By Todd Barron @ FoodieCuisine.com
Homemade Pancakes
I grew up making pancakes from a very early age. My father used to take me camping, on Petit Jean Mountain and we would make pancakes on an old Coleman Gas Stove.
I can still remember my dad having to pump the gas chamber with a steel rod seemingly forever, to build enough pressure to last for the cooking sessions. We would make the packages out of Bisquick which only required us to add eggs and milk.
Fast forward thirty plus years and I still make pancakes using Bisquick. The other day I asked myself, “why do I continue to use this pre-mix? What is so special about it?” So, I decided to make pancakes from scratch.
I searched the Internet and found the recipe below which I modified slightly. In the end, the pancakes turned out much lighter than anything I have made from Bisquick, regular or low-fat. I made these several times now and do not plan on going back to a pre-mix. I do not have a negative attitude towards Bisquick, but it will not be used in my pancakes any longer!
Ingredients
- 1 1/1 cup all purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cup whole milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla
Prep
Mix the ingredients in large bowl until smooth.
Cooking
Heat your griddle to 400 degrees Fahrenheit.
Add one small slice of butter on each section of the griddle you plan to cook a pancake on.
Use a small glass to fill with batter. Slowly pour enough batter onto the griddle to form a disc 4″ across. Repeat this step for each area on the griddle.
Wait until bubbles form in the middle of each pancake and flip, once.
Wait 20-30 seconds and remove each pancake from the griddle.
Plating
Melt 1 stick of butter and set aside for people to pour over their pancakes. Form a stack of pancakes (2+), top with melted butter and syrup. Enjoy!
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