Classic Pancakes

Classic Pancakes

This is your pretty standard pancake recipe. You only need one bowl and one 4-cup measuring cup, always a plus in my estimation. I like my pancakes slightly sweet, so if you don’t, cut back on the sugar. This recipe works great for the addition of bananas or blueberries, so go for it.

Serves 4-6

• 2 c all-purpose flour

• 4 T sugar (optional or reduce if you want)

• 4 t baking powder

• 1 t baking soda

• ½ t salt

• 2 eggs

• 1 ¼ c milk

• 4 T melted butter, extra butter for cooking

• 2 t vanilla

I begin by melting the butter in a 4-cup measuring cup in the microwave. Then I measure the milk into that, add the eggs and vanilla and mix with a whisk.

Measure all dry ingredients into a medium bowl. Add the wet ingredients to the dry and stir to combine.

I like my pancakes cooked in butter. Heat a non-stick skillet over medium high heat. Add 1-2 tablespoons of butter. Dollop pancake batter into the pan when it is hot. Immediately lower the heat a bit and watch for bubbles on the top of each pancake. Flip at that point, cooking another 2-3 minutes until done.