Pancakes! Pancakes! Pancakes!

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 up

When 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!

 Basic Pancakes
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.
Serves:  4
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.)
Pancake variations:
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!)