Sunday Morning, Real Pancakes

A few weekends ago, my dad was in town to visit the boys.  Feeling festive with “Pa” sleeping on the third floor and as the only female of the six humans in the house, I got the idea (or maybe felt an unexplainable responsibility) to make pancakes.  Even though I have never made pancakes before.  A google search located a recipe that relied on pantry staples.  The recipe proved the accuracy of its name: “Easy Basic Pancakes.”  I whipped up the batter in no time with a little help from my boys.  When cooking or baking, I borrow a trick from my mom.

I pull our kitchen stools up to the counter so the boys can help me.  It adds a few minutes to the process, but it is a net win (most of the time.)  Disclaimer: sometimes it goes south, like if they both want to crack an egg and the recipe only calls for one egg.   The positives are that I am not worried about what they are doing in the corner.  They learn a little something as we measure out a cup of this and a tablespoon of that.  There is usually at least one sweet moment in there and they feel so proud when it is done.  Maybe my mom knows more than she lets on.

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Once the batter was ready, I recruited my husband to cook them.  He has a talent for items that require flipping.  The result was perfectly golden and delicious.  It won over my two year old who screamed, “No no no” when he realized the pancakes were coming from the stuff in the bowl being cooked on the griddle rather than the box in the freezer and my 65 year old father who ate one much to my mother’s dismay over Facetime, “David – I thought you didn’t like pancakes!” (or maybe he was just being a polite house guest and a good father by eating them anyway.)   Either way, this quick recipe provided a little activity on a bitterly cold morning and created a warm memory.

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Find the recipe at: Easy Basic Pancakes, or summary below:

Ingredients

  1. 1 cup all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup milk
  6. 1 egg
  7. 2 tablespoons unsalted butter, melted
  8. 1 tablespoon vegetable oil (for skillet)

Directions

  1. In a small bowl, mix dry ingredients: flour, sugar, baking powder & salt.
  2. In a separate bowl, mix wet ingredients: milk, egg & butter.
  3. Add the mixture of dry ingredients to the mixture of wet ingredients, mix together – lumps are ok.
  4. Heat skillet or griddle & moisten with a paper towel dipped in the vegetable oil.
  5. Spoon or pour batter into skillet (or griddle) to your desired pancake size.
    • If you are using blueberries or chocolate chips – add to the batter in the skillet now (see below for tips.)
  6. Cook on one side 1-2 minutes, then flip and cook on other side for 1-2 minutes, continue cooking and flipping until the pancake is a nice golden color (or whatever your cooking preference is!)

Three recipe modifications:

  1. Whole Wheat Flour: We used whole wheat flour which made the batter thicker than when using white flour (we tried it both ways).  The whole wheat required a little longer while cooking, but the taste was still great.
  2. Mix-ins: We added blueberries.  Rather than mixing them in the batter in the bowl, we added them once the batter was on the griddle.
  3. Kitchen Tools: We used a measuring cup to pour the batter onto the griddle.

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