October 14th, 2013

Everyday Pancakes

OneHungryMama Everyday Pancakes

Do you know how many pancake recipes I’ve posted on One Hungry Mama?

A lot.

Allow me to demonstrate:

And this does not include crepes, savory pancakes, Japanese pancakes, potato pancakes, or waffles.

Yet for all of these recipes, over all of these years, I have never posted a recipe for perfect, simple, basic pancakes.

Until now.

Clearly I’ve been experimenting with pancakes for a long time. I’ve learned a thing or two about making out-of-this-world pancakes. One of them is that sublime pancakes often come with more work or additional ingredients. If you don’t feel like whipping egg whites or keeping malt powder on hand, this recipe is the answer. Simple and delicious. A staple, everyday recipe that you can easily dress up—if you want.

Everyday Pancakes
(can be shared with eaters 8+ mos)*
Makes about 3 dozen silver dollar sized pancakes

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup milk
3 tablespoons butter, melted and cooled
2 teaspoons vanilla
1 egg
Butter or neutral oil such as canola, vegetable or grapeseed, for cooking

1. Preheat oven to 175 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt; set aside.

2. In a small bowl, combine milk, cooled melted butter, vanilla, and egg. Whisk to combine.

3. Add wet ingredients to dry and stir to combine until smooth. If using, transfer batter to a pancake pen or batter dispenser.

4. Slick a large pan or griddle set over medium heat with butter or oil. Once hot, add batter to the pan. Once bubbles appear all over the surface of the pancake, flip. Cook until the second side is lightly browned, a couple more minutes. Place cooked pancakes on an ovenproof plate and store in warmed oven for up to 15 minutes while you cook the remaining batter. Lightly re-grease the pan between each batch of pancakes. Cook until all of the batter is done.

Some things to keep in mind:

  • The first round of pancakes doesn’t usually brown as evenly as subsequent batches.
  • Keep adjusting the heat in small increments to get the pancakes to brown just right; turn down if they are cooking too fast or burning and up if they are cooking to slowly.
  • If you make more than your family will eat in one sitting, allow pancakes to cool completely before slipping them into a freezer bag, ideally with a small piece of parchment paper between each pancake, and storing them in the freezer for up to 3 months. To reheat, simply pop them in a toaster or oven and heat until warmed through.

*Note: Pancakes make a easy early finger food. Just be sure to cut them into age appropriate bite sizes before sharing them with your wee one. Also, consider skipping or going light on the syrup for younger eaters. The pancakes are sweet—and fun!—enough for little ones on their own.

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