I’ve finally done it! I’ve perfected my pancake recipe. Perfectly fluffy, not too thin, not too thick, simply sweet and delicious!
This recipe makes a lot! So we had enough for 3 adults and one toddler PLUS enough for baby daddy to pop some in the toaster throughout his work week.
Yields 14ish pancakes.
We each ate 2, Brynlee had 3 baby sized ones, and I froze 8.
3 Cups Flour
3 Tablespoons Baking Powder
3/4 Teaspoon Salt
1/4 Cup Sugar
2 Eggs, beaten, room temperature
2 1/2 Cups Milk, heated to room temp.
1 Stick Butter, Melted
1 Teaspoon Vanilla Extract
Mini semi-sweet chocolate chips
Mix dry ingredients.
Heat milk in microwave or stove until room temp or warmer. This is so when you add the melted butter it doesn’t solidify again.
Add melted butter to warmed milk, stir in vanilla.
In a separate bowl, beat eggs then combine with milk/butter/vanilla mixture.
Build a well in the dry mix and slowly add wet while stirring gently, to avoid lumps… I poured mine all in at once and it still turned out fine.
Set aside and let sit for 5-10 minutes.
I chopped up fresh picked strawberries from the farm the other day! And added a sprinkling of sugar.
Heat griddle. Test with a splash of water- if it sizzles out right way you are ready! Butter that baby!
Pour on the batter and top however you’d like!
I made the rest plain and put them in a gallon ziplock bag in the freezer.
I don’t care what anyone else says, you cannot store the batter. It’s science. The baking powder causes the pancakes to be fluffy. The longer it sits, the flatter they’ll be. So, make them and freeze them and when you want a quick breakfast, pop them in the toaster- just like frozen waffles or pancakes out of the box, but SO MUCH BETTER!
ENJOY! Let me know what you think.