There are a lot of great pancake recipes in this family, in a variety of forms. This recipe produces fluffy pancakes with a great absorption factor for maple syrup, and are best served with lots of bacon to lots of kids around the table.
Ingredients
1 1/4 cups flour
3 tsp baking powder
1 Tbsp sugar
pinch of salt
1 egg
3 Tbsp cooking oil (10W30 is a bit strong)
2 cups milk
Directions
1. Mix all dry ingredients well.
2. In a separate bowl, mix all wet ingredients (egg, cooking oil and milk) and whisk well.
3. Before mixing dry and wet ingredients together, turn oven on to 200˚F (to store cooked pancakes as they are ready), start pre-heating frying pan on medium-high heat.
4. Mix wet and dry ingredients with a large spoon (not a ladle). You will probably need more milk to bring it to the right consistency…you’ll get to know.
5. Put a few drops of cooking oil in pan, then add a bit of margarine (better than butter as it doesn’t burn as quickly). With a ladle, pour one scoop of batter into frying pan…lift frying pan and rotate around and around so mix spreads out. Reduce heat to medium.
6. Cook until bubbles form and edges start to dry out. Flip once and don’t pat with your spatula. Once ready, take frying pan off heat and put pancake on metal plate in pre-warmed oven.
7. Put a bit of margarine in pan (should sizzle a bit) and ladle in more batter…etc., etc.
8. As all this is happening, you should have a big frying pan of bacon cooking over medium-high heat. Some people think you have to just cover the bottom of the pan (with a few strips of bacon), but our experience is you can easily get 1 to 1 ½ lbs of bacon in the pan at once. As it heats up, the fat will melt and literally deep-fry the bacon…oh, so good!
Note: This recipe is good for approximately 6 or 7 medium-large pancakes, so when the gang is over, I triple it. I also have 2 frying pans going so we all eat together.
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