Yeah I know this pic. would look better with syrup and butter but I took this pic. while I was still making the rest so I wasn't ready to "doctor" it upWhen I feel bad which is typically the majority of the time, I look at lots and I mean LOTS of other food blogs for inspiration or for new recipes. And it seems like I typically see pancakes or waffles everywhere. Usually they aren't plain pancakes...there's pumpkin, banana, chocolate chip, blueberry, red velvet and the list goes on but Lee just likes plain pancakes and I happened to come across this recipe and couldn't resist. I also saw someone post on Facebook that they had breakfast for dinner and that sounded like a great idea for the next night. And the BEST thing about this recipe is more than likely you have everything at home already! (That was another reason why I made them, we haven't been REAL grocery shopping in weeks and pancakes enabled us to put shopping off one more day!) For all of you out there with kids I would highly suggest trying this recipe, it's very easy and you can double the recipe and have enough for the freezer to heat up during the week.
*I typically don't just copy and paste the recipes but I am going to for this because Lori at Culinary Cover's has great info on how to freeze or make with buttermilk or yogurt. Also check out her blog, I just ran across it this last weekend and I love the idea of her blog and she has some awesome recipes and tips!
ingredients:1 cup all-purpose flour (spooned & leveled)
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 Tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 Tablespoon vegetable oil
assorted toppings such as butter, maple syrup, confectioner’s sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
instructions:1. Preheat oven to 200 degrees F; have 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.
2. 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 just fine).
3. 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.
4. For each pancake, spoon 2 to 3 Tablespoons of batter onto skillet, using the back of the spoon to spread batter into around (you should be able to fit 2 to 3 in a large skillet).
5. 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.
Make and store extra mix:
Whisk together 3 cups flour, 6 Tbsp. sugar, 2 Tbsp. baking powder and 1 1/2 tsp. salt; store in an airtight container in a cool, dry place (this makes enough for 12 servings of 3 to 4 pancakes per person). To make 4 servings from this mix, place 1 1/4 cups mix in a bowl. In a separate bowl, whisk together 1 cup milk, 2 Tbsp. melted unsalted butter or oil, and 1 large egg; add to dry mix, and whisk just to combine. Proceed to step 3 of the basic pancake recipe above.
How to freeze pancakes:Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated 350 degree F. oven or toaster oven. (Avoid reheating pancakes in a microwave as they tend to get rubbery.)
Buttermilk: In step 1, add 1/2 tsp. baking soda to dry mixture. In step 2, replace milk with low fat buttermilk.
Yogurt: In step 1, add 1/2 tsp. baking soda to dry mixture. In step 2, replace milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.
Whole Grain with Yogurt: In step 1, replace the flour with 1/2 cup whole-wheat flour, 1/4 cup each of cornmeal and wheat germ, and 1/2 tsp. baking soda. In step 2, replace milk with 2/3 cup plain low fat yogurt and 1/3 cup milk
Source: EveryDay Food, September 2006 (This was Lori's source but I got the recipe from her over here at her blog and I followed her recipe exactly!)