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Mar 29, 2024

Getting Around

Pancakes

These are the best pancakes, ever. Really. They come out crispy on the outside, light and fluffy on the inside. Simple to make, with items you ought to have in your cupboard, you'll never get store bought pancake mix again.

  • 1 Cup flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 Cup milk
  • 2 eggs, beaten
  • 1 Tablespoon melted butter or shortening

In a large mixing bowl mix all of the dry ingredients together. In a small mixing bowl, mix milk, eggs and shorening. About 10 minutes before you are ready to cook, pour the wet ingredients on the dry and mix together enough to moisten everything. Do not over mix. There will be lumps. This is OK.

Heat a griddle (best) or fry pan until a drop of water skitters across the surface. If you have an electric griddle, set it for 350. Melt some butter, or other oil on the surface. Pour the pancake batter on the hot surface. I use an ice cream scoop. You can make the pancakes any size you want, but remember, you have to flip them.

When you can see bubbles across the surface of the pancake, and a few have broken near the edge, flip the pancakes. Cook another 30 seconds or so, remove from pan and serve.

Options

  • For waffles (assuming you have a waffle iron) double the shortening to 2 Tablespoons.
  • You can double this recipe. If you need more (an army has arrived?) make double batches, rather than quadrupling or whatever. The batter at the beginning will be fluffier than the batter at the end, and since it takes so little time to make, why not just make smaller batches?
  • It probably goes without saying, but you can drop in blueberries or raspberries or pecans into the pancake AS SOON AS you drop it on the griddle. It'll be a little uglier on the bottom, but do you care? I thought not.