Here’s a quick way to enjoy a hot breakfast on the weekends. Judy and I have in the past struggled with the downsizing of the family as kids grow older and move on. On weekends I would cook pancakes and had perfected my version of Betty Crocker’s recipe to handle everyone in the household. One day there was just the two of us and as simple as it may have sounded, my pancake cooking went south. Burned, too thin, too much, it was a mess.
Well I finally got it figured out and wanted to pass it along so that others could have it a bit easier. It’s really a very simple recipe and making pancakes from scratch is actually a bit rewarding.
Ingredients you’ll need:
3/4 cup of Flour (I use Wheat Flour)
3/4 cup of milk (I use whole milk)
1 TBS of Brown Sugar
1 TBS of Baking Powder
1TBS Olive Oil
Start of by heating a griddle over low to medium low heat. Coat the griddle with some olive oil and let it all heat up. If it should start to smoke while fixing the batter, turn the burner to low or off while you get ready. A light smoke coming off the griddle to perfect for cooking the pancakes.
Start by breaking the egg into a bowl and whisking it to a well beaten state. The add the 3/4 cup of flour followed by all the other ingredients. Strir the mixture together until smooth.
Once the griddle has come to temperature ( a light smoke rising from the griddle) it’s time to get cookin!! Ladle out the pancakes onto the griddle and let cook until you see a sheen on the batter and the edges become rounded (about a minute). Flip them to brown the other side. I give them one more flip to test the weight. The pancakes should be light and gently browned.
Finish up and serve. You should end up with six to seven pancakes. Just right for two people.