Any good ol’ fashioned recipes?

go to cracker barrle…

You have to try this! Its unbelievable!
Follow the directions for pancakes on the “Bisquick” box..DO NOT USE THE MILK THEY CALL FOR.
In the milks place use club soda, yes club soda!
You will have the lightest pancakes ever!
They almost float off the griddle…The co2 in the soda is the trick..I also use a strawberry soda sometimes…
Good Luck

Baking soda is not mentioned on your list and I am not sure if you can make the regular old pancakes from scratch without it…but if you do have baking soda and forgot to list it then this is a good old fashioned best of the best pancake recipe, sometimes I add chocolate chips to these but they are perfect on there own with some syrup!

2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt

Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir in the flour.
Let sit at least 10 minutes while heating the pan.
These will be high, but light and fluffy –

If you really don’t have baking power then i also reccomend these very simple pancakes…they are called British Pancakes and they are also very good espesially once you put some sugar or syrup on them! The recipe also gives directions to add some lemon juice once they are done as a flavoring.

110 g plain flour, sifted
1 pinch salt
2 eggs
200 ml milk, mixed with
75 ml water
50 g butter
Sift the flour and salt into a mixing bowl.
Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
The batter should be like thin cream when you are done.
Now melt the butter in your frying pan.
Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
Heat up the pan over a high heat, then turn the heat down to medium.
Spoon the batter into the pan, using just less than 1/4 cup for a 10″ pan.
You don’t want them too big or they will be hard to flip.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
It will only take a few seconds to cook.
When it is golden brown underneath, flip to the other side and cook for a few more seconds.
Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.