Easy (Like Sunday Morning) Pancakes

One of my favorite things to do for my fellas is to make pancakes on either Saturday or Sunday morning. I love the sweet smell wafting through the house, watching lots of snow fall outside, and knowing that we’re all in no rush to go anywhere. I cut up a nice big bowl of fruit for everyone to help themselves (usually strawberries, bananas and blueberries), and save the leftover pancakes in a single layer on a plate wrapped in plastic in the fridge for making the best peanut butter and jam “stackers” later that day or week. For the stackers, just take as many pancakes as you’d like, top them with your favorite pb and jam, stack them up and microwave for about 20 seconds. This snack needs a knife and fork, but it’s salty-sweet-amazing! I think you’ll really enjoy this simple recipe for your own fluffy pancakes every time. 

Get the syrup!

Get the syrup!


Easy (Like Sunday Morning) Pancakes
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Recipe type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour (I use Bob's Red Mill brand)
  • pinch of salt (I use Kosher, but a pinch of table salt is just fine too)
  • 1 tablespoon light brown sugar
  • 1 tablespoon baking powder
  • 1½ cups milk (whatever you have on hand, except skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola or vegetable oil
  • pat of butter for your griddle or non-stick skillet
  • syrup and fruit of your choice
  • FOR BUTTERMILK PANCAKES: Substitute ¾ cup of the milk for buttermilk and add ½ teaspoon baking soda to the dry ingredients
  • Special equipment, optional: I use the Presto brand electric griddle, it's actually quite inexpensive (less than $30 at Kohl's!) and I have used it for years.
Instructions
  1. Heat your griddle to 310°F or place a large non-stick skillet over medium-low heat (You can always increase the heat if you need to if using the skillet.)
  2. In a large mixing bowl, combine the two types of flour, salt, brown sugar and baking powder and whisk together well.
  3. In a two-cup liquid measuring cup, measure the milk first, then add the egg, vanilla extract and canola oil and whisk together.
  4. Pour the wet ingredients into the bowl with the dry ingredients and whisk together until everything is combined well, but don't overmix.
  5. Grease your griddle or non-stick skillet with a pat of butter and ladle whatever size pancakes you'd like. Wait until you see lots of air bubbles starting to pop on the surface of the pancakes before you flip (or you can take a peek at the underside of one of them to see if they are browning nicely). This usually takes about 3 minutes. Flip.
  6. Let them cook for a minute or two on the second side (If you touch them and the dough bounces back at you, they are done. If your finger sinks into them, wait a minute longer.)
  7. Top with fruit and syrup and enjoy!

 

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