Skip to main content

PERFECT PANCAKES

I am always on the lookout for perfect pancakes. I love pancakes, but I don't like sweet ones. I don't like dense heavy ones. I don't like to taste too much egg. I can't really describe the perfect pancake until I find it. Well... I hit the mother load and found it. I used to teach a bread baking class on Sunday mornings to our high school Sunday school class. They loved making these pancakes! Some of them had no idea you could even make homemade pancakes without a box mix, so they were thrilled to have this recipe. These are THE PERFECT PANCAKE... at least to me. We make up a bunch and store in either the fridge or the freezer for quick busy weekday mornings.

I originally found this recipe at a favorite blog http://www.hillbillyhousewife.com/pancakes.htm. This site is a great resource for all basic cooking recipes. I make lots of her recipes and they always taste great. I like my pancakes a little less thick and dense than the original recipe on the blog so I have modified it to my tastes. But I find that these are so perfect! I like to make them with this buttermilk syrup. It is TO DIE FOR. I kept a jar of this syrup in my fridge for several months and just microwaved it (it will thicken seriously in the fridge). It kept a long time and is like this delicious butterscotch syrup. Very rich, but yummy!

Here's the pancake recipe..

PERFECT PANCAKES

• 1 1/4 cup milk
• 1 medium egg
• 1 tablespoon oil
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups flour

Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder and flour. Stir again, mixing until the batter is smooth.

Cook on a hot, well oiled griddle (I use margarine or butter on my griddle) or skillet. I use about 1/4 cup of batter per pancake.

These pancakes actually get the little bubbles on top when they are ready to turn (like we learned about in Home Economics, but most box mixes don't do that.)

THESE ARE LIGHT, FLUFFY, AND JUST - HAVE I SAID THEY'RE PERFECT????

Comments

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE)  6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...