Last couple of weekends ago, I work on different pancake recipes. Coming to the conclusion that one of my favorite meals of the day is definitely breakfast. Nothing beats waking up in the morning to the smell of pancakes made from scratch along with maple syrup.
I can say that I have an new found appreciation for pancakes. (Since I began making them from scratch) Ever since I could remember, I’ve had bisquick and Aunt jemima quick easy pancake mix. Those were the two I opted for. Not because they were easy, I just didn’t know any better.
Every so often, I decide to try a new recipe that I find online. Last week I google one from Allrecipes.com. The pancakes were so fluffy! Not bad, but the flavor wasn’t right. This week I opted for flavor.
This recipe did just that. Simple basic pancake recipe. Great to dress up with different fruits. (I prefer strawberries, blueberries. Don’t forget the powdered sugar!)
The recipe recommends not to over mix. Mix until just moist, a few small lumps are fine.
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
IN THIS STEP: How to Measure Flour
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Recipe can be found here.