A classic, fluffy pancake recipe. My family devoured them!
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Combine wet ingredients ahead of time. Store in refrigerator up to 2 days.
- Mix dry ingredients ahead of time and store in a sealed container.
- Top with applesauce, fresh fruit or yogurt.
Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1 to 2 Tablespoons of water or milk if batter is too thick.
Oatmeal – replace about half the flour with rolled oats. Soak the rolled oats in the milk for 5 minutes before mixing the batter.
Corn Cakes - Omit the sugar, replace up to half the flour with cornmeal and add 1/2 to 1 cup cooked corn.
Buttermilk – replace milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.
Apple – Add ½ cup shredded or chopped apple to the liquid ingredients.
Berry – Try blueberries, raspberries, blackberries or a mix. After batter is poured on the skillet or griddle, sprinkle the tops with berries. No need to thaw frozen berries.
Pumpkin - Add 1/2 cup canned pumpkin.
Zucchini - Add 1/2 cup grated zucchini. Squeeze out some moisture before adding.
Waffles - This batter also works great in waffle makers!
- Wash hands with soap and water.
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine milk, oil and water. Add to dry ingredients.
- Stir just until moistened.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
- Refrigerate leftovers within 2 hours.