Tuesday, March 5, 2013
Update: If you've tried these before and they didn't turn out well, there's a reason for that. I left off an ingredient. Baking powder! Without it they turn out really flat. My husband made them once off of this blog and I insisted he must have read the recipe wrong because they were just off. After checking it out this morning I realized the baking powder was missing. It's corrected now, so happy cooking!
I did a post about waffles a few days ago, so it follows that pancakes should make an appearance too. Again, these are done by scratch, but take just a few minutes. I double this recipe for my brood of 6, which gives us some left over.
If you have don't have a griddle or griddle pan, I highly recommend this double burner reversible griddle. It makes making pancakes super fast.
I'm including some variations at the bottom as well.
1 c. flour
3/4 c. milk (I usually add about another 2 Tbsp)
1 Tbsp. brown sugar
1 Tbsp. (level) baking powder
2 Tbsp. vegetable oil
1/4 tsp. salt
cooking spray or butter
2. Beat egg with whisk; Add all other ingredients; Beat until smooth.
3. Pour 1/4 cup batter onto griddle or pan; Cook until top is bubbly and edges are dry, then turn and cook till edges are cooked.
Variation 1: Buttermilk
This is my favorite way to eat them, but I don't always keep buttermilk on hand.
Substitute 1 c. buttermilk for the 3/4 milk.
Decrease baking powder to 1 tsp.
Add 1/2 tsp baking soda.
Variation 2: Add-ins
Add in 1/2 cup mashed or chopped bannana, apple, berries or chocolate chips.
Variation 3: Pumpkin Pie Pancakes
Using the above recipe (or a mix, if you are so inclined) add about 1/2 c.canned pumpkin (I use about 1/2 a can when I double the above recipe) and 1/4-1/2 tsp. pumpkin pie spice according to taste. Serve with chopped nuts and whipped cream--trust me!
source: Betty Crocker's Cookbook