High-Altitude Pancakes

My family loves pancakes. I make a huge batch every Sunday morning, and it never fails to please. I like to serve pancakes with bacon because the sweet and savory combination works so well. Pancakes can also make a great dessert by adding chocolate syrup and whipped cream.

Getting the batter right is the key to a good pancake. A thicker batter means fluffier pancakes. However, if you like thinner pancakes, your batter should be a little more liquidy. You can also add a ton of mix-ins to make your pancakes more interesting. Things like bacon crumbs, coconut shavings, raisins, chocolate chips, sprinkles, and nuts can all add a little flair to your breakfast. Don’t mix the ingredients directly into the batter, though. Instead, for more even distribution, pour the batter into the pan, then sprinkle the extras on top. Flip, and finish.

To enjoy my family’s Sunday Morning Pancakes, here is the recipe:

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup white sugar
1 tbsp baking powder
1/2 tbsp cinnamon
1/4 tsp salt
2 eggs
1 1/4 cups milk
1/2 tbsp vanilla
1/4 cup melted butter

Directions:

Preheat your griddle or skillet. The heat should be at a low-medium heat.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.

Then, in a smaller bowl, mix the eggs, milk, vanilla, and melted butter. Add the wet ingredients to the flour mixture in the large bowl. Whisk together, but be careful not to mix too much because it can make your pancakes tough and glue-like. Using a ladle or other pouring tool, pour about 1/3 cup of the mixture. Here is where you would add any extra ingredients. When the batter begins to bubble, it’s time to flip. You can check to make sure by slipping a spatula under the pancake, lifting slightly, and peeking underneath. If the pancake is a golden brown color, you are good to flip it. Finish cooking, and remove from heat.

A great way to tell if the pancake is completely done is to touch the center. If the center dents, then rises back to the original shape, you know that the liquid is gone, and the pancake is cooked through.

I hope you enjoy!

This recipe yields about 8 six-inch pancakes.

My Story

 

 

As a young girl, I loved to bake. My grandma was a huge part of that, and she taught me just about everything I know.

When I got into high school, I met my soul mate, and I like to believe that my baking had a part in that. I used to take him cookies all the time. His favorite was always white chocolate chip and macadamia nut cookies. They were challenging to make, but he really enjoyed them.

We ended up getting married, and he joined the army. We lived in Tennessee for about three years, and then we got transferred to Colorado.

Anyone who has ever been to Colorado knows it’s basically on top of a mountain. I’m currently living about a mile above sea level, and the evidence is in my baking.

I literally had to relearn how to bake. When I first got here, my cookies would look like puddles, my cakes were dry, and any bread I made expanded to a ridiculous size. It was so frustrating. I couldn’t figure out what I was doing wrong. I had gone from this amazing baker that people begged to help with the bake sale fundraisers to someone who was hiding her messed up cupcakes in the trash so no one would see how awful they had turned out!

But I was determined. I love to bake, and it’s something I want to pass on to my daughter. I did some research, and I learned that because the air is so thin and dry, regular baking recipes basically go haywire. You have to make adjustments if you want things to turn out right, and the kind of adjustments necessary depended on what you were making.

So I’m here to share my story and my recipes. I know how hard it can be to have everything you bake become a failure, and I want to help those who are struggling. So follow me for some great recipes and a few tips that can help you to alter old recipes. Baking up high is harder, but not impossible. And I’ll be there to help!