Quick and Easy Pancakes

Pancakes!! This is the most versatile recipe for breakfast ever! Add nuts, sprinkles, fresh fruit… the combinations are endless. Easy breakfast for your family too!

Quick and Easy Pancakes

Yield: 8 - 10 Four inch pancakes

Ingredients:

3/4 - 1 cup milk
1 large egg
¼ cup granulated sugar
2 Tablespoons vegetable oil
1 cup all-purpose unbleached flour
1 Tablespoon baking powder
½ teaspoon salt
Optional: Blueberries, chocolate chips, sprinkles, nuts, etc.
Syrup, jam or jelly, powdered sugar

Equipment needed:

10 inch nonstick or cast iron skillet
Bent-edged spatula
Medium bowl
Dry measuring cups
Liquid measuring cups
Measuring spoons
Wire whisk

When my kids were growing up pancakes were always a weekend favorite. Each preferred theirs a little different, whether plain with syrup, blueberries, chocolate chips, sprinkles, they were always excited for pancakes. My grandchildren now enjoy them in different shapes too.

Pancakes are a form of quick bread using baking powder as the leavening agent. Even though they are simple to make there are still a few important key steps to making the best, fluffy pancakes!

In a medium bowl combine liquid ingredients, milk, egg, oil and sugar. Yes, sugar is considered a liquid in baked goods, as I dissolves in the other liquids in a recipe. Using wire whisk combine these ingredients well. Liquids on the bottom of the bowl help blend batter easier. Next, combine all dry ingredients (flour, baking powder, salt) in a small bowl and combine.

Add dry ingredients to liquids and mix using wire whisk. Do not over stir batter! Stir batter about 10 strokes. Batter will have lumps but over stirring a batter will over develop gluten and result in a rubbery pancake.

To prep skillet place skillet over medium high heat for a few minutes. (To test heat of skillet sprinkle a little water on pan, if water skips across pan your skillet is ready) Using a paper towel, apply a small amount of oil lightly over pan. Too much oil will create an uneven, dark browning before pancakes are cooked. Using a ¼ cup dry measuring cup (or small ladle), pour batter on heated pan and spread with cup to make a 4 inch circle. Here is where you can make fun shapes with the batter too!

After pancakes are plated, drizzle with syrup of choice. If powdered sugar is desired, apply using small sifter or strainer to spread uniformly over pancakes. Garnish with colorful jelly or fresh fruit.