My 4 year old daughter loves pancakes on Saturday mornings. It’s a ritual in our house. She likes to help mix the ingredients and then patiently waits while the first hot pancakes come off the griddle so she can add butter and syrup all by herself. She’s Ms. Independent these days, you know. Since we make pancakes so often I have tried many different recipes. So many pancakes come out super cakey and I like mine a little thinner. When I was younger and lived with my friend Kim she would make the best pancakes. She and her kids would butter up the pancakes sprinkle some powdered sugar over them then roll them up and eat them. That has been my favorite way to eat pancakes ever since. So the cakier the pancake, the more difficult it is to roll it up! So for this recipe I have noted some adjustments to make those cakey thick pancakes, if you like. This recipe is an adaptation of a Food Network kitchen recipe that was in a pull out booklet in a Food Network magazine.
My Basic Pancake Recipe
1 1/2 c. flour
1T. sugar (my regular recipe has 3T but we are adding so much sugar already)
1 1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 1/2 c. milk
2 tsp. vanilla
3T. melted butter
Mix first 4 ingredients. Then mix milk, eggs, and vanilla together. Then mix the milk mixture into the flour mixture and mix about 10 strokes. Then add butter and mix briefly just to combine. (over mixing the pancake batter will result in flat tough pancakes).
1. Heat a griddle or large pan over medium high heat.
2. Whisk together the flour, sugar, baking powder and salt. Set aside
3. In another bowl whisk together the milk, eggs and vanilla
4. Stir the milk mixture and melted butter into the flour mixture. Do not over mix you will end up with flat tough pancakes there will be lumps resist the urge to get them out.
5. Using a ladle pour pancake batter onto the griddle and allow to cook until the pancake is bubbly and drying around the edges. Flip and cook another minute or two.
6. Serve with butter, maple syrup, powdered sugar, whipped cream, preserves, jam, fresh fruit, or any of your favorite toppings.
Now to show off your own creative side and add combinations you like such as raspberry and chocolate, fresh fruit chunks, mashed banana and blueberries or any of my tested recipes below. Like cupcakes, pancakes are fairly easy to alter with your favorite flavors. Think oatmeal too! (that is another flexible breakfast item you can add flavor to with pretty healthy ingredients.
Pumpkin Pie Pancakes: Add ¼ cup of pumpkin puree, 1tsp cinnamon, 1/4 tsp ground ginger and a pinch of nutmeg. Decrease the milk to 1 1/4 cup.
Cinnamon Chocolate Pancakes: add 3T of your favorite unsweetened coco powder and a 1tsp of cinnamon to the flour. (****these are my favorite****)
Maple, Cinnamon and Pecan: 3T real maple syrup to the wet mixture and 1 tsp cinnamon to the flour, toss in some finely chopped pecans.
Lemon – Add lemon extract instead of vanilla and a 1tsp of lemon zest (the peel finely grated)