Let’s Talk Pancakes
Hey friend! So, let me tell you about these fluffy pancakes that have become a bit of a legend in my kitchen. I remember the first time I made them, I ended up with flour all over the place and even in my hair (don’t ask me how)! But trust me, it’s worth the mess. There’s something magical about a stack of homemade pancakes on a lazy Sunday morning, isn’t there?
Why You’ll Love This
I make this when I want to see my kids’ eyes light up. My family goes crazy for them because they’re like little clouds of happiness. (And let’s be honest, who doesn’t need more of that?) I used to struggle with heavy, flat pancakes, but these are light and pillowy. If you’re looking for a breakfast that feels like a warm hug, here it is!
What You’ll Need
- 1 and 1/2 cups of all-purpose flour (I sometimes use whole wheat when I’m feeling virtuous)
- 3 and 1/2 teaspoons baking powder
- 1 teaspoon salt (my grandma always said to use a pinch more)
- 1 tablespoon white sugar
- 1 and 1/4 cups milk (or almond milk if that’s your jam)
- 1 egg
- 3 tablespoons butter, melted (honestly, any butter works)
How to Make ‘Em
- First things first, mix the flour, baking powder, salt, and sugar in a large bowl. This is where I usually make a tiny flour cloud. Oops!
- In another bowl, whisk together the milk, egg, and butter. If the butter’s too hot, it’ll cook the egg. (Learned that the hard way!)
- Pour the wet ingredients into the dry ones, and stir gently. Don’t worry if it looks a bit lumpy; it always does, and it should be!
- Heat a griddle or frying pan over medium-high heat. I sprinkle a little water to see if it’s ready—if it dances, you’re good to go.
- Pour about 1/4 cup of batter for each pancake. This is where I usually sneak a taste of the batter, just to make sure…you know.
- Cook until bubbles form on the surface, then flip. Cook the other side until golden brown. Serve warm!
Some Thoughts
So, I’ve found that letting the batter sit for a few minutes can make the pancakes even fluffier. Just a little nap for your batter while you sip your coffee.
Fun Variations
I’ve tried adding blueberries or chocolate chips and both are divine! I once tried adding chopped nuts, but let’s just say it wasn’t a hit. On second thought, maybe pecans would work…?
Tools of the Trade
You really just need a good non-stick pan. If you don’t have one, a regular pan with some extra butter works too. (Hey, more butter is never a bad thing, right?)
Keeping ‘Em Fresh
I think these pancakes taste even better the next day, if they last that long. Just pop ’em in the fridge and reheat in the toaster.
Serving Ideas
I love serving these with a dollop of whipped cream and a drizzle of maple syrup, or sometimes just with butter and a sprinkle of powdered sugar. My family has a tradition of adding sliced bananas on top.
Little Nuggets of Wisdom
Once, I tried rushing the mixing step and regretted it because they turned out dense. So, take your time with the batter, and it’ll pay off!
Frequently Asked Questions
Can I make the batter the night before? Sure! Just give it a good stir in the morning. Though honestly, I usually just whip it up fresh.
What if I don’t have baking powder? You can substitute it with a mix of baking soda and cream of tartar. Google it for the exact amounts (I’ve done it a couple of times, and it works a charm).
Do I need to use a specific type of milk? Not really—I’ve used everything from whole milk to oat milk, and they all turn out great. It’s like magic!
For more breakfast inspiration, check out some other recipes I love at Simply Recipes and Bon Appétit.