Growing up, homemade pancakes were a staple in my diet. Every single weekend (and sometimes during the week) we would have pancakes. They bring back a lot of nostalgia when I make them for myself and my husband!
I cook mine in a non-stick frying pan, but you can also fry them in a pan with oil if that’s more your thing. If you get the edges crispy, it’ll taste like a funnel cake.
Feel free to mix this up a bit – add chocolate chips, blueberries – whatever your heart desires. I like to top mine with syrup and fruit, as seen in the photos.
Below is my family’s recipe – fluffy, amazing, soft pancakes. Makes about 8-10 medium sized pancakes. The batter is very thick, so I used the bottom of the ladle after I pour the batter into the pan to spread it out a little bit.
1 1/4 cup all-purpose flour
3 tsp baking powder
2 tbsp sugar
1/2 tsp salt
2 tbsp neutral tasting oil
1 cup milk (or milk substitute)
- In medium sized bowl, mix together dry ingredients (I use a rubber spatula – you probably don’t want to use a whisk for this because the batter is very thick).
- Make a well in the center, add egg and oil.
- Slowly start pouring in milk while stirring.
- Do not over mix! A few small lumps are fine.
- Ladle into pan which has been pre-heated on medium-low heat.
- When small bubbles start to form and bottom is getting golden brown, flip and continuing cooking until other side is also golden brown.
- Put on plate, top with toppings/syrup and enjoy!
Don’t have syrup at home? That’s okay – it’s really easy to make some! All you need is brown sugar and water. In a small saucepan, whisk together 1/2 cup of water and 1 cup (packed) of dark brown sugar. Bring to a boil, let simmer for about 5 minutes and take off heat. Let cool.