Thursday, March 11, 2010


This recipe is based on the pancake recipe my mom has always made. The only change I have made it to substitute the self-rising flour my mom prefers with all-purpose flour. Of course I had to add some baking powder and salt along with this substitution.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1/4 cup butter, melted and cooled (plus extra for the skillet)
1 1/2 cups regular milk
  1. If you are using a griddle, start heating it up now. If you using a frying pan to make you pancakes you will want to wait until you batter is done before heating up your pan, so that you can keep an eye on the stove. You can also heat you over up to 200° and then turn if off when it comes up to temp. This will allow you keep your first pancake warm while you cook the rest. Just put an oven proof plate in the oven and pop the completed pancakes onto that until all of them are done.
  2. Whisk together the flour, baking powder, salt and sugar in a small mixing bowl and set aside
  3. Mix together the beaten egg, milk and melted butter in a large mixing bowl. Add to this the flour mixture and stir until well combined. You may have some lumps,but this is okay. You do not want to over mix you batter.
  4. Once the griddle or pan is properly heated, coat it with melted butter and add about 1/4 of a cup of batter to the griddle or pan. Wait patiently until you begin to see lots of bubbles on the surface of your pancake. Using a turner, flip your pancake over and allow the other side to cook. Place your pancakes into the warmed oven to keep them warm while you make the rest.
  5. Continue until all the batter is gone. Serve warm with a pat of butter and maple syrup.

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