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Sweet Mama's Morning Cakes

Source of Recipe

unknown


List of Ingredients

1 1/2 cups flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons oil


Recipe

These pancakes are firm enough to hold like toast and young eaters who don't want to use forks and knives can make pancake rollups. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, stir together the eggs, milk, and oil. Pour the egg mixture into the flour mixture and mix until smooth. Set aside.

Coat an electric skillet or griddle with cooking spray and preheat to 350ºF for 5 minutes. (This is a lower temperature than conventional pancakes use.) Working in batches, pour 1/4 cup batter onto the hot griddle for each cake. Cook until the top is bubbly and the cake is dry around the edges. Flip over and cook until golden on the second side. Serve the cakes warm or at room temperature with the Toasted Pecan Honey Butter.

TOASTED PECAN HONEY BUTTER: Preheat oven to 350ºF. Spread 1/3 cup pecans in a pan, and bake until lightly toasted, 5 to 8 minutes. Let cool and chop finely. In a bowl, beat together 1/2 cup (1 stick) unsalted butter and 1/4 cup honey until combined. Stir in the pecans. Serve at room temperature.