Pancakes

I grew up having pancakes for breakfast every Sunday and I recently restarted the tradition with Justin. It’s probably not the most healthy tradition, but I absolutely love our Sunday breakfasts.

Time: 20 minutes

Serves: 4 – 6

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar, optional
  • 2 eggs
  • 1 ½ to 2 cups milk
  • 2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use a neutral oil

Directions:

  1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.
  2. Place a teaspoon or 2 of butter or oil on a griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, the first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
  3. Cook until the second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Notes: