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  • 2 cups sifted Swans Down Cake Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup milk
  • 1 large egg, slightly beaten
  • 1/4 cup melted butter, cooled (or vegetable oil), plus extra for griddle
  • Butter, for serving
  • Maple syrup, for serving

SIFT together flour, baking powder, salt and sugar.

WHISK together milk, egg and melted butter in a separate, medium-size bowl.

ADD flour mixture to milk mixture and whisk until just combined.

COOK pancakes on a preheated, greased griddle until golden brown on both sides.

SERVE hot, topped with a pat of butter and maple syrup.

  • Debora Mulling says:

    Excellent. Pancakes were light and fluffy. This is my new go to recipe for pancakes.

  • francypie says:

    very confusing recipe! what do you do with the sugar? I think there is an error in the process, and what is liquid shortening????

  • Cynthia Martis says:

    These pancakes are wonderful! I just sifted together the sugar with the dry ingredients. I also used half melted butter and half vegetable oil for the liquid shortening. Thank you!

  • Norma Johnson says:

    The recipe should have be re-read before putting before the public. It left out the sugar. Liquid was confusing. ….. I never did get the liquid figured out….

    • Swans Down says:

      Hi Norma, we’ve updated the recipe a bit to clarify things. Thanks for letting us know your experience, and we hope this helps!

  • june Ledell says:

    Great recipe!! Best Pancakes ever using cake flour!!!

  • CW says:

    For those that are confused, liquid shortening is vegetable oil, canola oil, etc. It’s pourable like a liquid. As for the sugar, the recipe states “add dry ingredients.” Sugar is a dry ingredient.

  • PortlandLisa says:

    I can sort out this recipe, but seriously, it should have been proofread before being posted on their website.

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