I’m posting a day early because I have doctor’s appointments tomorrow. Depending on the snow, I may have to leave early. So here’s this week’s recipe a day early!
Best Breakfast Pancakes
Servings: 6-8 large pancakes
Total Time: 15 Minutes
1 cup all-purpose flour, spooned into a measuring cup and leveled off with the back edge of a knife
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup plus 2 tablespoons milk
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for cooking
Combine the flour, baking powder, sugar, and salt in a bowl and mix well.
Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.
Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack them together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.