First thing’s first…
Ahhhh….that’s so much better. Now, where was I? Oh yes, the pancake. Is there a more simple breakfast pleasure? To me, pancakes mean Saturday morning. Delicious cup of coffee, some crispy bacon, and a stack of spongy pancakes that soak up all the syrup within a ten mile radius.
Humor me for a moment…
You see, I have been able to make pancakes since I could walk (only a slight exaggeration) and by the time I got married, I already had a handful of pancake recipes in my pocket. Regular, thick & fluffy, thin and crispy, whole wheat, buckwheat, banana, chocolate chip, blueberry ricotta, lemon, apple-cinnamon, etc. You name it, I have a recipe for it somewhere.
Enter the wife. Little did I know that she is p-i-c-k-y when it comes to her pancakes. We’ve been married over 4 years and only now have I come up with a recipe that gets her gold seal of approval (Men, this seal of approval is VITAL)
The pancake I am about to share with you, will result in what I like to call a “restaurant” style pancake. Slightly sweet, golden buttery outside, and a spongy inside that inhales ALL THE SYRUP. These are the pancakes you can push around your plate and leave no trace of anything.
Now, I’m a bit of a stickler when it comes to preparing pancakes (shocker, I know). I like my ladel for keeping the size consistent. I like my electric griddle so I can cook six of these suckers at the same time with even heat.
First you’re gonna need some stuff
Clockwise from the top: I’ve got my dry ingredients, melted butter, beaten eggs, and milk
First, you want to mix all your dry ingredients together. Then, mix your wet together. Then, add the wet to the dry, while stirring gently. Stir until everything is just incorporated. Then grab your handy-dandy ladel…
Here’s where my tools come in handy. I’ll preheat my griddle and toss some butter on it to melt. Then, I’ll take my ladel and scoop out 1/4 cup of batter. There’s a trick to it. Let it pour out into one spot, it will spread from the center on its own.
And now we play the waiting game. Wait for the bubbles….we’re almost there in the picture below
And then we flip…
Just look at that golden brown buttery outside….mmmmm……
Here’s a little trick that my Nana taught me. Get some syrup in a pot on the stove on low heat. Toss in some butter and let it melt together. Give it a quick stir before drizzling it all over your pancakes. We used some of our homemade butter
And the finished product….
If you don’t like these….then you don’t like pancakes my friend.
- 1 cup AP Flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher or sea salt
- 2 tbsp sugar
- 1 large egg (beaten)
- 1 cup milk
- 2 tbsp melted butter
- Preheat Griddle to 350 (or a large skillet over med-high)
- In a large bowl, whisk dry ingredients together
- In a medium bowl, whisk wet ingredients together
- Add wet ingredients to dry while stirring
- Mix until just incorporated
- Melt some butter on your griddle (or skillet)
- Ladel 1/4 cup of batter per pancake onto griddle
- Cook for about 2 minutes per side
- Enjoy, and have the syrup handy
- Makes 8 pancakes (which are great for freezing by the way)