However, I haven’t made the plain, old, classic, fluffy pancakes in a long time…plain & simple.
Sometimes, we want those old comfy classics to soothe our culinary souls.
Here is that recipe…just for you from me!
Photo right: Whoops…by the time I realized I hadn’t yet taken a photo of the pancakes, they were almost gone! LOL
Type: Breakfast Recipe
Serve With: Soft Butter & Warm Maple Syrup
Prep Time: 4 minutes
Cook Time: 5-8 mins
Yield: 8 large pancakes
- 1 cup flour
- 2 tsp baking powder
- 1 dash salt
- 1 egg
- 3/4 cup milk
- 1/4 cup water – or lukewarm tea
- 1 tsp vanilla extract
- butter – for frying pan
- Preheat large frying pan on medium low heat with 1 tbsp butter.
- Sift dry ingredients into a medium sized mixing bowl.
- Combine wet ingredients in a medium sized mixing bowl, starting first with the eggs to ensure no shells have fallen into the bowl.
- Pour half of the wet mixture into the dry ingredient bowl and mix until evenly combined.
- Pour second half of the wet mixture into the dry ingredient bowl and mix until just evenly combined. Lumps are welcome, in fact. Don’t over-mix the batter. Believe it or not, control freaks out there, the lumps actually add a nicer texture, and more fluffy pancake. Try it!
- Using your 1/4 cup measuring cup you used to measure out your water (or lukewarm tea), scoop pancake batter into 3 different positions in your frying pan like the points of a triangle, ensuring that your pancake has room to spread towards the edges.
- Allow to get to golden brown on underside, approximately 2-3 minutes, and you will look for bubbles rising to the top of the pancake batter in the pan. That’s how you’ll know when to turn over the pancake.
- Continue to get to golden brown on other side, approximately 1-2 minutes.
- Remove from pan and serve with soft butter and warm maple syrup.
What could be better for breakfast than a plate of hot pancakes like these?
I hope you enjoy this American Food Recipe on Cooking with Kimberly. Until next time…
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