"Should we make pancakes this morning? Oh wait, we can't - we don't have any mix left."
I heard this quite a few times growing up (I'm not sure if my parents were serious or if this was their way to keep me from eating too many sweet things for breakfast) and I went into college with the mindset that you can't make pancakes without a pre-made mix. Thankfully I left college smarter than I entered it in many aspects! Pancakes are great for hangovers, by the way...
This is a simple, straight forward recipe that makes fluffy pancakes that are still hefty enough to support additional flavorings. I just discovered a love for butterscotch chips in my pancakes and I may never look back. But whether you add in chocolate chips or blueberries or whatever, these pancakes will hold up to your breakfast imagination!
Servings: Makes 8 medium size pancakes
Prep Time: 5 min
Total Time: 20 min
INGREDIENTS:
1 1/2 cup flour
3 tsp baking powder
Pinch of salt
1 Tbsp sugar
1 1/4 cup milk
1 egg
3 Tbsp butter, melted
DIRECTIONS:
Combine all ingredients until smooth. If you want to add any extra flavoring or components like fruit or chocolate chips, fold those in at this time.
Heat a griddle or frying pan over medium heat. Spray some cooking oil or melt a half tablespoon of butter in the pan/griddle. Pour or scoop about 1/4 cup of the batter onto the hot pan/griddle.
Flip the pancake when the bubbles that have formed in the batter have popped (for me and my stove, it's about 3 minutes per side).
Serve hot with syrup and butter!
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