Preparation info
  • 12 to 14

    four inch pancakes
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


  • 2 eggs (or 3, for richer pancakes)
  • cups milk


  1. In a mixing bowl, beat the eggs with a whisk until they are well mixed, then whisk in the milk and the melted butter.
  2. Add the mix and stir the batter with a fork or the whisk just until the dry ingredients are moistened—it will be a little lumpy. (The pancakes will be better if you don’t stir the batter until it is smooth.)
  3. Bake the pancakes on a hot