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Classic Pancakes

I love breakfast.  Scrambled eggs, omelets, quiche, eggs benedict, potatoes, dutch babies, waffles, french toast, pancakes, scones, biscuits, quick breads, DONUTS, cookies...  I could go on and on.  

Growing up, we ate a lot of cereal in our household.  Like, fruit loops and lucky charms.  So good yet so bad.  But on the weekends our mom would usually make us french toast or these pancakes which I'm sharing with you now.

These pancakes are so simple.  They call for ingredients which you always have in your cupboards, and are mixed up in one bowl.  Little mess for a quick clean up.  

You can also make many variations of this pancake.  In this recipe, I added lemon zest.  Sometimes I add chocolate chunks or blueberries.  

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My mom would always make the pancakes shaped like Mickey Mouse.  Did everyones parents do that?  Maybe it's a requirement for parents... I'm not sure.  What I do know is that I loved my Mickey Mouse Pancakes.  I haven't made them that way in ages, but now you know that it's always an option.  

Classic  Pancakes

Yields about 16 3" pancakes

Ingredients

1 Cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. sugar

1 Tbsp. lemon zest (optional)

1 large egg

1 Cup milk

2 Tbsp. butter, melted, plus more for skillet. 

Instructions

1. In a medium sized bowl, combine all dry ingredients (flour through lemon zest)  and whisk together.  Add egg, milk, and butter.  Whisk together.  Batter should be slightly lumpy.

2. Preheat oven to 200°F.  Heat a skillet with 1 tsp of extra butter over medium-high heat.  Ladle about 1/8 Cup of batter into pools on the skillet, about 2" apart.  Your skillet will only fit 2-3 pancakes at a time depending on the size.  (If you are adding chocolate or blueberries, do so now by dropping the additions into the pools of batter.)  Once the batter has many bubbles on the surface, flip your pancakes and cook until bottoms are brown.  

3. Transfer your cooked pancakes onto a heat-proof plate in your pre-heated oven to keep warm.  Continue to cook remaining batter.  You may need to re-butter your skillet between batches.  

4. Enjoy your pancakes!  I served mine with butter, maple syrup, and a lemon wedge.  

Krista NelsonComment