Favorite Saturday Pancakes



Saturday morning pancake recipe

My kids would eat pancakes 7 days a week if I were able to keep up with them.  In fact, while making pancakes this morning, Mr. 2-year-old’s patience was stretched to its limit and he scarfed down three pancakes while I was cooking them, then ate two more with the family.

What is my secret?  I use a tried and true recipe from The Joy of Cooking — that is all.  It is such an easy recipe and works every time!  Sometimes I replace the milk with buttermilk.  It makes a super fluffy cake, but the milk version works just fine.  If I have almond extract on hand, I add about 1/2 tsp of that, too.  I love that almond flavor in sweet breads, pancakes, and french toast.  Other than those two substitutions, this recipe is pretty much the same as the version in the cookbook — my “go to” guide for basic recipes that are guaranteed to turn out right.

Saturday morning pancake recipe

What you need to make your family these delicious pancakes, too:

1 1/2 Cups of milk (or buttermilk if you have it)

1 tsp of good vanilla

1/2 tsp of almond extract

2 eggs

3 Tbs of melted butter (plus more for your skillet)

1 1/2 Cups of all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3 Tbs of sugar

Procedure:

Saturday morning pancake recipeMix your dry ingredients together in a medium bowl.  In a separate bowl, mix your milk, eggs, and vanilla/almond extracts together, making sure the eggs are beaten.  Add your wet ingredients to the dry ingredients and mix just until incorporated (it will be lumpy).  Add your melted butter and mix a bit more.  Let your batter sit for a few minutes while you prep your skillet.

Heat your skillet over medium/medium high heat and melt 1 Tbs of butter.  Once butter is starting to become golden, ladle or spoon your batter into the skillet.  Watch your cakes for bubbles.  Once they have a lot of bubbles, flip them with a spatula and cook a minute or two more before removing.

Lather, rinse, and repeat until all your batter is gone.

I like to serve these with a smear of homemade raspberry jam instead of maple syrup, but if you are a maple syrup fan — go for it!  My kids like these hot off the griddle without any added sweeteners.

Hope you give ’em a try for a nice weekend breakfast!

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