The recipe made 4 1/2 pancakes, I suppose I make them bigger than "serving size"! The recipe says that it makes 8 servings.
Remember, when mixing the batter, there should be lumps. If you don't have lumps you have over mixed the batter which can cause it to be tough or chewy.
I substituted brown sugar for the white (just because). I used about 1 1/2 tbsp of melted butter instead of 3. I added in vanilla extract. I used bacon grease to oil the pan instead of butter or regular oil. I added blueberries once the pancake batter was poured on the skillet.
Click here for the apple cinnamon pancakes from this fall.
Small lumps! |
Just made some bacon in the pan too |
Bubbles just before flipping, note the edges rounding out too |
Splat! |
Pancake Recipe
Makes approx 4 - 8 pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar (or brown)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla
In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until slightly lumpy.
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar (or brown)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla
In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until slightly lumpy.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each pancake. This is the time to add any berries.
Once there are larger bubbles appearing (approx 2-4 minutes), flip the pancake and cook for another two minutes or until turning golden brown.
Serve hot!
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