Our family makes pancakes almost every week. We all love them. Brian and I spent many Saturdays when we were first married trying out various pancake recipes. The one I'm going to share is what we came up with as our favorite--they are thick and light and fluffy. Yum. My friends Ali and Missy were needing a recipe for these, so here you go, girls!
Pancakes
1 egg
1 cup flour
3 tsp baking powder
1/2 tsp salt
1 Tbs sugar
2 Tbs oil
3/4 cup milk
Put egg in mixing bowl and whisk for about 30 seconds. Add all the other ingredients and stir until smooth (best done with a whisk). For thinner pancakes, stir in an additional 1/4 cup of milk. Heat up a non-stick griddle. Its hot enough when you flick some water on it and the droplets "dance" around. Pour 1/4 cup batter or so per pancake. Let pancakes get good and bubbly and a little dry about the edges before flipping them to cook other side. Makes about 9 four-inch pancakes.
My guest post for Pancake and Waffle Syrup is full of recipes for syrups in the body of the post and the comments!
Variations:
Whole Wheat Pancakes: Substitute 1/2 cup whole wheat flour for 1/2 cup of the regular flour. Use brown sugar instead of white.
Banana Pancakes: Beat in 1 medium banana, cut into 1/4 inch pieces, and 1/4 tsp ground nutmeg
Oatmeal Pancakes: Substitute 1/4 cup quick-cooking oats and 1/2 cup whole wheat flour for the flour. Substitute honey for the sugar, if desired. (I have not tried this.)
Notes: I have to make a double recipe for my family, but we don't quite need all of it. This batter will keep pretty well for 24 hours in the fridge--just thin with milk and cook when you're ready to use the leftover--they don't get quite as fluffy the 2nd day, though.
Pancakes
1 egg
1 cup flour
3 tsp baking powder
1/2 tsp salt
1 Tbs sugar
2 Tbs oil
3/4 cup milk
Put egg in mixing bowl and whisk for about 30 seconds. Add all the other ingredients and stir until smooth (best done with a whisk). For thinner pancakes, stir in an additional 1/4 cup of milk. Heat up a non-stick griddle. Its hot enough when you flick some water on it and the droplets "dance" around. Pour 1/4 cup batter or so per pancake. Let pancakes get good and bubbly and a little dry about the edges before flipping them to cook other side. Makes about 9 four-inch pancakes.
My guest post for Pancake and Waffle Syrup is full of recipes for syrups in the body of the post and the comments!
Variations:
Whole Wheat Pancakes: Substitute 1/2 cup whole wheat flour for 1/2 cup of the regular flour. Use brown sugar instead of white.
Banana Pancakes: Beat in 1 medium banana, cut into 1/4 inch pieces, and 1/4 tsp ground nutmeg
Oatmeal Pancakes: Substitute 1/4 cup quick-cooking oats and 1/2 cup whole wheat flour for the flour. Substitute honey for the sugar, if desired. (I have not tried this.)
Notes: I have to make a double recipe for my family, but we don't quite need all of it. This batter will keep pretty well for 24 hours in the fridge--just thin with milk and cook when you're ready to use the leftover--they don't get quite as fluffy the 2nd day, though.
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