This recipe for basic pancakes is perfect for a weekend morning or holiday breakfast, along with sausages or bacon and your favorite toppings.
Serve these delicious pancakes with plenty of butter and maple syrup, or use your own favorite syrup or fruits on them.
This pancake batter can be made the night before. Just cover and refrigerate. If the batter thickens too much, add a little milk (a tablespoon at a time) until you have a good consistency.
Freeze leftover cooked pancakes
Yield: Serves 4
- 2 cups all-purpose flour, stirred or sifted before measuring
- 2 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 to 1 3/4 cups milk
- 2 tablespoons melted butter
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to spread, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly and somewhat dry around the edges, and lightly browned on the bottom; turn and brown the other side.
Tip: For fluffier pancakes, separate the eggs and beat the whites. Fold them into the batter last.
Flavor Ideas: To jazz up the flavor a bit, try adding a few teaspoons of orange zest to the batter. For spiced pancakes, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of vanilla.
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