Happy New Year, and hello again friends! As you can see, I’m back from my unplanned hiatus. I was sick pretty much the entire month of December. Like, sick enough to take 3 sick days in 1 week sick. (Which for me is an anomaly… I never take sick days.) I don’t really know what was wrong with me, but I kept to myself and just tried to get better over the past month. I figured all of my regular readers would understand that being sick = no blog posts.
Either way, to start off a new year, you have to start with the first meal of the day. The first meal means breakfast, and pancakes are the perfect breakfast vehicle, so I decided to come back with a nice, simple recipe that everyone should have up their sleeve.
I found this recipe last May, when I was planning a staff lunch with some coworkers. We decided to host a breakfast-for-lunch (instead of dinner) staff lunch, and these pancakes were a HIT. I especially liked them because they were easy to make, and didn’t need any special ingredients – not even buttermilk, and they were SUPER fluffy and satisfying. I made a 12x recipe of these pancakes (because you never know how many pancakes you will need!), and they all turned out beautifully, and filled an entire roaster and then some. I’ve also made these a time or two in smaller quanities, and every time I make them, I am so happy with how easy they are and how flawlessly they turn out.
If you are a pancake fan, go make these! Breakfast, anyone?
Yield: 6-8 pancakes, depending on size
1 c. flour
2 tsp. baking powder
Pinch of salt
2 tbsp. sugar
¾ c. plus 2 tbsp. milk
1 egg, beaten
2 tbsp. butter, melted
1 tsp. vanilla
Oil or non-stick spray, for cooking
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, whisk together the egg, milk, vanilla, and melted butter. Make sure the butter isn’t too hot when you add it or you could cook the eggs.
Add the wet ingredients to the dry ingredients and stir until mostly combined. The batter should be thick and a little lumpy, but with no visible streaks of flour. Let the batter rest for about 10 minutes.
Heat a skillet or griddle over medium-low heat and spray with oil or cooking spray. Using a ¼ cup measure, scoop and drop the batter into the pan. Cook until small bubbles form on the top surface of the pancake and the bottom is golden brown. Flip and repeat. Serve while still hot with your favourite toppings!