But these pancakes are so quick and easy to
make, you can whip them up everyday.
I don’t even need to look at the recipe.
One bowl, a one cup measure, 1 T measure
and 1 t measure are all I need.
Mix the dry ingredients.
Use the same measuring cup to
whisk an egg.
Make a well in the dry ingredients and
add the egg.
Next measure out the 1 C milk.
I like to use whole milk. We drink skim, but
I keep whole milk in the house for a few things;
pancakes, mashed potatoes, scalloped potatoes,
sauces, and baking.
Add that to the well. Whisk to just blend.
Do not over-mix. A few lumps are fine.
Add the 2 T oil.
Flip when the bubbles burst on top and
the underside is golden. Use the edge of
your spatula to check for color. This takes
about 1 minute. Cook on the other side
another minute. Adjust heat if needed.
They need to cook quickly to keep them
tender, fluffy, and not dry.
A few good tips.
1. Tape the recipe inside your kitchen
cupboard so anyone that’s up first in
the morning can make them.
3. Make sure your baking powder has not expired.
Old baking powder, no-good.
4. Don’t over-mix the batter.
5. Preheated pan. Medium-high is good.
You want the pancakes to cook quickly,
6. Keep the plates in a warm oven and add
the pancakes as you make more.
Cold plates, no-good.
7. Serve on warm plates with
lots of Butter and syrup, and
great coffee, all good!
You’ll have these on the table faster than
you can get in the car and drive to your
Create a well in the middle.
Use the 1 C measure to whisk the egg, add it
to the well. measure 1 C milk, add to the well.
Gently whisk together. Stir just until combined.
That’s the key to tender pancakes.
measure of batter onto hot grill. Cook about 1-2
minutes until bubbles burst on top and edges are
slightly set. Check underneath to see if it’s golden;
then flip and cook until golden, about 1 minute
on the other side. Remove to a plate in a warm
170º oven while you make the rest of the.
Makes 12, 4″pancakes. Serve on heated plates
with butter and maple syrup. Serves 3-4
tip: freeze separately on a cookie sheet then
put in a ziplock freezer bag. Then you can
remove as many as you want and micro or bake.
apple pancakes: add 1 peeled and chopped apple
and ¼ t cinnamon.
blueberry pancakes: sprinkle the top with
blueberries before flipping
chocolate chip pancakes: sprinkle the top with
chocolate chips before flipping.
buttermilk: use 1 C buttermilk in place of whole
milk and add ½ t baking soda
Click on the links below for a few of
my other favorite pancakes
10 Tips For Fluffy Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes
3-Ingredient High Protein Pancakes
Swedish Pancakes (Breakfast Crepes)
Crepes with Mini Chocolate Chips and Raspberries
Cinnamon Roll Crepes
MAY DAY’s Oven-Puffed Pancakes
Baked Apple Pancakes