Awesome Pancakes From Scratch


For me pancakes are laden with more than just syrup. They're dripping with childhood memories too. Good ole Bisquick pancakes were one of the few things my grandma made for me as a kid that I actually looked forward to. Pancakes oddly enough have also been somewhat of a time line in the growth of my exposure to better food. What started out as Aunt Jemimah (corn syrup) and Bisquick (can you say bleached, enriched, and partially hydrogenated) came to be real, grade A, amber maple syrup (from real trees!) over (from scratch) genuine hotcakes. When I was first married, I remember boasting to my new husband that I made the very best pancakes, and so, like I had been taught, I promptly purchased a box of Bisquick and a carton of buttermilk. Now while substituting the water for thick creamy buttermilk did make some pretty fluffy pancakes, I don't think they could really be called THE best. Many years after that time I stumbled upon, from the pages of a magazine, a recipe for pancakes from scratch that I believe has finally earned me the right to label my pancakes the best... except maybe the Cannoli pancake from Cafe Aroma. I love to make these as a special breakfast on a lazy morning in. Or when we have friends and family stay over. What could be better than awakening to the smell of pancakes on the griddle and fresh coffee brewing?  They're also way easy to make. Double bonus!


Pancakes

Ingredients:

2 cups unbleached all purpose flour
1/3 cup granulated organic sugar
1 tbsp baking powder
2 large eggs
2 cups milk (I most often use almond milk)
1 stick (1/2 cup) Kerry Gold salted butter, melted

Additional butter to grease the griddle

*if you are using unsalted butter add Scant 1 tsp salt when combining dry ingredients

Directions:

1. In a large bowl store together the dry ingredients. Flour, sugar, and baking powder.
2. Next add milk, eggs and melted butter. Stir together with a sturdy whisk or a fork until combined.
3. Oil or butter a hot griddle, then add 1/2 cup portions of batter per pancake. Cook until bubbles appear then flip and cook 30 seconds to a minute more.


4. Repeat with remaining batter, placing cooked pancakes between two sheets of foil or inside an oven or toaster oven on a plate or tray to keep warm.

Serve with real maple syrup.

•You can also add fresh blueberries to the batter just before cooking too.
•These are also good the next day reheated in a toaster oven at 250 for 3-5 minutes.

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