We don’t eat ’em often but every now and then there’s nothing like pancakes for breakfast (or even lunch or dinner.)
This is my “Great Pancake” recipe. Tried and true. The pancakes are fluffy for optimal syrup soaking ability. They’re poofy every time and they freeze well.
This recipe makes about 8 pancakes 5″ to 6″ across.
1.5 Cup of flour
3.5 teaspoons of baking powder
1 teaspoon of salt
1 Tablespoon of brown or white sugar
1.75 Cup of milk
butter or some other oil to keep the pan lubed up.
Mix the dry ingredients together in a bowl. Add the wet ingredients and mix quickly. Best to have your pan heating up before you add the milk,etc. The quicker you start the pancakes after you mix everything, the fluffier they’ll be. Add oil to the pan to keep them from stickin’.
Over and Out.