• Tina Huggins

Who doesn't love pancakes?!


There is nothing better than to wake up on a weekend morning and have a fun breakfast with pancakes, berries, syrup with bacon or sausage. It makes me hungry just thinking about the melted butter between each pancake layer, and delicious Maple Syrup rolling down the sides of the pancakes! When my kids were little I used Bisquick for making pancakes. Later, I found this pancake recipe from scratch and I have never looked back at buying a box of pancake mix.


This recipe make about 16 average size pancakes. When I am just cooking for two, I simply half the recipe and it makes about up to 8 pancakes depending on their size. These are fluffy, tasty pancakes that I can easily freeze as left-overs. Pancakes can be served with fresh berries, wonderful maple syrup as well as honey, yogurt or even blueberry or blackberry jam...Mark's favorite choice!




PrepTime: 15 minutes

Servings: 14-16 pancakes (average size)


Ingredients:

2 cups flour

3 Tbsp. sugar

1 tsp. salt

2 Tbsp. baking powder

2 eggs beaten separately

1/4 c. melted butter

1 and 3/4 cups milk

1 tsp. vanilla

Wesson oil for the griddle

Directions:

Mix the dry ingredients first and set aside. Then in a bowl crack the eggs and beat them first before adding the other wet ingredients. Next add the melted butter and milk into the beaten eggs and continue to beat with the whisk until it is mixed together. Now, add this liquid mixture into the dry ingredients and stir until completely mixed together. Let this mixture sit for at least 10 minutes while cooking your bacon or sausage.


You can also stir in blueberries, or chocolate chips into the batter before cooking!


Preheat your pan or griddle on medium heat. Wait about 2 minutes. Lightly grease the pan or griddle with Wesson Oil. Increase the heat to medium-high. Use a 1/4 measuring cup to evenly pour the batter onto the hot griddle. When bubbles appear on the top of pancake batter it is time to flip over the pancakes with a spatula. The pancakes should be a crisp light brown color. Continue to cook until the bottom of the pancake is a light brown.


Stack your pancake and top with whatever topping you like!



I do not have the nutritional value of this recipe as it was not listed years ago when I began making them!





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