At 8am on weekends when the kids wake up and ask “What’s for breakfast? Can you make pancakes?” it’s usually up to me. Pancakes are one of my specialties, and I don’t fool around. I use this tried-and-true recipe from the Pilsbury Family Cookbook that doesn’t have a binding on it anymore. It’s simple and simply the best. I often use a white whole wheat flour (and reduce the amount to 1 1/2 cups to keep the right consistency). I don’t even eat pancakes much anymore, but I will if there is sorghum around. I butter between each cake and eat around the edges until there’s one square from the middle of the triple stack that is soaked with butter and sorghum. That’s the way to do it.
Dave
Basic Pancakes:
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup oil or melted butter
Buttermilk Pancakes:
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup oil or melted butter
Whisk flour, sugar, baking powder (and soda for buttermilk variation) and salt in a medium bowl.
Whisk eggs, milk and oil/butter together in a large measuring cup. Add to dry ingredients and whisk until combined, but do not over-stir. Some lumps are fine.
Pour batter onto lightly greased skillet over medium heat and cook until bubbles pop on the surface. Flip and cook other side.
Batter may thicken as it sits – you can stir in more milk/buttermilk to desired consistency.
Spencer Family Cookbook 