Pancakes Anyone?

Who doesn’t love pancakes?

I pride myself on cooking from scratch with love for my family. I know every ingredient that goes into our bellies and I’m confident I feed their growing bodies healthy food. That being said, sometimes it’s nice to have a treat! Pancakes! Who doesn’t love pancakes?

There is something to be said about the satisfaction of taking a handful of ingredients and turning it into something delicious, that’s my pancakes and it’s the only pancake recipe you will ever need!

We use an all-purpose gluten free baking mix but regular flour will work just as well.

After heating a fry pan or griddle, slowly heat 4 TBS. butter in a small saucepan.

While the butter melts, mix the dry ingredients in a medium bowl and set them aside.

1 1/2 cup flour (sometimes I substitute 1/2 cup flour for cornmeal because I love corn cakes!)

2 TBS. sugar 

2 TBS. baking powder

Then in a separate larger bowl, whisk together

2 eggs

&

1 tsp. pure vanilla extract

By now the butter has melted; whisk it into the egg mixture with

1 c. cold milk

to cool the butter before adding to the egg mixture and then pouring in the dry ingredients.

Don’t mix too much, some lumps are okay.

Measure about 1/4 c of batter onto the buttered pan and wait for the bubbles.

When the edges look dry, flip and cook the other side for about 30 seconds.

That’s it! The perfect pancakes.

This recipe makes 12-14 perfectly fluffy pancakes!

Tasty Tip: Use the small sauce pan from melting the butter to heat up pure maple syrup for a buttery rich drizzle.

We also utilize our oven’s warming drawer to heat up our plates and syrup so we never eat a cold pancake.