Everyone needs a good go-to pancake recipe. This is mine.
And, just to clarify, these are not British crepe-pancakes. These are fluffy American pancakes. Okay.
Basic Pancakes
Ingredients:
1 1/2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/2 stick (56 g) melted butter
2 eggs
A dash of vanilla
Directions:
Heat a pan to medium heat. It's ready when a drop of water beads up and dances around the pan like crazy. Perfect.
Whisk dry ingredients together in a medium bowl.
Whisk remaining ingredients together in a smaller bowl. It helps if you use milk that's at room temperature, since colder milk will often make the butter start to solidify again. And that's a mess.
Add the wet ingredients to the dry ingredients, and mix until just combined. Then add whatever you like! The best thing about pancakes is that they're really versatile. I almost always use pecans in mine (they're accents, not interruptions, Alexis), but you can add pretty much anything. I'd recommend strawberries and butterscotch chips, if you're feeling fancy.
The batter will be thick. If you prefer more pourable batter (or you want to get more pancakes out of the mix), you can add a bit more milk to thin it out.
Add a little grease to your pan -- either butter or cooking spray. Then spoon the batter into the pan.
It's ready to flip once little bubbles form in the middle. It'll only take about half the time to cook as it did on the other side.
Serve hot, right out of the pan, to your loved ones. Preferably on a lazy Sunday morning.
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