Tasty Pancakes
Plain old pancakes are great. But add some special ingredients and you’ve got tasty, tasty cakes. I serve these for dinner as well as breakfast!
Jenn’s Basic Pancake Batter ingredients:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 Tablespoon sugar
1 Tablespoon brown sugar
1 egg
1-3/4 cups milk
1 Tablespoon melted butter (plus some for the pan)
Take all the ingredients and combine in a bowl until smooth. Put a griddle on the stove, put the heat on medium high. Add a small pat of butter. This not only allows for maximum flippage, but a nice brown and lovely flavor. Pour your batter into nice little circles.
At this point, you can sprinkle ANY ingredients you want on top. We’re talking, savory and sweet. Blueberries, bananas, chocolate chips, a favorite in our house is sausage. I cook the sausage first, so it’s nice and caramel-y, then toss a few bite sized pieces on top of the batter, see:
Once small bubbles appear in the batter and start to pop, it’s time to flip. Now hold up. When you flip your pancakes if you get those awful dark circles around the edges and discolored centers, that is because your heat is too high. The first batch usually comes out like this, and if so, turn down the heat. Pancakes should be a gorgeous evenly brown.
Simple. Don’t get me wrong, these are great plain. The secret to my recipe is the vanilla and brown sugar. I mean, you can’t go wrong with that, but when you add stuff, it just makes it that much more flavorful. Get crazy with add-in options, (I dunno about spinach…), but see how creative you can get and you can have a break from boring old pancakes!
Every Sunday is Pancake Day at our house! We have them with white chocolate chips – YUM!
Just tried your recipe for pancakes, I put chocolate chips and some had peaches. Everyone love them!!! Thanks for the great recipe
I actually love when my pancakes are all lacy like in your x’d out picture on the left. We used to make matzah meal pancakes growing up, and if the heat was high enough and there was enough butter, you’d get delicious crispy edges. Yum. On regular pancakes or buttermilk, I still tend to like that lacy texture. Though usually, once I crank up the heat to heat the pan, do the first batch, and crank it back down again, they come out all even.
My family and I love pancakes but I have not found a recipe that I truly love. So, I tried Tasty Pancakes and you were right…the vanilla and brown sugar made them yummy. Although it was fluffy the texture was a little dry for me. Maybe next time I’ll add another egg to make them more tender. Thanks!