Pancakes are a staple of any well-prepared breakfast meal. They are easy to make, and positively delicious. Here’s an old-fashioned recipe, and new-fashioned video detailing my recent fun preparing pancakes.
OLD-FASHIONED PANCAKE RECIPE
Servings: 6-8 medium-size pancakes
- 1.5 cups all-purpose flour (I used King Arthur brand)
- 3.5 teaspoons baking powder (aluminum-free)
- 1 tablespoon sugar (I used organic cane sugar)
- 1 teaspoon of salt
- 1 egg (I used Grazing Fields, my favorite local humane egg)
- 3 tablespoons butter, melted
- 1.25 cups of milk (I used organic 2% milk)
- Begin heating a griddle or pan. Put a little bit of butter on it to melt.
- Combine flour, salt, and sugar. Sift together.
- Add melted butter, egg, and milk
- Stir well until the mixture reaches a thick, soupy consistency. You may need to add more milk.
- On a hot griddle, pour about 1/3 cup of batter for each pancake. It will bubble slightly.
- Flip it within 45 seconds.
- Repeat flipping until each pancake reaches a golden brown color.
And that’s it. This recipe should yield 6-8 pancakes. Serve with authentic maple syrup (If you’re paying less then $3-4 for a bottle, then it’s probably fake syrup).
One of the more important aspects of this recipe is the use of aluminum-free baking powder. I strongly recommend it. If you’ve ever noticed a “tinny” taste to baked goods, it’s probably because the baker used a cheap baking powder. Aluminum-free tastes better and doesn’t cost much more.