When I helped run the “Welcome Room” at church on Sunday mornings, these pancakes were always a hit! Whether you want your breakfast in the morning or in the evening, be sure to include these good old fashioned pancakes!
Notes: Always use real unsalted butter and whole milk if at all possible! You won’t get the flavoring that the natural fats in these products offer from margarine and 1% milk—I know because I’ve tried. (Skip the powdered milk–it’s non-fat.) And while Splenda may be fine in your tea and coffee, if you want rave reviews, use sugar.
If you have to use powdered milk, then 1/4 cup of powdered milk plus 1 cup of water = 1 cup of milk.
This recipe makes 12 – 14 small pancakes or 6 – 8 medium ones.
- One and a half (1 ½) cups of flour
- One Tablespoon of baking powder
- One teaspoon of salt
- One Tablespoon of sugar
- One and one-quarter (1 ¼) cup of milk
- One egg, slightly beaten
- Three Tablespoons (3 T) of butter, melted
- One-half (1/2 t) teaspoon of vanilla
Directions for Good Old Fashioned Pancakes:
1. Combine all of your dry ingredients in a high-sided bowl. No need to sift; just stir them together or use your fingers to combine.
- What I like to use here is the really huge measuring cup. It holds about 2 quarts and has a spout for pouring.
- To melt your butter, you can put it in a microwave-safe dish and zap it for 30 seconds at a time until melted or you can melt it in your skillet while you are preparing the ingredients. If you melt the butter in the pan, just be sure to watch it, and don’t let it scorch. Put it on the lowest setting, and use a spatula to get it out of the pan and into the bowl. Wipe the pan down with a paper towel. Too much of a butter residue will scorch the pan when you are cooking the pancakes.
2. Add your wet ingredients to your dry ingredients.
- I personally do not like to just dump everything in at once, because this will produce clumps. A dry clump of flour in the middle of your pancake is not good.
3. You will pour out your batter into the pre-heated skillet. It just dawned on me that you can use a griddle if you have one. We still do the old-fashioned skillet method around here.
- If you are using an omelet size pan, then pour it out until it almost reaches the sides. If your pan is the proper heat (low-med), it will set right away.
- I have used both coated and non-coated pans for these. As long as you are using some form of oil (whether it’s butter or spray-oil) you’ll be okay. The coated pans will give you a nice, dark golden brown whereas the non-coated pans aren’t as dark. Also, buttering the pan versus spraying the pan with oil will also affect the color of the pancake. You’ll want to spray your pan with your oil (canola or vegetable) and pre-heat your pan. The temperature here will be greatly determined on the quality of your cookware, since higher quality cookware heats differently, more evenly. I use the Wolfgang Puck series from Sams, and it’s great. Also, as with most skillet cooking, you will find the need to adjust your skillet temperature throughout the cooking. I start mine on med and usually go down from there a tad. If your pan is not properly pre-heated, then your ingredients will absorb the additional oil. Who knew making pancakes was so difficult? Mama made it look so easy! And we’re not done yet.
4. You will cook the pancake until the top is covered in holes (just trust me!), then you will flip it. So you will cook the first side for about 2 minutes, and then flip and cook for about a minute. The first side you cooked will be your pretty side. Spray your pan, stir your ingredients, and do it again.
Note: My husband can actually do the flipping trick. Is there anything that man can’t do?
5. To keep the pancakes warm until serving, just put them on a plate, stack them one on top of the other and cover with a towel. If you cover them with metal, glass, or plastic, this will produce condensation, which will produce a soggy pancake. Or put them in a tortilla warmer if you have one of those.
6. Freeze leftovers and pop in the toaster for a quick breakfast option.