Pancakes

Throw out your Bisquick and try these pancakes! This recipe is simple and you get rid of all those chemicals in the mixes.

Sift your dry ingredients into a mixing bowl. While it isn’t 100% necessary to sift the dry ingredients I do recommend it. The texture is definitely different.

Sifted Dry Ingredients

In a glass measuring cup melt your butter.

Melted Butter

Slowly add your milk in a steady stream then whisk together.

Add milk to butter

Add milk, butter, and egg to flour mixture and mix with whisk until combined.

Mix the pancake batter until combined.

Using a non-stick skillet you can fry the pancakes with or without oil. I prefer no oil (it looks more like a diner pancake) and mom prefers the crispy edges the oil gives. This is totally your preference. Preheat your skillet with or without oil, then pour or spoon your batter into the skillet. You can make small, silver dollar pancakes or you can make them the size of your pan. We normally do pancakes four to six inches in diameter.

Pancake ready to flip.

When the top is bubbly and the underside is browned, it’s ready to flip! (The picture below is without oil, the plated picture is with oil to give you an idea of the difference.)

Flipped pancake

Cook up as many as you want then server them with maple syrup and butter. We use real maple syrup instead of pancake syrup. If you’re trying to eliminate high fructose corn syrup from your diet, definitely make the switch–and believe me, the taste difference is worth it!

Pancakes on plate.

This is one of our favorite breakfast (and sometimes dinner) recipes and I hope you enjoy it too!

Emily's Signature

Pancakes

Ingredients:

  • 1 1/2 cups Flour
  • 2 1/2 teaspoons Baking Powder
  • 3 tablespoons Sugar
  • 3/4 teaspoon Salt
  • 1 egg
  • 3/4 cup Milk
  • 3 tablespoons melted butter
  • Oil for frying (optional)
  • Maple Syrup & Butter for serving

Instructions:

  1. Sift flour, baking powder, sugar, and salt into mixing bowl.
  2. Melt butter in glass measuring cup in microwave. Slowly add milk and whisk.
  3. Add butter, milk, and egg to flour mixture. Whisk until combined.
  4. Heat oil in non-stick skillet if desired. Pour or spoon batter into heated skillet until desired diameter.
  5. Flip pancake when bubbles form and underside is browned.
  6. Serve hot with butter and maple syrup.

Note: You can keep batter in refrigerator for up to 2 days.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *