Yesterday afternoon, I got a craving for pancakes. Since last night was leftover night, I decided to give in and make them. Why not? Lauren loves pancakes, I love pancakes and the man of the house, who doesn’t love pancakes, wasn’t going to be home for dinner. Perfect!
I have never made them from scratch before. I’ve always depended on mixes. But after making these, I don’t think I’ll ever buy a box of pancake mix again. It took maybe 3 minutes longer, tasted infinitely better and uses pantry items I almost always have. They were light and super fluffy – except for the first two. They fell victim to the first pancake curse and were flat, misshapen and just not quite right. But, the others? They were perfect.
I found the recipe here and the only change I made was to add vanilla. But now that I know they were good? I’m excited to play around with it and make all sorts of variations. I think the first will be adding some lemon zest and blueberries. Nom!
Makes 8 pancakes, counting the first 2 funky pancakes
ProPoints per serving (2 pancakes): 7
1 1/2 all purpose flour
3 1/2 t baking powder
1 T sugar
3/4 t table salt
1 1/4 c milk, I used whole because I have it in my fridge and we don’t drink it as quickly as low-fat
1 t vanilla extract
3 T melted butter
- In a medium mixing bowl, sift together flour, baking powder, sugar and salt.
- Add milk, egg, vanilla and melted butter.
- Mix well.
- Heat a nonstick skillet (or warm a griddle if you have one) up over medium heat. I sprayed mine with cooking spray. However, I think this is why my first pancakes never turn out.
- Using a 1/3 c measuring cup, add batter to pan and cook. I used a 10″ skillet and could cook two pancakes at a time. Also, feel free to make whatever size you want, I used a 1/3 c and got 8 pancakes from it.
- When the edges start to look dry, flip ’em over.
- Cook a minute or so on the other side.
- Keep warm in the oven while you’re finishing off the rest. Or give one to toddler who is excitedly jumping up and down screaming, “PANCAKE!”