I’ve never been much of a pancake eater but I realized it’s because those “instant” mixes just don’t measure up to a homemade version. This recipe is very easy, these are staple ingredients you probably have in your cupboards and taste so much better than a box or easy pour carton. See *Notes at the bottom for some tips.
1-1/2 – cups milk – you may not need all of it – see *Notes
4 Tbsp. butter, melted
2 eggs
2 cups all purpose flour
4 tsp. baking powder
4 Tbsp. sugar
1/2 tsp. kosher salt
In a medium bowl, beat the milk, butter and egg lightly. In a separate bowl mix the dry ingredients then add all at once to the milk mixture, stirring it just enough to moisten the flour – lumps are okay, over beating will make tough griddlecakes.
Lightly grease a griddle or frying pan and set it over low-med heat until when you sprinkle a few drops of cold water onto the pan they form rapidly moving globs.
For small pancakes drop about 2 Tbsp. batter on the pan, otherwise drop about 1/4 cup. Bake until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn them with a spatula then brown the other side. To keep them all warm until you serve, place on a dish in a preheated 200 degree oven.
*Notes:
The amount of milk you use will determine how thick these cakes are. Also, take the milk and egg out of fridge at least 30 minutes before you begin; room temp milk & eggs for this recipe work best.
Buttermilk Griddlecakes
Substitute buttermilk instead of milk and use 1/2 tsp. baking soda instead of the baking powder.