My pancakes from My Kitchen Year: 136 Recipes That Saved My Life (page 241) by Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh apricot jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 01, 2026

    Absolutely the best! Sweet, salty, crispy. Perfect with just a little pure maple syrup.

  • sosayi on December 31, 2022

    Lovely, buttery and crisp pancakes. Needed to add an extra splash of milk, as the batter was fairly thick. Would use WW pastry flour next time, or at least half WW regular flour, for a nuttier, more complex flavor.

  • julesamomof2 on April 20, 2020

    Very good pancakes. I always appreciate pancakes that don't require buttermilk, since I rarely have it on hand. My only issue is they were far too salty, but that's easy, I will just reduce the salt next time. Will definitely make these again.

  • Rutabaga on September 12, 2017

    Wow! These pancakes are really good. I used whole wheat pastry flour, and they were still incredibly light and tender. Maybe the whole stick of butter in the batter has something to do with this... I decided to try this because I wanted to make pancakes, but had no buttermilk or yogurt on hand. This is a great recipe to turn to at those times. For my family of four, I would also multiply the recipe by 1.5, or maybe double it if I wanted some leftovers. According to Reichl, the batter keeps well in the fridge for a couple of days.

  • joyous on December 27, 2016

    Wow. These were delicious but I'm sure that is because of the entire stick of butter. Her advice about serving immediately while they are crisp is true.

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