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For a hearty weekend breakfast or a quick weeknight supper, there is nothing more comforting and satisfying than a stack of hot, fluffy pancakes dripping with butter and maple syrup. This basic pancake recipe is quick and easy to make – even the smallest of “chefs” will delight in helping to whip up a batch of these delectable, airy hotcakes that will have everyone clamoring for more.
Serve : about 6 (3 pancakes per serving)
2 large eggs, lightly beaten
2 cups low fat milk or buttermilk (you can make a substitute for buttermilk by adding 1 tbsps. white vinegar to each 1 cup of milk)
4 tbsps. vegetable or canola oil
2 cups unbleached, all-purpose *flour
2 tbsps. sugar
4 tsp. baking powder
1 tsp. salt
- In a large mixing bowl, combine the eggs, milk, and vegetable oil. Beat with a wire whisk until foamy. In another mixing bowl, measure the flour, sugar, baking powder and salt, then mix thoroughly with a fork. Add the dry ingredients to the egg mixture and beat with the whisk until all ingredients are moistened and the batter is just smooth – do not overbeat!
- Set the batter aside for a few minutes to allow the baking powder to work – the batter will rise slightly in the bowl and form a few bubbles on the surface.
- Heat a griddle or large, non-stick frying pan to medium-high. To determine whether the pan or griddle is hot enough, drop a small amount of water onto the surface. If the water sizzles and jumps, the pan is ready to go.
- Pour batter in small amounts (about 1/4 cup) onto the griddle. Work in small batches – the pancakes will spread out as they bake. When the surface of the pancakes begins to bubble and the edges appear dry, flip the pancakes with a spatula. Cook for another minute or so, until the edges are completely done and the pancakes are golden brown.
- Transfer finished pancakes to a serving plate and keep warm. Serve in stacks with butter or margarine and warm maple syrup. This pancake recipe can be easily doubled (or halved) as needed.
- These pancakes are delicious as is, but if you are in a more adventurous mood, try adding a cup of fresh blueberries, a handful of chocolate chips, or a diced banana or apple. As an alternative to maple syrup, try a warm fruit compote as a topping, or sprinkle with sugar and cinnamon.
Tip :To measure flour correctly, stir it up with a fork before you measure – this will aerate the flour. Use a spoon or scoop to add flour to the measuring cup – never scoop it up with the cup itself, as this will pack the flour, resulting in a denser, heavier batter.