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