Post #32 - Homemade Pancakes Anyone?!

You may not know this, but I make some of the best homemade pancakes ever!

No seriously, I do!

I absolutely HATE boxed pancake mix! The pancakes from a box always turn out rubbery and flavorless like little flexible frisbees. And they only taste good if they are COMPLETELY DRENCHED in syrup.

I just can't stand eating them any other way.

I grew up on boxed pancake mix and tolerated them. Basically, because I had to. But, when I realized how easy it was to make pancakes from scratch, I never looked back.

My homemade pancake recipe is nicely flavored with brown sugar and can be adapted for the occasion or for your taste. All you have to do is add vanilla extract or cinnamon or any other optional flavor that strikes your fancy.

The pancakes are not at all bland, but not too sweet. And are nicely complemented by a pat of butter (between each layer! Yum!) and Aunt Jemima syrup (Of course).

Sorry to all my maple syrup lovers, but I am NOT a fan.

This recipe is extremely simple and can easily be cut in half (which I usually do when cooking for just myself) or doubled.

The recipe begins by preparing the wet and dry ingredients.

In a medium sized bowl, add 1 cup of flour, 1 Tbsp baking powder, 1 tsp salt, 2 Tbsp brown sugar, and 2 Tbsp granulated sugar.

In a separate small bowl, or I like to use a measuring cup, add 1 egg, 2 Tbsp vegetable oil, and 1 cup of milk. Mix these ingredients well, making sure the egg is fully incorporated into the mixture.

Add the wet ingredients to the dry and mix to combine.

I like to do a quick mix with a whisk. Just whisk aggressively for about six (6) full stirs and then STOP. The mixture should be fairly smooth and resemble the pancake mix you are used to.

For the love of God, please DO NOT over mix this batter!

Now, set the batter aside and let it rest while you warm up your frying pan or griddle.

As your griddle warms up, the batter will bubble a little bit from the baking powder. This is normal and is what makes the pancakes come out soft and fluffy.

Depending on how large or small you like your pancakes, this recipe will make approximately 4 to 6.

I like to use a 1/4 cup measure to pour my batter. It makes about a medium sized pancake and comes out just the way I like it - not too thin and disky, but not too thick and bready. Perfect.

Before you start to scoop out your pancake batter, this would be the perfect time to mix in any additional ingredients, like blueberries, chocolate chips, or mashed bananas. I, personally, prefer blueberries. They give the batter a nice tanginess that perfectly complements the sweetness.... soooo goooood!

Slowly pour the pancake mix onto the griddle until it reaches your desired size. Cook it for about four (4) minutes on the first side, or until little bubbles cover the top. Flip and cook the second side for 2 to 3 minutes, or until lightly browned.

I like to stack 3 to 4 pancakes on my plate (of course, putting butter between each layer) and pouring enough syrup over them to flood the empty areas around the sides of the plate.

Can you tell I have a sweet tooth? 😁

I also like to enjoy my pancakes with fresh fruit sprinkled over them and an ice cold cup of milk or orange juice.

There's nothing better on a lazy Saturday morning than a plate full of syrupy pancakes to send me back off to sleep.

I'm telling you... ABSOLUTE BLISS!

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