Yields: Approx. 15 pancakes (depends on what size you make them)
Prep. time: 5 minutes
Cooking time: 2-4 minutes per batch
- 1 cup flour
- 3 tbsp. granulated sugar
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 2 tbsp. vegetable or canola oil
- 1 cup milk
- 1 egg
- Butter, just enough to use for cooking the pancakes
- Maple syrup, butter, fruit, and other toppings, as desired
In a large bowl, combine all of the dry ingredients, then add in all of the wet ingredients. Mix/stir until smooth. Heat a non-stick pan over medium heat or heat a (pancake) griddle to approx. 375*F (we use a griddle because it fits more pancakes). Add a little butter to the pan/griddle, then spoon out the pancake mixture and pour into even sized circles (we do about 4 inch wide pancakes) and cook for about a minute. Flip the pancakes over when the edges start to look a little dry and the middle of the pancake starts to bubble. Cook for another minute. The pancakes will be cooked through and golden brown on both sides. Serve hot with butter, syrup, or other toppings of your choice. Perfect paired with breakfast meats, hash browns, and/or fruit.
These pancakes have just a touch of sweet and salty, with that perfect fluffy-as-a-cloud texture and softness that soaks up creamy butter and sticky-sweet syrup. Perfect for breakfast on the weekends!