Wednesday, October 20, 2010

Old-Fashioned Pancakes

This original recipe comes from - but I tweaked it, ever so slightly to better suite me my family.  We've got a large crew here, so this is a doubled recipe from the original. I'm usually serving at least 6 kids and hubby and myself - with that said, this doubled recipe will finish the race, so to speak.  Sometimes there will be  leftovers - which, of course, you can throw in the freezer or just reheat the next morning. 

Of note:  I like my pancakes light-n-fluffy -- not heavy and cakey; hence the reason for the very thin batter!

I think I'm going to need to stop my 10yo from beating her (recent) pancake-eating record of 9!!  

So here it is...

What you'll need:

3 cups flour
2 Tbs & 1 tsp baking powder
2 tsp salt
2 Tbs white sugar (I use 2 packets of Truvia)
4 cups milk
1 tsp vanilla
1/2 tsp cinnamon
2 eggs
6 Tbs butter, melted
OPTIONAL: blueberries, chocolate chips, sautéed apples for a topping

In a large bowl, sift together flour, baking powder, cinnamon, salt and sugar.  Make a well in the center and pour in the milk,vanilla,eggs and melted butter; mix until smooth (but who are we kidding here - the batter should be nice and thin...).

Heat a lightly oiled griddle or frying pan over medium-high heat (I usually heat my griddle as I'm making the batter).  Pour the batter onto the griddle (if I'm using blueberries or chocolate chips, now is when I put them on) , and.... I think you know the rest.  Right?  

I've never actually calculated how many pancakes this will make; but I'd say close to 3 dozen give or take a few. 

The best way is just topped with butter and REAL maple syrup!