I have been perfecting this recipe since I was a little girl. It was originally my mother’s recipe and was made every Sunday. I kept that tradition for years and everyone that knows me very well has enjoyed them.
I mix the dry ingredients and keep them in a mason jar. Then add wet ingredients when I want to make some pancakes.
3 cups of unbleached flour
1 tablespoon sugar
2½ teaspoons baking powder
1 teaspoon salt
Optional: 1/4 cup oats
1 teaspoon olive oil or melted butter
1 cup milk
Beat egg. Add wet ingredients. Stir to blend them. Add dry ingredients a little at a time until you have the desired consistency. Runnier mix makes thinner pancakes, more like crepes, heavier mix makes thicker, fluffier pancakes. Don't over mix. You want the batter to be lumpy.
Heat up griddle. Spray with Pam or use oil or butter. Drop batter into 4-5 inch circles. Cook undisturbed until top of pancakes has dried a bit and is creating bubbles. Turn over. Cook for about another minute.
Tips: Never flatten pancake, it burst all those nice air bubbles that make them fluffy. If you add blueberries to the mix, the pancakes need to cook longer on both sides.
Play with this recipe. Substitute buttermilk for the milk. Save your sour milk to make pancakes, it is even better.
My favorites are pecans or almond. Through the years, I have had kids add peanut butter, chocolate chips, strawberry jam and many other experiments to their pancakes. All are welcome.
ABOUT MAPLE SYRUP
I always keep a jar of real maple syrup around. It is very expensive at Publix, but Costco sells a big container for the price of a small bottle at supermarkets. There is nothing else out there that comes even close to it's taste and antioxidant qualities. Maybe local honey. Home made pancakes deserve Maple syrup.