I love pancakes. I like waffles quite a bit, chicken & waffles are a particular favourite, but pancakes are my thing. Hot & steamy, butter melty, syrup oozy. Is there a better breakfast? Not so much, but I don’t often have them for breakfast, because they take a little bit to make. I do, however, have them for supper.
Pancakes often defeat me, though. Lovely and golden brown on the outside, raw and oogy in the middle. GAH! Burnt on the outside and fluffy inside. Double GAH! Then, I made them the other night for supper because it just felt like that kind of night and I’m a sucker for punishment….and somewhere along the way, I skimmed past mention of using a lid. And then it actually registered. A lid. And lower heat….just a squinch. Hmmmmm!!
I don’t have a favourite recipe for pancakes, because, well….they often don’t turn out for me and obviously, that isn’t my issue, it must be the recipe. (jk – it’s totally me)
So I found a recipe on Alixtraeger.com and gave it a go. Success!
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1-1/2 to 2 cups milk
- 1/3 cup sugar
- 1/4 cup butter, melted and slightly cooled (I used margarine)
- 2 tsp vanilla
- 1 large egg
Mix dry ingredients in a bowl (not including sugar).
Mix the 1-1/2 cups of milk, sugar, melted butter, vanilla and egg together in another, smaller, bowl.
Pour wet into dry ingredients, and mix only as much as needed to get the big lumps out. Be gentle.
Let sit for 10-15 minutes (this is something I’ve never done before but it makes sense – it allows the flour to rehydrate). If, when you go to cook these, the batter looks or feels a bit too thick, add some of the 1/2 cup of milk not previously used. I did add some….probably only about half of the remaining milk….just to make it easier to scoop.
Prep your pan or griddle over medium-low heat. I made sure the pan I was using had a lid.
Add butter to the pan and wipe out any excess. I used a vegetable oil spray and a non stick pan (The Rock) instead. Drop 1/4 to 1/2 cup scoops of batter onto the pan, depending on how big you like them. I started at 1/2 a cup each, but ended up reducing to 1/4 cup each, but you do you!
Put the lid on! Check in a minute or two. There will be bubbles – when they stop popping & filling in, flip them and let them cook for another 30 seconds to a minute (depends on the heat of your pan).
Pop the done ones onto a plate, load up the pan again and carry on til the batter is gone. Call the horde and stay out of the way.
The lid also seemed to help my pancakes stay hotter, longer, which helped with the butter melting.
I doubled the recipe and had probably half left (about a dozen of the 1/4 cup sized ones). I made nothing else with them and made no attempt to even try to add a token vegetable or fruit to the mix and I’m not even a little sorry.
As an aside….go listen to “At Last” by Cyndi Lauper. I had no idea that the Girls Just Wanna Have Fun singer can belt it out like that!