Simple Recipes

While a number of mixes are available in the grocery aisle, pancakes “from scratch” cannot be rivaled. But have no fear: basic pancakes are surprisingly quick and easy to make, and there are many fast and tasty variations. There is even a website full of various pancake recipes that you can make at home.

My grandmother passed this basic recipe down to my mother and aunts. It’s a family favorite.

The Best Homemade Pancakes Recipe
Makes 4 to 6 servings.
Time: 20 minutes

Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1-1/2 cups milk *Add more milk for thinner batter if desired, up to 2 cups total.
Butter or oil for cooking

Instructions:
1. Preheat a griddle or large skillet over medium-low heat while mixing the batter.

2. Mix flour, baking powder, salt and sugar together.

3. Beat the eggs and combine with milk.

4. Add the milk and egg mixture to the dry ingredients, mixing gently. Don’t worry about a few lumps here. Add more milk if you prefer a thinner batter.

5. Melt a teaspoon of butter or spread a teaspoon of oil on the griddle. This is optional for non-stick types of griddles. When the butter foam disappears, ladle batter onto griddle, making any size pancakes you prefer. As the pancake cooks, tiny bubbles will appear and pop on the surface of the cake. When the pancake is covered with small holes and edge appears dry or cooked, it is time to flip over brown the other side. Each side should take 2 to 4 minutes to cook. Adjust the heat as needed.

6. Serve and enjoy!

To keep pancakes warm before serving, you can place them in an oven heated to 200◦ F for up to 15 minutes.

Tips and other tastes:
• Maple syrup and butter are the classic favorite toppings for pancakes. Try softening the butter and warming the syrup slightly before serving.

• To make blueberry pancakes, add 1 cup of fresh or frozen blueberries to the batter right before cooking. If using frozen berries, cook more slowly to avoid burning.

• Buttermilk pancakes are a light, delicious twist on the basic recipe. Simply substitute buttermilk for milk and use 1/2 teaspoon of baking soda instead of the baking powder listed in the ingredients above.

• Chocolate chip pancakes are a big hit with the kids. After the pancakes have started cooking, sprinkle a few chocolate chips on the surface of each and then press in slightly. Turn carefully, and cook slowly to avoid burning.

• Leftover pancake batter can be refrigerated for several days.