Thursday, June 2, 2016

Perfect Pancakes

The base recipe is from the Cinnamon Roll Pancakes recipe, which is originally from the Recipe Girl blog.  I've only ever made those pancakes once because, in addition to being delicious, they're kind of a pain in the ass, but I've made the base recipe countless times.  I actually usually mix up the dry ingredients for 6 batches or so, store it in a bag in the pantry, then just scoop some out and add milk, egg, and oil when I want to make pancakes.  It has become the default pancake recipe I make, and we have pancakes most weekends.
These pancakes aren't just good, they're perfect.  We're both major pancake lovers and I've experimented with many recipes over the years, but this is The One.  They taste exactly like great pancakes you'd get at a restaurant: soft, fluffy, thick but not too thick, and are just pancakey perfection.  I enjoy making fancier pancakes, too, but this is our standard.  You can add mini chocolate chips or blueberries to the batter, or add a little molasses, cinnamon, ginger, allspice, and nutmeg to make gingerbread pancakes.  I've done all of these and they've been great!

Perfect Pancakes
1 C flour
2 T sugar
2 t baking powder
1/2 t salt
1 C milk
1 egg
1 T vegetable oil
butter to grease the skillet
In a medium bowl, whisk together flour, baking powder, and salt.  Add milk, egg, and vegetable oil, and whisk until smooth.
Tturn your oven to 200 degrees and place an oven safe plate in the oven.  You will put your pancakes in the oven as you make them so they stay warm.  Melt a small amount of butter in a nonstick (this is very important!) skillet or on a griddle set to medium-high.  Spoon on batter to make whatever size pancakes you want.  Cook the pancake until the edges are dry and there are bubbles on the surface.  Carefully flip the pancake using a wide spatula and cook for another 45 seconds or so until set.  Place the cooked pancake on the plate in the oven, and proceed in the same way with the rest of the batter.
Yield: 2 generous servings

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