Go-To Pancakes

In my house, we love pancakes. Well, let me rephrase that. I love pancakes. My husband tolerates them [and sometimes is in the mood for them]. The cat just tries to steal them. That's how it goes.

I realized today that while I have six different pancake recipes on my blog, I haven't yet posted my go-to pancake recipe. This go-to pancake recipe was a conglomeration of several different recipes from the internet and cookbooks that I started making back in the summer of 2009 when Ben and I were first married. I wrote it down in my recipe journal next to the likes of other household classics like my crockpot chunky applesauce. It's the perfect tried and true pancake for any variety of mix-ins, and is great solo to allow toppings to shine. Sometimes to fancy it up, I'll add a little vanilla extract or cinnamon to the mix, but it's not necessary at all. These pancakes are a hit any way they're served because they bake up thin with nice crispy edges--everything a pancake should do, in my opinion. I hope you like them as much as we do!

Go-To Pancakes
printable version

Ingredients:

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• sprinkle of salt
• 1 tablespoon sugar
• 1 1/4 cup skim milk, at room temperature
  
• 1 egg, at room temperature
• 3 tablespoons butter, melted and cooled [can sub oil too]
• oil for cooking
• mix-ins if desired [chocolate chips, blueberries, sliced bananas, chopped apples, etc.]
  
• butter and syrup for serving
  

Directions:

Preheat skillet over medium heat.

In a medium size bowl, mix together flour, baking powder, salt, and sugar. Make a well in the center. Measure out milk in a measuring cup and then add egg. Beat gently with a fork. Add [cooled] butter and stir again. Pour liquid ingredients into well of dry ingredients, then stir gently to combine. Don't worry if batter is lumpy.

Pour batter onto hot skillet in 1/4 cup increments, topping with mix-ins as desired. Cook for a couple minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Keep warm on a dinner plate covered with an aluminum foil tent until all are prepared, then serve with butter and syrup.

Notes: My "syrup" in the photo is actually leftover raspberry sauce from my Lime Yogurt Cake. It is not 100% necessary to let milk and egg come to room temperature, but it yields better results. Recipe can be easily doubled with good results!

Time: 30 minutes [plus additional time to let milk and egg come to room temperature].

Yield: 12-14 pancakes.

Sarah began blogging at The Pajama Chef in order to chronicle her adventures in and love of cooking and baking. Sarah is currently a graduate student at Indiana University working towards a Master of Library Science and a Master of Arts in African Studies. Sarah's efforts in the kitchen would not be possible without the assistance of her husband, Ben, and his stellar dish-washing and sous-chef skills. Sarah and Ben were married in May 2009 and enjoy running, reading, involvement in a local church, and spoiling their kitty, Sheba.

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