I have three grandchildren, ages 6, 8, and 10, and one of their favorite breakfasts when they stay overnight is pancakes. They were here one weekend and I decided to make blueberry pancakes and little smoked sausages for breakfast. They helped to make the batter and put the blueberries in the pancakes once they were on the griddle. When it was finished and everyone was at the table eating, my 8 year old grandson Takota announced, “Now, this is what I call breakfast!”
Pancakes are so simple to make. You don’t need a mix to make great pancakes. I took a recipe from a cookbook, tweaked it a little, and came away with a pancake that is light and airy, yet hearty. It stands up to any syrup you can pour on it and it works great with additions, like blueberries. You’ll find it at the end of this post.
My grandkids liked the blueberry pancakes so much that they came up with a plan – we’re to have everyone over for a pancake banquet. Grandma is to make up the pancake batter, then everyone has to pick what they want sprinkled in their pancake. So far they’ve come up with blueberries, sliced strawberries, sliced bananas, mini chocolate chips, bacon bits, and diced apple. I’ve been told to have sausages and extra bacon at the ready, as well. Everyone is to choose what they want, and in what portions they want. They all think that will be a lot of fun. Grandma and Grampa agree. I think Takota had it right, “Now, this is what I call breakfast!”
Best Pancakes You’ll Ever Eat! (INMHO) 😉
1 cup flour
3 tsp. baking powder
1 Tbl. sugar
1/4 tsp. salt
1 jumbo egg
2 Tbl. oil (I use canola oil)
1 1/4 cups skim milk (I use skim milk in nearly everything – it’s what we drink)
Optional: berries or thinly sliced fruit of your choice; bacon bits; chocolate chips; whatever you want in your pancakes!
Get out your griddle or non-stick skillet, a medium sized mixing bowl, and a small mixing bowl.
In the medium mixing bowl, place the dry ingredients; use a whisk to stir all the dry ingredients together.
Begin heating your griddle or non-stick skillet on medium heat.
In the small bowl, crack the jumbo egg. With wire whisk beat until foamy (this step incorporates air into the egg, which helps to make your pancakes lighter). Add the oil and milk and whisk until mixed.
Pour the wet ingredients into the dry ingredients a little at a time until you have a light and bubbly batter.
Check your griddle or skillet by shaking a few drops of water onto the surface; if they dance before boiling away, then it’s hot and ready to go. Spray with a little cooking spray if it’s not non-stick.
Pour pancake batter onto hot surface. Bubbles will come to the surface; when then start bursting and the rim of the pancake looks dry, lift the edge of the pancake slightly to see if it’s golden brown. If it’s the right color, then flip the pancake over. Let cook for another minute or two, then check the color of the bottom of the pancake. Take off of griddle when done.
You can keep your pancake warm in a 170 degree oven until they’re all ready to serve. Serve hot with butter and syurp.
I’ve found that a 1/4 cup liquid measure is the best way to measure out pancake batter; 1/4 cup makes a 4 in. pancake, 1/2 cup makes a 6 in. pancake, and 3/4 cup makes an 8 in. pancake, which is plate sized. If you want to add other ingredients to the batter add them right after pouring batter on hot surface. Sprinkle them on gently, and try not to get a lot of extra liquid in the pancake.