I’d get up on a Sunday morning craving some delicious homemade pancakes. I’d envision some buttery, fluffy and delicate pancakes dripping with butter and syrup oozing down the side of the stack and pooling on the plate. What would I end up with? Disappointment, to say the least. My scratch pancakes were always rubbery and tough. I was relegated to, sigh, mixes! To be honest, I wouldn’t mind using a mix if I could find one that actually resulted in a tasty pancake, but I never found one.
So my hunt continued… until I found this recipe. (This is another of my pre-blogging recipes and I don’t know exactly where I found it or how much I tweaked it. If this is your recipe let me know so I can give you credit!) The pancakes are slightly sweet with crispy edges and delicate insides. Complimented perfectly with softened butter and warmed real maple syrup.
yields approximately 9 - 5" pancakes
- 1 C AP Flour
- 1/4 C Sugar, granulated
- 1 t Baking Powder
- 1 t Baking Soda
- 1/4 t Salt
- 1 C Whole Milk
- 1/4 C Vegetable Oil
- 1 Egg
- In a bowl whisk together all dry ingredients
- In a glass measuring cup whisk together all liquid ingredients
- Combine the dry and liquid; let stand for a few minutes; pre-heat pan over a medium flame while batter rests
- Oil pan and ladle batter in; leave the pancake alone until the surface is covered in small bubbles; then gently flip
- Add fruit or jellies when the first side is almost cooked, just before flipping
You can use skim, 2% or whole milk. The higher the fat content of the milk the richer the pancakes will be. I’ve even used reconstituted powdered milk when I ran out of fresh milk. If you don’t like the idea of using oil you can use butter, but for best results it should be clarified butter.