I love making pancakes. I feel there is something satisfying about batter cooking on a hot pan—my mouth is watering just thinking about it. The fluffiness of the pancakes allows them to soak up any syrup poured over them. Each bite is like eating a cloud soaked in syrup. Delicious.
This pancake recipe uses simple, common household ingredients. I find that a lot of people use box mix, pre-prepared pancake mix, to make pancakes when they already have the ingredients to make fresh pancakes. All it takes to make fresh pancakes is a good recipe.
If you want fresh pancakes in the morning, but are short on time, simply make the batter the night before and refrigerate it. That way, you will have the batter ready in the morning and all you have to do is cook it.
- 1 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups flour
- 3 tablespoons sugar
- 1 1/2 cups milk
- 2 eggs
- 3 tablespoons butter (optional)
- Combine salt, baking powder, flour, and sugar in a large bowl.
- In a smaller bowl, combine milk, eggs, and butter–if you’re using it.
- Slowly stir the liquid ingredients into the dry ingredients. Continue stirring until the flour mixture is just moistened.
- Heat a large nonstick pan over medium low heat. If you do not have a nonstick pan, melt a tablespoon of butter in the pan. Use a ladle or measuring cup to pour the batter onto the pan. Cook until the sides of the pancake batter begin to bubble, about 1-2 minutes. Flip and cook for another 1-2 minutes. Remove from pan and serve immediately.
Eat these pancakes either by themselves or with a side of fresh fruit, eggs, bacon, or whatever else.
Post by: Logan