Pancakes 101

This recipe although simple, is by far the one that has been most requested by family and friends. No boxed pancake mix in my house. Seriously, I never could understand the argument that says a boxed mix is easier than making pancakes from scratch. It literally takes minutes to assemble the ingredients. Chances are you already have everything you need in your pantry. 

Once you have a basic pancake recipe in your kitchen repertoire the possibilities are endless. Think of it as a blank canvas, ready to be embellished with your favorite fruit, berries or chocolate chips. When my kids were younger, they often campaigned for the addition of whipped cream. While I can't honestly say I never gave in to that request, I can say it didn't happen often. You be the judge. Add or subtract whatever gives you joy. 
Either way, I think a warm, fluffy pancake, fresh from the griddle with a pat of butter and cloaked in some good maple syrup, is a perfect way to start any day. 

Socially distant strawberry picking at a local farm.

Our morning bounty. Sweet and ready for breakfast!

Look in your pantry. Chances are you have everything you need.

Be sure not to over mix your batter. Some lumps are okay.

Once the edges set and bubbles appear, time to flip!

My people like a fresh pancake. I often only make a few at a time.
Batter can be stored in your refrigerator for up to a week. 

Pancakes 101

Ingredients:

1 1/4c all purpose flour*

2 tbsp sugar

2 tsp baking powder

3/4 tsp salt

1 1/3c milk (I like whole, but you can use low-fat or buttermilk**)

3 tbsp butter

1 egg-room temperature 

1/2 tsp vanilla

vegetable oil and butter for pan

sliced fruit, berries or chocolate chips (optional)

maple syrup and butter for serving

Directions:

1. Melt the butter. Set aside.

2. Whisk together flour, sugar, baking powder and salt in a large mixing bowl.

3. In another bowl, combine milk, melted butter, egg and vanilla.

4. Pour the wet ingredients into the dry and stir just until mixed.

5. Warm a griddle or non stick pan over medium heat and brush with oil.

I like to add a little bit of butter to the pan for flavor. But oil alone works fine too.

5. One your pan is hot, use a 1/3c measure to pour the batter into the pan. I know this sounds awfully specific, but trust me on this. After years of making pancakes, 1/3c is the perfect amount of batter for your average-sized pancake. At this time you can add sliced fruit or chocolate chips to the batter.

6. Cook for about 3 minutes or just until the batter begins to bubble and the edges look dry. Flip and cook for another minute or so. Move to a warm plate and repeat with remaining batter, adding more oil and butter as needed.

I like to keep my pancakes in a low oven (about 200 degrees) or in a warming drawer until ready to serve.

*You can use half all purpose flour and half whole wheat flour for a more wholesome pancake.

**The addition of buttermilk adds slightly different taste and texture, resulting in a lighter, fluffier pancake. The amount of sugar may need to be adjusted accordingly.