Wednesday, March 11, 2015

What We are Eating - Pancakes

adapted from Pioneer Woman
Often, on Wednesdays, I serve breakfast for dinner.  There are two main reasons.  One, I love breakfast foods but am not awake enough or motivated enough to cook them every morning and two, it is a quick, easy meal on a night that we are busy and have to get out the door quickly.  I usually use box pancake mix and have no complaints about it but have been wanting to try a pancake recipe just to see if there is a difference.  These pancakes are good - light, fluffy, and tasty but they aren't any better than the box :-)  I figured I would share the recipe anyway just in case you really want to make them from scratch!  I did not put together the toppings for our dinner but you could use them if you want. (I do always add chocolate chips to my pancakes though . . .it comes from a cooking class I took in high school HA!)


3 cups plus 2 tablespoons cake flour
3 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 cups milk, plus more if needed for thinning
3 teaspoons vanilla
2 large eggs
4 tablespoons unsalted butter, plus more for buttering the griddle


Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter

Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.

Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.

Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.

Recipe courtesy of Ree Drummond

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