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cooking // whiskful thinking

sm00bs in family_recipes

Pancakes

I know this is so basic, but tomorrow is National Pancake Day in America (not to be confused with National Pancake Week, which occurs during the month of February), and we plan to celebrate this weekend with a fresh batch of pancakes. We haven't decided what we'll be putting in them just yet, though.

This is, without a doubt, the best pancake recipe I have ever used. I tend to use Bisquick in a pinch, but honestly, this recipe is no harder to make and the results are far superior.

2 eggs
2 cups flour (all purpose or wheat)
1 1/2 cups milk
2 Tbs sugar (granulated or brown)
1/4 cup vegetable oil
2 Tbs baking powder
1/2 tsp salt

Mix eggs, milk, sugar, oil, and set aside. In another bowl, combine flour, baking powder, and salt. Stir to combine, but do not over beat. Heat griddle over medium heat or electric skillet to 375° F. Use about 1/4 cup of batter per pancake, flipping after about two minutes or until pancakes are puffy and dry around the edges. Cook about two minutes more or until edges are a golden brown.

Notes:

  • We almost always add something to our pancakes, but plain old pancakes work great as well.

  • We always use real maple syrup, preferably Grade B as it has more flavor.

  • I always make a double batch and freeze pancakes between wax paper sheets for easy breakfasts. This recipe is the amount for a double batch (should yield roughly 18 pancakes).

  • Sophie loves to help with the mixing part. I let her mix the wet portion and I let her mix the dry portion, but she's limited on stirs once they're together. Over beating this recipe will result in tough pancakes, and no one wants a hockey puck for breakfast.


Additions:

  • 1 cup fresh or frozen blueberries

  • 1 cup fresh or frozen raspberries

  • 1 cup fresh or frozen blackberries

  • 1 cup fresh or frozen strawberries

  • 2 - 3 whole fresh or frozen bananas, mashed

  • 1 cup fresh or frozen cherries with a little almond extract

  • 1/2 cup pumpkin puree (or pumpkin butter, but omit some of the sugar then)

  • 1/2 cup applesauce with a little cinnamon

  • Cinnamon and vanilla extract

  • 1 cup fresh or frozen peaches, cut into smaller pieces with a little nutmeg


You might want to thaw and drain frozen fruits prior to putting them into pancakes for prettier presentation. Definitely save the juices for fruit compote if making one.

Toppings:

  • maple syrup

  • maple butter

  • whipped cream (try flavored whipped cream for something different)

  • powdered sugar

  • fruit compote


What I love most about pancakes is they're so versatile and easy to make. You can put nearly anything in them you want and they'll probably come out tasting okay. I know what I listed here is all on the sweet side, but savory pancakes are good, too. I seriously love potato pancakes, myself. I always add chives or green onions, and then serve it with sour cream (sometimes bacon and cheddar cheese as well, for that whole baked potato theme).
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