Pancakes, Everyday
Ingredients
- 2 cup All purpose flour
- 2 teaspoon Baking Powder
- 1 tblspoons Sugar
- 1/4 teaspoon Salt
- 2 Eggs
- 1 1/2 cups milk
- 2 tablespoon butter Melted and cooled
Instructions
- 1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix togetehr dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.
- 2. Place a teaspoon or 2 or butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size. Adjust heat as necessary; usally, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- 3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200 degree oven for up to 15 minutes.
- 4. FOR BLUEBERRY OR BANANA PANCAKES…..Use fresh or frozen blueberries; over ripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes as they burn more easily.
- 5. FOR WHOLE-GRAIN PANCAKES… Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.
