I may be A Woman of A Certain Age, but I have two boys, Sam and Max, who are 12 and 15.
And so, weekends at our house always mean Pancakes.
Mixed from scratch and served with lots of butter and pure maple syrup, they are a family favourite.
So I keep making them.
Sometimes with blueberries, sometimes with bacon.
Always, fluffy and delicious. And always yum!
- 1 TBS baking powder
- 3/4 teaspoon salt
- 2 tablespoon white sugar
- 2 1/4 cups milk
- 2 eggs, at room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- Warm the milk and butter together in saucepan or in the microwave until warm and butter has melted.
- In bowl combine dry ingredients.
- In another bowl, beat your egg lightly (careful not to over beat ). Add the milk/ butter mix and vanilla. Beat lightly until just blended.
- Add to your dry mixture.Using a whisk, mix sparingly. There may be lumps. This is fine.
- Let batter sit 10 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- Tip: Try to use an extra large ladle or scoop, so you can scoop multiple pancakes in one go, reducing the amount of times you dip into the batter. (As the ladle goes in and out of the batter it works the gluten in the flour, thus making the last pancakes tougher). This helps ensure that all your pancakes will stay uniform and tender.