I don’t know about you but when I think of pancakes, I think of Bisquick or some other premade, premixed batter situation. I’m not here to judge such concoctions, they were quite good growing up in my parent’s kitchen. But on this day I wanted something homemade, something to stick to my sides. Something I could say I made from scratch.
Lo and behold: when you make your own batter, you have the opportunity not to overmix – which lends to a fluffier pancake. Thanks Martha Stewart, for that tip and for this recipe. And in the words of the lovely Saipua, “thanks for always reminding us to wipe our window sills.” Martha may be an ex-criminal but she’s been here for us, people.
Eating pancakes makes me lazy. In a good way. In a way that makes me ditch my errand list and pet my dogs and put on my off season Christmas socks. In short, pancakes make me really happy.
Do I smell breakfast?” Dustin says under his covers. “Yes, but you’ll have to wait, Mr.” I say. And then the pictures commence.
How to make pancakes from scratch
Recipe from Everyday Food, September 2006
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (Note: I used another half cup in the end for a smoother consistency)
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Preheat oven to 200 degrees; have 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; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. 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 tablespoons 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 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer 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 12 to 15 pancakes.) Serve warm, with desired toppings.
[Courtney note: this was a really thick batter. Thicker than I expected. I thinned it out with milk, as noted in the ingredients above partly because I'm used to that thin bottled batter. It turned out really well. Also, I made these pancakes pretty thick (about 2 or 3 heaping spoonfuls for each cake), and as such, my version only made about 9 pancakes, not 12 as the original recipe stated. I liked them this way and they remained fluffy – I just had to be careful to cook them longer than the recipe indicated so that they were done in the center.]