As a kid I loved it when my mom would make pancakes for us on Saturday mornings. It was such a treat! I grew up eating Hungry Jack pancakes…I thought there was nothing better than adding water to mystery powder and 10 minutes later you have buttery, fluffy tasty pancakes.
Well all that pancake out of a box business stopped when my two year old CoolKid tossed a Hungry Jack pancake across the table asking me “What is this?” …”I don’t like this Mommy”…”This taste weird mommy”, “I just want to eat sippy-up (syrup) mommy”. As a mom the last thing you want is for your child to just eat syrup…that would be like watching a squirrel on speed. So I said to myself the next time I make pancakes I’ll try it from scratch. It might be time to let Hungry Jack go.
So on a lazy Saturday morning I tried a pancake recipe I found from one of my old Every Day Food magazines. Surprisingly it was super easy and the pancakes came out perfectly. But they had to pass the test with CoolKid. If he ate these then this would be the recipe I would make for a very long time. So I placed a pancake in front of him. He seemed excited and asked me for syrup. I watched as he took his fork and stabbed the pancake and shoved some of it in his mouth.|
“I like these mommy”…”Good job mommy…these are good!”. That morning he ate two and half pancakes. Even my little BamBam ate one pancake. My husband and I really enjoyed them.
So am I going to share the recipe with you? Of course…I couldn’t keep this one to myself. These pancakes are good almost great. And if you have pancake haters in your home they might have a change of heart once they try these or you can just eat their pancakes and tell them to get to steppin’!
adapted from Everyday Food 2006
Makes about 10-12 pancakes
1 cup all-purpose flour (spooned and leveled)
2 tbs sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tbs unsalted butter melted, or 2 tbs vegetable oil
1 large egg
1 tbs vegetable oil for skillet
Preheat oven to 200 F having a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened. DO NOT OVERMIX. Small lumps are fine.
Heat a large skillet (nonstick) or griddle over medium heat (350 -375 F). Fold a sheet of paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespons (a ladle or large serving spoon works well) of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 pancakes in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 min. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer cooked pancakes to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
You’ll have about 10-12 pancakes. Serve with maple syrup and enjoy!