Gary’s Pioneer Pancakes

Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

Gary's Pioneer Pancakes
Recipe type: Breakfast
  • 1½ c. cake flour
  • 1 tbsp cake flour, reserved
  • 1½ c. evaporated milk
  • 1 lemon
  • 1 large egg
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • butter
  • maple syrup
  1. Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.


Photo Courtesy of Dvortygirl on Flickr

Cappuccino Pikelets (Pancakes) with Kahlua Cream

Submitted by Ruth


1 tbsp instant coffee powder ¼ ground cinnamon
2 c. self-raising flour ¼ c. soft brown sugar
2 eggs 1 c. milk


  1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
  2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
  3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
  4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
  5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.

Banana Pancakes

Submitted by Trish
Serves 12


1 c. flour 1 tsp sugar
2 tsp baking powder ¼ tsp salt
1 egg, beaten 1 c. milk
1 tsp vegetable oil 2 ripe bananas, mashed


  1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximately ¼ c. for each pancake. 
  4. Cook until pancakes are golden brown on both sides. Serve hot.