Wednesday, July 6, 2011
Pretty Pretty Pancakes
Naturally, it's breakfast food.
I grew up eating these pancakes. Heck, I practically cut my teeth on these things. They were one of the first things I ever helped out with in the kitchen - I got to whisk while she poured in new ingredients...although eventually she'd take the whisk away because I was tiny and I couldn't whisk very quickly...
These were my favorite dinner growing up, too. I guarantee I pushed for breakfast-for-dinner three times a week. Now, I'm a fully fledged pancake fiend. (One of many reasons why I LOVE Joy the Baker so much.)
Of course, plain or doctored up, these are perfect little golden rounds just waiting to be topped with pure maple syrup. Enjoy!
Source: my mother's recipe box
2 cups milk
2 ¼ cups flour
5 tsp baking powder
1 tsp salt
5-6 tbsp granulated sugar
5-6 tbsp canola or vegetable oil
In a large bowl, beat together eggs and milk until foamy and well-combined. Add flour, baking powder, and salt; whisk to fully incorporate. Add sugar and oil and whisk until the batter is of uniform texture and falls back on itself in medium ribbons. If too thin, add more flour; if too thick, add a bit more milk.
Heat a griddle over medium-low to medium heat. Use a 1/4 cup measure to scoop as many rounds onto the griddle as you can. When the surface of each pancake is covered with popped bubbles and the edges are set, flip them over and continue to cook for another minute or so. Remove the firm cooked pancakes from the griddle and transfer to a serving platter or baking sheet in a warm oven, set to the lowest temperature possible. Serve immediately after all batches are finished with pure maple syrup and other toppings of choice.