a delicious exploration of the world of food

Classic Pancakes

Oh Sunday.  The last day of the weekend, bittersweet in all it’s glory.

For me, Sunday is typically a hybrid day of cleaning and prepping for the work week whilst also dedicating a portion of the day to being utterly lazy.  I don’t normally eat a big breakfast Monday through Saturday, but Sunday always seems like a day to indulge.

On this overcast Sunday morning I decided to indulge in one of my favorite breakfast foods…PANCAKES.

 

 

I love pancakes, with their fluffy texture, dripping with syrup and butter.  They always seem like such a special way to start the day, basically dessert for breakfast.  There is such a myriad of options for pancake add ins, today I opted for blueberries.

 

 

Now the box pancake mix makes just fine pancakes, delicious in fact.  But there’s something so satisfying and homey about warm, homemade pancakes fresh off the griddle.

There is, in fact, nothing truly difficult about homemade pancakes and no out of the ordinary ingredients.  If you’re reading this my guess is you already have the ingredients in your pantry and fridge, just waiting to be whipped up into luscious and fluffy breakfast cakes.

 

 

So without further ado, I present to you the recipe for Classic Pancakes.

 

Classic Pancakes

Category: Breakfast

Yield: about 10 medium pancakes

Ingredients

  • 1 egg
  • 1 tbsp. vegetable oil
  • 2 tbsp. sugar
  • 1 cup milk (I use almond milk since I always have it on hand, but any kind of milk will work)
  • 1 cup flour
  • 1 tbsp. baking powder
  • pinch of salt
  • Add ins if desired (see notes below)

Instructions

  1. Whisk the egg, oil, sugar and milk together in a medium bowl until well combined.
  2. Add the flour, baking powder and salt. Mix until the dry ingredients are absorbed but the mixture is still lumpy (don't over mix here, you want the batter to be lumpy).
  3. Heat a griddle to 325 degrees F (or a pan on medium heat) and lightly grease with butter.
  4. Pour on pancake batter, about 1/4 cup of batter per pancake. Top with add ins if desired.
  5. Cook for about 60-90 seconds or until the bubbles on the tops of the pancakes start to pop. Flip and cook another 60-90 seconds or until golden brown.
  6. Plate pancakes, top with butter and syrup, and enjoy!

Notes

Note about add ins: for this post I added blueberries, but other add in ideas include chocolate chips, apples, strawberries or peaches. You can also mix 1/2 tsp. spices into the batter like cinnamon, nutmeg or ginger; the possibilities are endless!

You can also just keep them plain Jane and they are just as good 🙂

http://simplysplendidsarah.com/classic-pancakes/

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