For several generations, my family has shared this excellent, but humblingly easy to make pancake recipe. Apparently people, at least in my area, are accustomed to quick mix biscuick and other add water and cook alternatives.
I however, Love MY pancakes and I'm stickin to em, I've tasted that processed pancake crap and I won't ever go back. Give this recipe a try for next Saturday or Sunday morning, I know mixing together ingredients on a hangover isn't easy, so it's usually Sunday.
2x Cup Flour
3/4 Cup of Sugar
2x tsps' Magic Baking Powder (Not baking soda, blehhck)
(At this point don't forget to mix the dry ingredients together)
2x Egg and milk beaten
1 Capfull of Vanilla Extract
Melted margarine or butter to add
Step 1: Add Flour
Get your flour out and measure out 2 cups exactly.
Step 2: Sugar Baby
Now we add the sugar, it may be tempting to measure out a full cup, but try to get it dead on as I found they get too sweet and you can't eat too many.
Step 3: Add the Baking Powder
Now we add the magical part. The baking powder. This stuff is what makes your pancakes rise, like a cake. However, watch carefully how much you put in as it affects how it cooks and you could end up with big puffy uncooked pancakes, ewww. Don't forget to use your finger or a butter knife to make the top of your measuring spoon even, I only had a 1 TSP spoon so you have to put two in to get a full Tsps.
Step 4: Mix the Dry Ingredients
To ensure that the mixture rises properly in the pan, it's a good idea to mix all the dry ingredients together prior to mixing in the milk and eggs, as we don't want the baking powder to clump up in one spot making it an uneven mix.
Step 5: Beat the Eggs and Insert Milk
Now, It's a good idea to beat the eggs prior to adding them to the mixture to again, ensure they're mixed, just use the measuring cup from before as we're done with it.
Once you've beaten your eggs with a fork or a whisk, add them to the middle of your mixture and add a dash of milk, then work your way around the mixture working the milk and eggs in. Add milk when it starts clumping up, until you end up with a mixture consistent with that of something slightly more runny than white glue, however don't make it too runny that it'll expand to the whole pan when you pour it in, as we're making pancakes here, not wedding cakes.
Step 6: Melt the Butter/Add the Vanilla
Now we prepare the butter/margerine and the vanilla extract. Simply add a spoonfull of butter to a container and throw it in the microwave for 30 seconds or more (depending on how old your microwave is 20 years give or take).
With vanilla bottles being all different shapes and sizes, the bottle caps are also different sizes. It's better to add less if you have a smaller cap than mine than add 2-3 caps and find out that your pancakes taste rather fruity :p But in all seriousness, the vanilla is what gives the pancakes a nice brown swirl when they're cooked.
Step 7: Fire Up the Grill
When you have your mixture mixed together (for best effect don't mix much past when the vanilla/butter starts to disappear into the batter) Light up your frying pan, or turn your burner on and get some butter sizzling, because you're in for a treat.
When you're cooking the first side of your pancake, it's a good idea to watch for bubbles forming at the surface of the pancake, make sure you flip or at least check the underside of your pancake before the bubbles start popping as it'll be getting more than just golden brown.
Step 8: Serve With Heart Abiding Bacon
Once the other side of your pancake is done cooking (2-3 minutes), flop er onto your pan and don't forget to add bacon to complete the meal.
Enjoy a good breakfast, and a filling one at that!
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