Pancakes Recipe

Use this recipe to make plain classic pancakes. The comments tell you how to turn these into Buttermilk Pancakes, and you can add various fruits and other goodies.

Mama Bill's Grandma used to add slices of hot dogs and called them "Penny Pancakes". I thought that was so cool, but she was just trying to make her fussy grandson eat something.

Ingredients

• 188 grams (1 1/2 cups) All-purpose Flour.
• 12.59 grams (1 tbsp) Granulated Sugar.
• 4.27 grams (3/4 tsp) Salt.
• 14.38 grams (3 tsp) Baking Powder.
• 1.80 grams (3/8 tsp) Baking Soda.
• 50 grams (1 whole) Egg, lightly beaten.
• 300 ml (1 1/4 cup) Whole Milk. You can substitute Buttermilk.
• 44.4 ml (3 tbsp) Vegetable Oil such as Canola, or softened Butter. Butter burns easily, so oil works nicely here. Besides, you're probably going to smother your pancakes with other flavorings, so the difference is barely perceptible.
• 190 grams (1 cup) Blueberries (fresh or thawed frozen), banana (sliced), mini sausages (sliced), etc. (optional).

Preparation

1. Preheat a griddle or large frying pan to medium.
2. Whisk together all dry ingredients (Flour, Sugar, Salt, Baking Powder, Baking Soda).
3. Mix wet ingredients (lightly beaten Egg, Milk, Oil).
4. Combine wet ingredients with dry ingredients just until everything is wet. Some chunks are to be expected. Do not overmix because it will break down the wheat fibers that are required to hold bubbles.
5. Fold in optional fruits or other fillings.
6. Allow mixture to stand about 10 minutes. The Baking Powder and Baking Soda will react with the liquid and begin to form bubbles.
7. Lightly grease the cooking surface with butter or oil.
8. Pour 1/4 cup of batter onto the griddle for each pancake (an ice cream scoop comes in handy here). Cook until bottom side is golden brown, about two minutes. Then flip with a spatula and cook until the other side is golden brown, too, about one minute.

Serving Suggestions

Storage

References