Basic Breakfast Pancakes
Basic Pancakes recipe
Yield
8 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
(very important) |
|
| ¼ | cup |
sugar
|
|
| 2 | each |
eggs
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
(very important) |
|
| 59 | ml |
sugar
|
|
| 2 | each |
eggs
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
Directions
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about ½ ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times.
Variations:
Substitute 1 cup whole wheat flour for white flour.
Substitute buttermilk for whole milk and 1 teaspoon baking SODA for ½ teaspoon baking powder.
Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients.
Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half.
