It’s Saturday morning, 8:30. You’ve gone out to get the car washed and your hair cut. But it’s still too early to mow the lawn. And the family is waking up hungry. What do you do? Pancakes, that’s what!
Believe me, this takes about as much time as making toast, and is a lot more fun. Plus, you get the satisfaction of thinking to yourself, “Who needs pancake mix?” and you can tell everyone at work on Monday that you made pancakes from scratch.
“Who Needs Pancake Mix?” Pancakes
- 2 Eggs
- 2 C Flour
- 2 T Sugar
- 1 T Baking Powder
- 1 ½ t Salt
- 2 C Milk + a little
- 4 T Butter, melted in the microwave
Heat a nonstick griddle over medium-high heat.
Mix together the dry ingredients (flour, sugar, baking powder, salt) until they’re a uniform powder. Then pour in the melted butter, milk and crack the eggs into the mixture. Stir it all together so the yolks make the batter a bit yellowish. Stir until it’s just mixed but still a little lumpy. It should seem a bit thin – if it’s too thick add a few more splashes of milk.
Test to see if the griddle is hot enough by flicking some water onto it – the drops should sizzle and dance if it’s ready. It CAN get too hot, though, so check it after not too long.
Use a quarter-cup measuring cup or a ladle to pour the pancakes out onto the griddle. When bubbles begin to form around their edges, they are ready to flip.
After you flip them, they will puff up a little. Wait a moment, then press them down with the spatula (they’re tastier if they are thinner). If you want, cut a piece of butter to put on top of each one while the second side is cooking, so it melts down into it.
If you are cooking for a large group, you can have the oven on “warm” with a plate in it – keep the finished pancakes there while you make griddleful after griddleful. Serve in stacks with syrup and watch your family enjoy their morning.
You can double the recipe and save it in the fridge overnight for Sunday morning pancakes too. It tastes even better after sitting a while.