2 c Flour
2 ts Baking powder
2 tb Sugar
1/2 tb Salt
2 Eggs
2 tb Oil
2 c Milk
Someone requested American pancakes. While this recipe is an American one,
I think you’ll find these pancakes lighter and somewhat thinner than most
pancakes (but not thin enough to be crepes). A big advantage to this
recipe is that these pancakes won’t get “syrup-logged” either (i.e., they
don’t soak up all the syrup and then still taste dry). I’m “famous” for
these pancakes, but I actually received this recipe in high school from my
best friend’s mother. She had made them almost every day for her husband
for the past 20 years. He didn’t want anything else for breakfast! Preheat
cast iron griddle to medium high heat. Sift together dry ingredients
(preferably in a bowl which pours easily–I use a *giant* measuring cup
with a pour spout). Add eggs, oil and milk and mix with a wire whip. Batter
may be a little lumpy. Make sure griddle is fully heated (important!).
Grease griddle lightly (I use cooking oil) before pouring the first pancake
only. Pour first pancake to desired size. Cook on one side until bubbles
appear and a couple of them pop. Flip the pancake with a spatula and cook a
minute more, or until bottom side is light golden brown. Make sure to stir
the batter before you pour each pancake! If you don’t the last few may end
up tasting bitter. Serve with butter and real maple syrup–or with the
blueberry syrup described below.
Yields
1 Servings
