Pancakes

Nothing like some good ol’ homemade pancakes for breakfast. My picky lil man ‘does not mind’ them LOL and hubby loves pancakes, but only wants to have them once in a while. I, on the other hand, can have pancakes as often as possible but it wouldn’t take long until it showed in all the wrong places – if you know what I mean (wink-wink). So we’ve I’ve settled for at the most, once weekly, preferably on the weekends when everyone is home to have breakfast together.

My pancake making process is not the best one. The pan I use is not big enough to hold more than two. Sometimes I even make one at a time because I don’t want to crowd them. Nothing more annoying than having a batch of cold pancakes when you’re finally ready to sit and enjoy your breakfast. So to keep them warm, I stick them in the oven at the lowest heat setting and cover with foil paper.

You can also freeze pancakes for those days when you don’t feel like mixing up the batter. Something I have not yet done but the Pioneer Woman has here. She also shows us how to reheat them as well.

I also make a pancake mix which I put together by just mixing up a large quantity of the dry ingredients. The next time I need to make pancakes, all I need is to put together the wet ingredients, add the pancake mix and voila. Saves me a little bit of time and a couple of dirty dishes.

I quadruple the quantities in my basic recipe and store in an airtight container.

• 6 cups all-purpose flour
• 4 tbsp. baking powder
• 2 tsp. salt
• ¾ cup sugar

Here’s my recipe for crispy on the outside and fluffy on the inside pancakes:

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Pancakes

Ingredients

• 1 ½ cups all-purpose flour
• 3 tsp. baking powder
• ½ tsp salt
• 3 tbsp. sugar
• 3 tbsp. unsalted butter, melted
• 3 eggs at room temp.
• 1 ¼ cup milk
• Butter to grease pan

Instructions

1. Whisk all the dry ingredients together in one bowl and set aside.
2. Whisk the eggs, milk and and melted butter in another.
3. Add the dry ingredients to the wet and mix to make a thick but pourable mixture. Do not overmix. It’s ok if the mixture has little lumps.
4. Grease a pan with a little butter. Heat the pan on medium low heat.
5. When the pan is hot enough, but not too hot to burn the pancakes, use a ¼ cup measuring cup to pour the pancake batter. Do not overcrowd the pancakes.
6. After about 2-3 minutes when the surface of the pancake his covered by a bunch of bubbles and the bottom edges of the pancakes begin to brown, flip it over.
7. Doesn’t take long before the pancake is cooked through after you flip it over.
8. Serve with maple syrup, butter, jam, fresh fruit or whatever you like.

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