Recipe attribution: Adapted from Barlow’s Foods, “Traditional Pancake Recipe.” Method condensed and paraphrased by Black Cupboard. Not kitchen-tested by Black Cupboard. This adaptation has not been kitchen-tested by Black Cupboard.
What you’ll need.
Let’s make it.
- Combine the mix and milk. Stir in the melted butter and egg until incorporated.
- Lightly grease a skillet and heat over medium. Add batter in ¼-cup portions, leaving room between pancakes.
- When bubbles appear and the underside has browned, flip. Cook the second side until golden and the center is set. Repeat with the remaining batter.
From the maker’s kitchen
This concise adaptation keeps the ingredient quantities in Barlow’s published recipe. Timing is an editorial estimate. Contains milk, egg and wheat; check the current mix label.
Make it your morning
Serve with butter and, if you like, a little syrup. The styled image shows this optional serving suggestion; syrup is not required for the pancake batter.
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Sources & attribution
Barlow’s Foods: Traditional Pancake Recipe
Independent editorial draft. No paid placement or affiliate relationship is represented.