust the heat under the griddle, so that the pancakes come out golden.

Serve with with any honey sauce, honey butter, plain honey, or syrup.

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