It all starts with the batter. Too thick and they will be sludgy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.
Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.
Saturday Morning Pancakes
Yield: 12 pancakes
Materials
- 2 cups plain flour
- ¼ cup white sugar
- 4 tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla
- 2 small eggs or 1 large
- 1¾ cups milk
- ⅓ cup butter
Instructions
- Combine the sugar, flour, baking powder, baking soda, salt and cinnamon in large bowl and mix with whisk.
- Make a well in the centre.
- Whisk together the milk, melted butter, vanilla and eggs.
- Add wet ingredients to the well in the dry ingredients. Slowly mix together until smooth. Do not overmix. If batter is too thick, add a small amount of milk or yogurt.
- Let batter sit at room temperature for 30-40 minutes.
- Heat a griddle or non-stick pan to medium heat (about 350 degrees), turn down slightly to low and add coconut oil or butter. Pour out a ladle size portion for each pancake onto grill.
- When the bottom of pancake is slightly golden and there are bubbles at top, flip with a spatula.
- Serve with frozen fruit, yogurt, syrup and (if at our house) with whipped cream.
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