Today is my dad's 66th birthday.
It was only fitting that my mom started the day off with her homemade pancakes.
Forget that pre maid mix, and in the same amount of time you will be eating better tasting homemade pancakes from scratch.
To learn how to make these from scratch, keep reading!
I N G R E D I E N T S :
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted melted butter
1 large egg
1 tablespoon vegetable oil (for greasing skillet)
T O O L S :
Small bowl - for dry ingredients
Medium Bowl - for wet ingredients and combining mixtures
Large skillet (preferably non stick)
Large ice cream scooper
D I R E C T I O N S :
1) In small bowl, whisk together flour, sugar, baking powder and salt. Set aside. Clean whisk.
2) In medium bowl, whisk together milk, melted butter and egg.
3) Whisk the dry ingredients from the small bowl into the medium bowl. Set Aside
4) Heat skillet over medium heat. (If not non-stick, grease all over with vegetable oil)
5) Dip the ice cream scooper into the batter and release onto the hot skillet. (For larger pancakes, dip the ice cream scooper into the batter again and release onto of the first scoop)
*At this time you can add fruit slices, chocolate chips, etc...
6) Cook until you see bubbles start to burst on the surface. Flip.
7) Cook for 2-3 minutes (until light/golden brown)
*To keep pancakes warm as more cook, place them in preheated oven at 220 degrees F, covered in tin foil.
Enjoy with syrup or your favorite toppings!
Until next time,