Pancakes covered in butter and syrup.
See the fluffy goodness?
I do not understand why anyone would buy pancake mix when you can make homemade pancakes just as easy as the boxed kind and they taste so much better, not to mention there are no preservatives in the homemade kind. These are light, fluffy, and delicious.
You can double this recipe and make extras so you can have them for the next day, or you can freeze them for another time. Just reheat in oven or toaster to thaw.
Lori's Homemade Pancakes
1 1/2 cups unbleached flour
2 tsps baking powder*
1 Tbls cane sugar
dash real sea salt
1 1/2 cups milk*
2 Tbls real butter, melted
1 tsp vanilla
Extra butter for frying
Extra butter for spreading on warm cakes
Real maple syrup
In a medium bowl, sift flour with baking powder. Stir in sugar and salt; set aside.
In a small bowl, add milk, egg, and melted butter. Stir well to mix in egg.
Add milk mixture to the flour mixture and stir just enough to blend. There will be a lot of lumps.
Turn heat on under a skillet (or use a griddle),. Add some butter (maybe 1/2 tsp for 6" skillet, 1 tsp for 12" skillet), using the butter knife, run the butter all over the pan. Pour in some batter (about 2 Tbls worth) and allow to cook until bubbles appear and edges are dry, about 2 minutes, then flip and cook on other side about another minute or so. Keep warm in an oven set on low. Serve with lots of butter and warmed real maple syrup. Makes about eight 4"-5" pancakes.
*Use aluminum-free baking powder such as Rumford's.
*If you want thick pancakes, then only use 1 cup milk, or 1 1/4 for slightly less thick. I like really thin pancakes and often use up to 1 3/4 cup milk.
*You can serve these with peanut butter, jam, or other flavored syrups such as blueberry.